Fried Okra

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If you are looking for a tasty new side dish, look no further than my Best Southern Fried Okra recipe. This delicious side dish adds savory crunch and texture to any main meal, so why not give it a try today.

Best Southern Fried Okra Recipe

Crispy Fried Okra just screams summer time and is a real taste of the south. It’s savory and crunchy, and has a flavor all of it’s own.

Preparing okra for deep frying could not be any easier and I make my deep fried okra with flour. You just need to cut the okra up, season it with a little salt then coat it in a crumb made with flour, cornmeal and a little baking powder.

When deep fried, okra is transformed into something wonderful. It pairs well with tomatoes, but I serve this dish with just about anything else I can dream up. This recipe can easily serve 8 as an appetizer, or a side dish. We love to eat this as a side dish to Cornbread Casserole. It is a hot and cozy meal that is easy to put together and full of nutritious components, as well!

Follow my Southern Fried Okra recipe as it’s easy to cook, and you can have it done and warming in the oven ready for guests to arrive. Pile it high on a platter and watch it disappear. You’re gonna’ love this one! Also consider serving some Fried Green Tomatoes for another bonus southern soul food treat!

Visit Food Fidelity to find MORE great Okra Recipes, Tips, and Tricks!

How to make Southern Fried Okra:

Wash the okra in cool water in a colander, and trim off both ends.
Cut the okra in half inch to one inch pieces, and place in a large bowl. Sprinkle with the salt, and toss with hands.
In another bowl, mix the flour, cornmeal and baking powder, until blended.

Sprinkle the okra with the flour/cornmeal mixture, and toss until well coated.
The okra should be completely coated, if it isn’t, add a little more flour and cornmeal.

Place the Okra on a parchment lined cookie sheet in a single layer and place the cookie sheet in the freezer for about 1 hour.

Frying the Okra

In a large fryer, or a large roaster, fill the fryer to the suggested line, or, fill the roaster about 1/2 way full with cooking oil. Heat the oil, until hot.
To test the oil: remove the okra from the freezer, and place one piece of okra in a frying tool, or a large slotted spoon, and lower it into the hot oil. When the okra floats, and sizzles in the hot oil, the oil is ready to fry the okra.
Lower the okra into the hot oil with a frying tool, or a large slotted spoon, a few pieces at a time, until you have the fryer or roaster not quite full – you want the okra to have enough room to fry without being crowded in the fryer.
Don’t overload your fryer, or roaster.
Fry the okra until it’s golden brown, and remove to paper towels to drain.
Frying times will vary depending on what you’re frying the okra in, fryer, roaster, etc. So, just watch the color of the Okra, and when it is a golden color, remove from the hot oil.
Cool a little on paper towels, and serve.

Fried Okra recipe ingredients:

OKRA: I use 2-3 pounds of fresh okra to serve 8 people as a side dish.
SEASONING: I season the okra with sea salt.
CRUMB COATING: I combine all purpose flour with cornmeal and baking powder.

Recipe hints & tips:

I always use fresh okra as frozen okra is just too mushy.
To ensure it is crispy, okra should be fried in batches. Don’t overload the pan, or cook it all at once, or you risk cooling down the oil too much. Follow the steps, and you’ll have delicious fried okra.
You’ll have to adjust the heat when batch frying the okra. You may want to turn the heat down just a little when the okra is almost done, and as your removing it. Then, put one piece in the oil again and turn your heat up, and when the piece of okra floats, add more okra to fry, until you’ve fried all the okra.
Use a frying tool, or large slotted spoon with a long handle to keep you from getting your hands or fingers close to the hot oil. DO NOT use a regular spoon, the handle is not long enough, and oil may splatter and burn you as your placing the okra into the oil.
If you have not fried okra before, or are not experienced working with hot oil, use a pot holder when placing or removing the okra from the oil to avoid burns.

Serving suggestion:

Fried okra can be served as a tasty appetizer or vegetable side dish as it works with a whole variety of main dishes. I enjoy it with everything from my Easy Chicken Crescent Rolls, Crock Pot Round Steak or Oven Baked Chicken Fried Steak, to my Oven Baked Lemon Chicken or Brown Sugar Pork Chops

FAQs

What does okra taste like?

