Savory Southern Fried Okra has a perfectly seasoned crisp cornmeal coating on the outside of each poppable bite of one of nature’s most unusual vegetables. Fried in hot oil until golden brown and crispy, this Southern staple makes a great snack, appetizer, or side dish!
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I love the taste of fried okra! The vegetable itself is mild, fresh, and slightly earthy tasting – sort of like a green bean – and the crunchy cornmeal coating on the outside is such a great compliment to the taste and texture of the okra. Sure, fried foods aren’t the healthiest, but even kids will be more open to exploring new tastes and eating vegetables if you fry them first!
If you find vegetables more palatable if they are breaded and fried first, you’re sure to also enjoy our Fried Yellow Squash, Fried Pickles, or Vegetable Tempura!
Served all over the American South, crispy fried okra is especially popular in Mississippi, which is why I’m including it in my collection of foods Mississippi is famous for as part of my American Eats series.
What is okra?
Okra is a vegetable seed pod that is part of the mallow family and is most closely related to hibiscus, cotton, and cocoa. It has a bad reputation for being “slimy” but that’s not the case when it’s coated in cornmeal and fried. Okra is in season is from May to September but its peak is in June and July. However, I found fresh okra pods in my local grocery store in December!
I can find it in my local grocery store in the produce section or local farmer’s market when it’s in season, but you can also look in the freezer aisle since frozen okra works just as well for this recipe and the work of cutting the okra into 1/2-inch pieces is already done for you.
Okra is a popular ingredient in many gumbo recipes, including my favorite gumbo recipe, and is often stewed. But this fried okra recipe is my favorite use of this unusual vegetable!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Okra pods – You can get them fresh if they are available or just use frozen okra. Both work great.
- Cornmeal – You can use yellow cornmeal or white cornmeal.
- All-purpose flour
- Large eggs
- Milk
- Pepper
- Salt
- Spices – A little cayenne pepper, smoked paprika, and garlic powder ensure that the coating is flavorful and never bland.
How to Make Fried Okra
- Prep the okra. If you are using frozen okra, let it thaw on the counter for 30 minutes or so first. If using fresh okra, wash the pods, then slice off the ends and cut the okra into 1/2-inch pieces.
- Make an egg wash. Whisk the eggs and milk together in a bowl to create an egg wash soak for the okra. This will help the cornmeal breading stick to the veggie pieces as they fry.
- Make cornmeal coating. Add the cornmeal, flour, salt, spoked paprika, garlic powder, black pepper, and cayenne pepper to a large bowl or resealable ziplock bag. Whisk or shake to combine and evenly disperse the spices.
Some folks prefer to soak their okra in buttermilk instead of using eggs and milk for extra tang. If you want, you can replace the eggs and milk with 1 cup of buttermilk in this recipe for a slightly different taste.
- Dredge. Lift the okra pieces out of the egg wash, letting excess liquid drip off, then add it to the cornmeal coating. Toss well to coat each piece. Transfer to a plate while repeating with the remaining okra.
- Fry. Heat about 1 inch of oil in a large cast iron skillet, dutch oven, or other heavy duty pan to between 350 and 375°F. Working in batches, fry the breaded okra in the hot oil for 2-3 minutes until golden brown and crispy.
- Keep warm. Transfer the fried okra to a baking sheet lined with paper towels to soak up any excess grease. Keep them warm in a 250°F oven while you fry the remaining okra pieces.
Recipe FAQ’s
If fresh okra isn’t available but you can get your hands on frozen okra, it works great for this recipe. Just let it thaw first before soaking in the buttermilk and dredging in the flour and cornmeal mixture. You won’t even be able to tell a difference.
Absolutely! Just preheat your air fryer to 380°F. Bread the okra like you normally would, then transfer them to the basket of your air fryer so they are in a single layer (you will definitely need to work in batches). Spray with cooking spray, then cook for 7 to 8 minutes.
Tips for Success
- Don’t cut the okra until you are ready to soak it in order to avoid any sliminess.
- You can eat okra raw – it doesn’t actually need to be cooked.
- Save time breading by tossing the okra with the cornmeal and flour mixture in a large resealable bag.
What to Serve With Fried Okra
You can serve fried okra with ranch dressing, remoulade sauce, Outback Blooming Onion Sauce, homemade aioli, or even plain ketchup for dipping if you are offering these as an appetizer or snack, although I’m happy just popping them plain into my mouth. I can honestly make a lunch of fried okra all by itself, but it’s excellent served with lots of other dishes. These are some of our favorites!
