Get ready to indulge in a true taste of Southern comfort with this incredible Fried Okra recipe! Imagine tender okra pieces, coated in a seasoned cornmeal crust, and fried to a beautiful golden-brown perfection. The result is a wonderfully crispy exterior that gives way to a soft, flavorful interior. It’s a classic side dish or snack that’s surprisingly easy to make and guaranteed to become a new favorite for your family and friends.
Why I Love This Recipe
Fried Okra is pure nostalgic comfort food for me, and this recipe absolutely nails it! What I love most is the incredible crispiness of the coating, which comes from the combination of flour and cornmeal, giving it that signature Southern crunch. The subtle sweetness of the okra is perfectly complemented by simple seasoning, and the frying process creates a delightfully savory bite. It’s a straightforward recipe that brings a genuine taste of down-home cooking right to your kitchen, making it a fantastic addition to any meal or a delightful snack on its own. Plus, it’s a great way to enjoy okra in its most beloved form!
Ingredients
Here’s what you’ll need to create this crispy and flavorful Fried Okra:
- 1 bag frozen cut-up okra (or equal amount of fresh okra, cut into 1/2-inch to 1-inch pieces)
- 1-2 cups flour (all-purpose)
- 1-2 cups cornmeal (yellow, fine or medium grind)
- Salt and pepper to taste
- 4 eggs, beaten
Swaps and Notes
- Okra: You can use fresh okra (about 1.5-2 lbs) or frozen cut-up okra. If using fresh, wash and thoroughly dry before cutting. If using frozen, ensure it’s thawed and very well patted dry to remove excess moisture; this is crucial for crispiness.
- Flour & Cornmeal: The recipe gives flexibility. You can use equal parts of each (e.g., 1.5 cups flour, 1.5 cups cornmeal for a mixed dredge), or adjust the ratio based on your preference for a heavier flour coating or a more prominent cornmeal crunch. Yellow cornmeal is traditional.
- Seasoning: Adjust salt and pepper to taste for the coating mixture. You can also add a pinch of garlic powder, onion powder, or paprika to the flour/cornmeal for extra flavor.
- Eggs: Beaten eggs create the wet layer that helps the dry coating adhere to the okra.
- Frying Oil: Use a neutral-flavored cooking oil with a medium-high smoke point, such as vegetable oil, canola oil, or peanut oil. You’ll need enough to cover about 1/4-inch depth in your frying pan.
Directions
Let’s get this delicious Crispy Fried Okra cooking!
- Prepare Oil: Heat about 1/4-inch depth of cooking oil in a large frying pan (a cast iron skillet works wonderfully here) over medium heat. You want the oil to be hot enough to sizzle when you add the okra, but not smoking.
- Season Coating Mixture: In a large shallow bowl or dish, combine the flour and cornmeal. You can either mix them together thoroughly (e.g., 1.5 cups flour + 1.5 cups cornmeal) or use them in separate bowls for a double-dredge method (see notes below). Season the flour/cornmeal mixture generously with salt and pepper to taste.
- NOTE (as per recipe): Flour and cornmeal may be mixed together.
- IF FLOUR AND CORNMEAL ARE MIXED: In a separate medium bowl, beat the 4 eggs until well combined. Dredge the okra (ensure it’s dry!) in the beaten eggs, letting any excess drip off, then immediately transfer and dredge thoroughly in the seasoned flour-cornmeal mixture. Ensure each piece is fully coated.
- (Alternative Double-Dredge for extra crispy: If you prefer, you can have separate bowls for flour, then egg, then cornmeal. First, lightly dredge okra in plain flour, then egg, then seasoned cornmeal for a thicker coating.)
- Fry the Okra: Gently place the coated okra pieces into the heated oil in a single layer. Do not overcrowd the pan; fry in batches if necessary, as overcrowding will lower the oil temperature and lead to soggy, greasy okra. Fry on medium heat until the okra pieces are beautifully golden brown and crispy on all sides. Stir occasionally to ensure all sides get browned evenly. This typically takes about 5-8 minutes per batch.
- Drain and Serve: Once golden brown and crispy, remove the fried okra from the pan using a slotted spoon. Transfer the cooked okra to a plate lined with paper towels to soak up any excess oil. Serve immediately while hot and crispy, and enjoy!
Tips for Success
- Dry Okra is Paramount: Whether fresh or frozen, ensuring your okra is very dry after washing or thawing is the single most important step for crispy fried okra. Excess moisture leads to a gummy texture.
- Proper Oil Temperature: Maintain medium heat for your oil. If it’s too low, the okra will absorb too much oil and be greasy. If it’s too high, the coating will burn before the okra cooks through.
- Don’t Overcrowd the Pan: Fry in small batches to maintain consistent oil temperature and allow even browning and crisping.
- Season Generously: Don’t be shy with salt and pepper in the coating mixture. It’s the primary way to flavor the okra.
- Serve Immediately: Fried okra is best served hot and fresh for optimal crispiness.
Serving Suggestions and Pairings
Fried Okra is a classic Southern side dish or snack, perfect for almost any hearty meal:
- Southern Meals: A quintessential side for fried chicken, fried fish (like our Fried Catfish), barbecue, or a bowl of gumbo (like our New Orleans Cajun Chicken Andouille Sausage Gumbo).
- Dipping Sauces: Serve with ranch dressing, spicy aioli, honey mustard, or a dash of hot sauce.
- Sandwich Side: A delicious alternative to fries alongside a burger or sandwich.
- For other incredibly flavorful Southern comfort foods, you might also love our Southern Squash Casserole or Okra and Jalapeño Hushpuppies.
Storage and Leftover Tips
Fried okra is always best when freshly made for maximum crispiness.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 2 days. The coating will soften considerably.
- Reheating: To re-crisp, spread them in a single layer on a baking sheet and reheat in a preheated oven at 375°F (190°C) for 5-10 minutes, or in an air fryer at 350°F (175°C) for 3-5 minutes, until hot and crispy again. Microwaving is not recommended as it will make them soggy.
- Freezing (Uncooked Coated Okra): You can coat fresh okra (ensure it’s very dry!) and arrange it in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. Fry from frozen, adding a few extra minutes to the cooking time.
More Recipes You Will Love
If you loved the crispy, savory, and comforting nature of this Fried Okra, you’ll definitely want to explore some of our other fantastic Southern-inspired and hearty recipes:
- For another incredibly flavorful skillet meal packed with Southern charm, try This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor.
- If you’re a fan of comforting, hearty bowls, our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort is a must-try.
- And for another incredibly tender and flavorful meat dish that’s perfect for lazy Sundays, don’t miss These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays!
- Finally, for a hearty breakfast or side dish with a Southern flair, check out our Shrimp & Grits w/Bacon!
Final Thoughts
This Fried Okra recipe is a brilliant solution for bringing true comfort, incredible flavor, and a genuine taste of Southern hospitality to your table. It’s easy to make, packed with satisfying crunch, and perfect for any meal or as a delightful snack.
Give this recipe a try and let the delicious aromas fill your kitchen! What’s your favorite Southern fried vegetable? Share your ideas in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy frying!
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