Okra has a lovely fresh, grassy flavor, not unlike green beans or broccoli.

Is fried okra healthy?

Yes, okra is really good for you. It’s a very healthy vegetable, full of vitamins, minerals, and antioxidants. It helps with digestion, and is good for Asthma sufferers, as it’s full of vitamin C. Do a little research and you’ll find lot’s of studies that tout the benefits of this Southern delicacy!

Is okra slimy?

If you’ve never worked with okra before, when you cut into it, it’s slimy … there’s no elegant way to say it! However, when you coat it, like I’ve done here, it’s no longer slimy, and it fries up beautifully. This is my favorite way to enjoy okra.

My blogging friend, Running to the Kitchen, has a great recipe for Air Fryer Okra, if you have an air fryer and would prefer to prepare it that way!

Try some of my easy vegetable side dishes at When is Dinner:

Yield: 8

Fried Okra

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 1 hour

Total Time 1 hour 35 minutes

Ingredients

2 - 3 pounds of fresh Okra
1 teaspoon of salt
1 cup of flour
1 cup of cornmeal
1 Tablespoon of baking powder

Instructions

Wash the okra in cool water in a colander, and trim off both ends.

Cut the Okra in half inch to one inch pieces, and place in a large bowl.

Sprinkle with the salt, and toss with hands.

In another bowl, mix the flour, cornmeal and baking powder, until blended.

Sprinkle the Okra with the flour/cornmeal mixture, and toss until well coated. (Okra should be completely coated, if it isn't, add a little more flour and cornmeal).

Place the Okra on a parchment lined cookie sheet in a single layer.

Place the cookie sheet in the freezer for about 1 hour.

Okra is fried in batches, and not all at once.

Follow the steps, and you'll have delicious fried Okra.

In a large fryer, or a large roaster, fill the fryer to the suggested line, or, fill the roaster about 1/2 way full with cooking oil.

Heat oil, until hot. Remove the Okra from the freezer, and place one piece of Okra in a frying tool, or a large slotted spoon, and lower it into the hot oil.

When the Okra floats, and sizzles in the hot oil, the oil is ready to fry the Okra.

Lower the Okra into the hot oil with a frying tool, or a large slotted spoon, a few pieces at a time, until you have the fryer or roaster not quite full - you want the Okra to have enough room to fry without being crowded in the fryer.

Don't overload your fryer, or roaster.

You'll have to adjust the heat when frying.

You may want to turn the heat down just a little when the Okra is almost done, and as your removing it.

Then, put one piece in the oil again and turn your heat up, and when the piece of Okra floats, add more Okra to fry, until you've fried all the Okra.

Fry the Okra until it's golden brown, and remove to paper towels to drain. (Frying times will vary depending on what you're frying the Okra in, (Fryer - Roaster, etc) so just watch the color of the Okra, and when it is a golden color, remove from the hot oil).

Cool a little on paper towels, and serve.

Enjoy!

Notes

NOTE: A frying tool, or large slotted spoon, is a tool or spoon with a long handle to keep you from getting your hands or fingers close to the hot oil. DO NOT use a regular spoon, the handle is not long enough, and oil may splatter and burn you as your placing the Okra into the oil. If you have not fried Okra before or are not experienced working with hot oil, use a pot holder when placing or removing the Okra from the oil to avoid burns.

ALSO: If you've never worked with Okra before, when you cut into it, it's slimy...there's no elegant way to say it, but, when you coat it, it's no longer slimy, and fry's up beautifully. AND, it's really good for you, it's a very healthy vegetable, full of vitamins and minerals, and antioxidants. It helps with digestion, and is good for Asthma sufferers, as it's full of vitamin C. Do a little research and you'll find lot's of studies that tout the benefits of this Southern delicacy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 150Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 463mgCarbohydrates: 32gFiber: 6gSugar: 4gProtein: 6g