Deep fried and battered, this crispy fried okra recipe is the only one you need this summer. Fresh okra slices are coated and fried until they reach golden brown perfection. Enjoy this Southern staple as a side dish or appetizer.
Okra is something people either love or hate. I grew up in the South, so my love for fried okra has never been questioned. It wasn’t until I got older that I realized there are many different ways you can “fry” okra.
In our house, we just tossed okra slices in a simple cornmeal mixture before frying it in the pan. I still love that method, but this recipe is more of a deep-fried and battered take.
Recipe Ingredients
There is something about a crispy bite of okra that has been coated in batter and deep fried that is almost irresistible. You can enjoy this tasty dish as often as you’d like with only a few simple ingredients.
- Fresh Okra Pods – Small fresh okra pods are preferred, but frozen sliced okra can be substituted. Fully thaw and remove as much moisture as possible if using frozen slices.
- All Purpose Flour – Helps to adhere the buttermilk and egg mixture.
- Cornmeal – combined with the flour, cornmeal gives you the classic Southern taste.
- Salt, Pepper, Garlic Powder, and Cayenne – Used to season the dish. The cayenne adds a hint of spice but can be avoided if you want to leave it out.
- Eggs – Used for dredging the okra.
- Buttermilk – Helps create a crispy breading for the okra.
- Oil for Frying – Canola or vegetable oil can used.
How To Prepare The Okra
- In a gallon ziplock bag (or large bowl), combine the flour, cornmeal, 1 teaspoon of salt, garlic powder, black pepper, and cayenne. Seal the bag and shake it well to mix everything together. If using a bowl, you can just whisk it together. Add the okra slices, seal the bag, and toss with the okra with the dry ingredients until all it’s fully coated.
- In a medium bowl, whisk together the eggs, ¼ teaspoon salt, and buttermilk.
- Using a slotted spoon or your hands, transfer the flour-coated okra pieces to the egg mixture. Make sure to leave the remaining flour behind in the bag because you will be using it again. Toss the okra in the egg mixture until it’s fully coated.
- Place the egg-soaked okra slices back into the dry ingredient bag, zip the bag, and shake again until well coated in the flour mixture.
How To Fry Okra
- Heat a frying pan with high sides with roughly 1 inch of oil over medium-high heat until it registers 375°F on a thermometer. This will vary depending on your stove, but it usually takes about 8 to 10 minutes to come to temperature.
- In 3 to 4 batches, use a slotted spoon to carefully lower coated okra pieces into the hot oil, and cook for 3 to 4 minutes, stirring halfway through, until it’s a deep golden yellow. Transfer the fried okra to a paper towel-lined baking sheet or plate to soak up any excess oil.
- Repeat with the remaining batches of okra, ensuring the pan is never overcrowded. The next few batches of okra may need an extra 1 to 2 minutes to cook because the oil will need to return to temperature.
- Once the okra is done, sprinkle it with extra salt while it’s still hot. Allow to cool for about 5 minutes before enjoying.
Frequently Asked Questions
You shouldn’t experience much slime when okra is fried, but there are a couple of tips to help reduce the chances of having a slimy bite. Select okra pods that are on the smaller side and cut your slices into ½ inch or smaller pieces.
Yes, you can use frozen okra for this recipe. I always prefer fresh over frozen, but sometimes fresh okra is hard to get. Just make sure the okra is fully thawed before using.
Yes. Fresh okra should always be cleaned before cooking it. Just make sure to fully dry the pods before slicing and frying.
I personally think anything fried is best eaten the same day. If you find yourself with leftovers, store them in the refrigerator in an airtight container for up to 3 days. To reheat the okra, place in a single layer in the oven or air fryer until heated through.
What To Serve With Fried Okra
Fried okra is the perfect side dish for your next cookout. It also makes a great appetizer served alongside a sauce for dipping, like ranch, aioli, or even a hot sauce. Below are some of our favorite dishes to enjoy with a side of okra.
- Grilled Pork Chops
- Smoked Ham
- Smoked Chicken Breast
- Grilled Steak
- Pulled Pork
- Grilled Chicken Thighs
Fried Okra
Ingredients
- 12 ounces fresh okra cut into ½ inch slices
- ½ cup all purpose flour (62 grams)
- 1 cup cornmeal (160 grams)
- 1 ¼ teaspoon fine sea salt divided; plus extra for sprinkling
- 1 teaspoon garlic powder optional
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne
- 2 large eggs
- ¼ cup buttermilk
- About 2 cups canola or vegetable oil for frying
Instructions
- In a gallon ziplock bag (or large bowl), combine the flour, cornmeal, 1 teaspoon of salt, garlic powder, black pepper, and cayenne. Seal the bag and shake to mix (or whisk if in a bowl). Add the okra slices, seal the bag, and toss with the dry ingredients. Set aside.
- In a medium bowl, whisk together the eggs, ¼ teaspoon salt, and buttermilk. Using a slotted spoon or your hands, transfer the flour-coated okra pieces (leaving the remaining flour behind in the ziplock) to the egg mixture and mix until fully coated.
- Place the egg-soaked okra slices back into the dry ingredient bag, zip the bag, and shake until well coated in the flour mixture.
- Heat a frying pan with high sides with roughly 1 inch of oil until it registers 375°F on a thermometer over medium-high heat. It will likely take 8-10 minutes to come to temperature.
- In 3-4 batches, use a slotted spoon to carefully lower coated okra pieces into the hot oil, and cook for 3-4 minutes, stirring halfway through, until it’s a deep golden yellow. Transfer to a paper towel-lined baking sheet or plate to soak up excess oil.
- Repeat with the remaining batches of okra, ensuring the pan is never overcrowded. The next few batches of okra may need an extra 1-2 minutes to cook as the oil returns to temperature from being crowded with okra.
- Sprinkle fried okra with extra salt when still hot, and enjoy after 5 minutes of cooling! Best eaten right away.