True Southerners know that fried okra is just as much of a Southern staple as collards and cornbread. In my family’s recipe, we coat fresh okra in a well-seasoned cornmeal and breadcrumb breading and fry it until golden brown. It’s legit the best recipe you will find boos. I grew up eating quick pickled okra, okra with stewed tomatoes, and this one is definitely one of my faves!
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How to Make Fried Okra
These step-by-step photos show how to make crispy fried okra, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Fried Okra Recipe
1. Cut the okra and season with salt and pepper
Toss everything together so the pieces are evenly coated.
2. Whisk the eggs and mix the dry coating ingredients in a separate bowl
Combine flour, cornmeal, breadcrumbs, paprika, and cayenne until evenly mixed.
3. Coat the okra in the dry mixture
Toss well so each piece is fully covered.
4. Dip the okra in the eggs, then back into the dry coating
Make sure everything is coated again for that extra crispy layer.
5. Let the coated okra rest so the breading sticks
Spread it out and give it time to set before frying.
6. Fry the okra until golden brown and crisp
Cook in hot oil, then drain your Southern fried okra on paper towels and serve warm.
PRO TIP: If you are grabbing fresh okra, make sure you pick firm okra that isn’t too large. The smaller pods are more tender and taste better texture-wise after cooking.
Recipe Video
Full Fried Okra Recipe
Fried Okra Recipe
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Ingredients
- 12 ounces fresh okra cut into 1/2 inch pieces
- seasoned salt and black pepper to taste
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 cup seasoned breadcrumbs
- 1/2 teaspoon smoked paprika
- 1/4-1/2 teaspoon cayenne go up if you enjoy the spice
- Neutral Oil for frying
Instructions
- Liberally season okra with salt and pepper.
- Add eggs to a separate small bowl and whisk until combined.
- Combine flour, cornmeal, seasoned bread crumbs, paprika and cayenne into another small bowl and whisk together.
- Begin by dipping okra into dry coating mixture.
- Next add okra to eggs coating on all sides.
- Lastly dip back into the coating and set aside okra on baking sheet.
- Repeat dredging process until all okra is ready. Let them all set for about 15-20 minutes until they are completely set up so the batter stays on.
- Heat oil going up about an 1 inch in a frying pan over medium high heat. You should be looking for a temperature of around 350 F.
- Fry okra until golden brown and drain on paper towels.
- Serve warm.
Video
Notes
How to Store
- Fridge: Make sure you cool down your breaded okra to room temperature before you store it up. Add in a single layer to an airtight container lined with paper towels to soak up any excess oil. It will last about 3 days.
- Freezer: The best way to freeze these up is to flash freeze them. Spread the leftovers on a baking sheet and freeze for an hour until solid them drop the individual pieces in a freezer safe bag or container removing as much air as possible. They won’t stick this way, and they should keep for about 6 months.
- Reheating: If you have an air fryer, that’s the way to go boos! Heat at 350 until crispy and hot (about 4-5 minutes). You can also do this with an oven but crank the heat up to about 375 or 400 and bake for 10-15 turning halfway. I don’t recommend using a microwave.
Nutrition
Recipe Tips
- Cut your okra right. If you slice it too small, it will feel slimy.
- Double-dredge it. Go dry mix, then eggs, then back into the coating for better crunch.
- Get your oil HOT. Around 350 F is the sweet spot so it fries up super crisp.
- Fry in batches. Don’t crowd the pan, or it won’t get crispy.
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Serving Ideas
- Dips: Serve along with remoulade for a kick or a classic tartar.
- Other Fried Veggies: Drop these on the Sunday supper table alongside some fried zucchini, fried pickles, fried green tomatoes, onion rings, and buffalo fried cauliflower.
- Seafood: Put this next to some catfish nuggets, blackened fish, or oven fried fish and you’ve got a plate that makes sense.
- Go Southern: Nothing says Southern eatin like deep fried okra! Go all out and serve up some grit cakes, fried corn, hush puppies , fried catfish, fried shrimp and fried chicken.
Recipe Help
Yep you can boo! Just thaw it first and pat it dry really well with paper towels so the coating sticks and it fries up crisp.
A couple things can cause that. Cutting it too small will do it, and so will extra moisture. Also try to pick okra that’s bright green and skip any with dark spots.
You can bread the okra ahead and keep it in the fridge until you’re ready to fry. This can cut down your prep time.
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This recipe is great! We enjoyed eating the okra. Thank you for sharing this yummy recipe!
So glad you liked it!
Thank you for the amazing recipe. This was the first time I have cooked fried okra and I must say It turned out perfect. Better than any fried okra I’ve ever had. Thanks again for the wonderful recipe!
I’m so so glad you enjoyed this!
These are so good, y’all. I swapped the bread crumbs for seasoned panko — just happened to be what I had in the pantry — but otherwise followed the directions as written. They turned out beautifully! Crispy on the outside, pillowy on the inside, and no slime (if you’ve ever worked with okra, you know how the texture can be). Would make this recipe again in a heartbeat.
Wow thank you so much!
I fried it without corn meal because I didn’t have it. Still very delicious and so easy to make. Thank you.
I’m so glad you enjoyed it!
I’m definitely going to try this recipe. Here in Greece we cook small sized okra in a tomato sauce with garlic, onions and vinegar!. The vinegar is used to make the okra less slimy. It is a dish similar to other Mediterranean countries.
I have been wanting to try okra for a while and didn’t know what to do with it. I am definitely giving this a try.
One of the best okra recipes I’ve tried! The texture of the okra and the crispy coating was just perfect! Thanks for the recipe 🙂
OMG! These are so good. It’s my first time frying okra and it won’t be the last time.