- Fried Catfish
- Easy Southern Tomato Pie
- Smoked Ribs
- Baked Macaroni and Cheese
- Smothered Pork Chops
- Oven BBQ Beef Brisket
- Southern Collard Greens
- Bacon Jam Burgers
Storage & Reheating Instructions
Store any leftover okra in an airtight container in the fridge for up to 5 days. You can reheat leftover fried okra in an air fryer at 350°F for 3 to 4 minutes or in a 350°F oven for 8 to 10 minutes. The air fryer is my preferred method because it crisps up the exterior a bit better than the oven, but both work well.
I don’t recommend using the microwave to reheat this dish.
Freezing Instructions
You can actually freeze the fried okra either before or after frying! Just space out the breaded pieces on a baking sheet lined with parchment paper and freeze for at least 1 hour before transferring to an airtight container. This helps prevent the breaded okra from freezing together in a big lump.
To cook, either fry in the hot oil like normal or you can use an air fryer and cook them for 12-14 minutes at 400°F, shaking the basket partway through so they air fry evenly.
More Southern Recipes
- Southern Tomato Pie
- Classic Southern Smothered Pork Chops
- Southern Cornbread Dressing
- Easy Creamy Corn Casserole
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Fried Okra
Ingredients
- 1 pound fresh okra pods or frozen okra, thawed
- 2 large eggs beaten
- 2 Tablespoons milk
- 1 1/2 cups yellow cornmeal
- 3/4 cup all-purpose flour
- 3 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- Vegetable oil for frying
Instructions
- Heat about 1 inch of oil in a large skillet to between 350 and 375°F.
- Cut off the stem end and tip of each okra pod. Slice each pod into 1/2-inch pieces. Beat the eggs and milk together in a bowl.1 pound fresh okra pods, 2 large eggs, 2 Tablespoons milk
- Soak the okra in the egg mixture while gathering remaining ingredients.
- Combine cornmeal, flour, salt, black pepper, smoked paprika, garlic powder, and cayenne pepper in a large resealable bag or shallow dish. Shake or stir well to combine.1 ½ cups yellow cornmeal, ¾ cup all-purpose flour, 3 teaspoons salt, ½ teaspoon black pepper, ¼ teaspoon smoked paprika, ¼ teaspoon garlic powder, ⅛ teaspoon cayenne pepper
- Drain the okra from the egg mixture and add to the flour and cornmeal mixture. Shake well to coat or toss to dredge the okra pieces in the mixture. Transfer to a baking sheet or plate.
- Fry the okra in the hot oil for 2-3 minutes until golden.Vegetable oil
Notes
- Buttermilk: Some people prefer to soak their okra in buttermilk instead of using eggs and milk for extra tang. If you want, you can replace the eggs and milk with 1 cup of buttermilk instead in this recipe.
- Storage: Store any leftover okra in an airtight container in the fridge for up to 5 days. You can reheat leftover fried okra in an air fryer at 350°F for 3 to 4 minutes or in a 350°F oven for 8 to 10 minutes. The air fryer is my preferred method because it crisps up the exterior a bit better than the oven, but both work well.
- Freezing: You can freeze the fried okra before or after frying. Just space out the breaded pieces on a baking sheet lined with parchment paper and freeze for at least 1 hour before transferring to an airtight container. This helps prevent the breaded okra from freezing together in a big lump. To cook, either fry in the hot oil like normal or you can use an air fryer and cook them for 12-14 minutes at 40o°F, shaking the basket partway through so they air fry evenly.
- Air Fryer Fried Okra Instructions: Preheat your air fryer to 380°F. Bread the okra like you normally would, then transfer them to the basket of your air fryer so they are in a single layer (you will definitely need to work in batches). Spray with cooking spray, then cook for 7 to 8 minutes.
- Nutrition: The nutrition info is calculated without an oil amount using an online nutritional calculator. For the most accurate information, you might want to consult a nutitritionist.
Love the recipes.
Ok ok, I have to admit, I am not a giant okra fan, but this made me a believer! Loved all the texture happening!! Will definitely be making again.
Yes! It really is so good! But fried anything is usually good. 😉
I’m generally not a fan of okra but this recipe is so good! The perfect amount of crispy flavor in each bite.
Glad you liked it!
Okay, I was dubious, but we were doing a Southern themed dinner and a neighbor asked if I would do okra — never been a fan, but I loved the trick of soaking them! Totally taken by surprise!
Don’t knock it till you’ve tried it! 😉 They’re so good!
My goodness simply delicious