Fried Okra

4 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (1)
Fried Okra
Classic Southern fried okra with a crispy cornmeal crust—golden brown outside, tender inside. Fresh or frozen okra coins dredged in seasoned cornmeal and fried to perfection. The perfect side dish for fish fries and summer suppers.

Ingredients

4 servings
  • 1 pound okra (if using fresh okra cut in 1/4 inch coins) (if frozen thaw to room temperature)
  • 1 cup yellow cornmeal
  • 1/4 teaspoon salt
  • 1 cup oil
  • 1 egg or 1/2 cup buttermilk

Step-by-Step Instructions

  1. Mix cornmeal and salt in a medium bowl or a baking pan.
  2. Beat the egg with 2 tablespoon water. Soak and coat the okra with the beaten egg. If using buttermilk, dip and coat the okra in buttermilk.
  3. Dredge and roll the okra in the cornmeal mixture to coat well.
  4. Heat oil in a heavy skillet or cast iron pan over medium-high heat until hot (about 350°F).
  5. Drop okra in hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown, about 3-4 minutes per batch, turning occasionally for even browning.
  6. Use a slotted spoon and remove to paper towels to drain. Serve immediately while hot and crispy.

Common Problems and Solutions

Q: Why is my fried okra soggy instead of crispy?

A: Make sure the okra is at room temperature and not wet before coating. Don't overcrowd the pan—this drops the oil temperature and causes steaming instead of frying. Fry in small batches and maintain oil temperature around 350°F.

Q: Can I use fresh okra that's been refrigerated?

A: Yes, but bring it to room temperature first and make sure it's completely dry before coating. Excess moisture will make the coating slip off and create a soggy result.

Q: Why does the coating fall off my okra?

A: Make sure each piece is well-coated with egg or buttermilk before dredging in cornmeal. Press the cornmeal coating gently to help it adhere. Let the coated okra rest for a few minutes before frying to help the coating set.

Tips and Techniques

For extra crispy okra, double-dredge: coat in buttermilk, dredge in cornmeal, dip in buttermilk again, then back in the cornmeal. Season with a little cayenne pepper in the cornmeal mix if you like a kick. Best served immediately—fried okra doesn’t hold well.

Ingredient Substitutions

  • buttermilk: regular milk mixed with 1 tablespoon lemon juice or vinegar
  • yellow cornmeal: half cornmeal and half all-purpose flour, or fish fry coating mix
  • fresh okra: frozen okra

Equipment Needed

  • heavy skillet or cast iron pan
  • slotted spoon
  • paper towels
  • medium bowl or baking pan for dredging

Historical Context

Okra came to Louisiana with enslaved West Africans and became integral to Creole and Cajun cooking. While it’s famous in gumbo as a thickener, fried okra became a beloved Southern side dish, especially popular at fish fries alongside fried catfish and potato salad.