Fried Okra Recipe
This Classic Southern Fried Okra Recipe features fresh okra breaded in a cornmeal and breadcrumb mixture (the secret to extra crispy fried okra!)
Servings: 6 servings
Calories: 169kcal
Ingredients
- 12 ounces fresh okra cut into 1/2 inch pieces
- Kosher 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
- 1/4 teaspoon smoked paprika
- 1/8-1/4 teaspoon cayenne go up if you enjoy the spice
- Neutral Oil for frying
Instructions
- 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 Fried Okra
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- Refrigerate: 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.
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- Freeze: 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.
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- Reheat: If you have an air fryer, that's the way to go boos! It will crisp these babies back up perfectly. 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.
Recipe Tips
- Okra Size: When cutting your okra, make sure you don't cut the pieces too small. That will make the texture and taste more slimy in the end.
- Frying Temperature: Make sure your oil is at around 350 F before you start frying. If not, the okra will just get soggy because the oil isn't hot enough to crisp it up.
- Overcrowding: Make sure you take your time and fry it all up in batches so it fries up crisp and doesn't steam instead.
- Want more crunch?: Double dredge meaning you just repeat the dredging process of adding into the eggs and back into the flour again.
Nutrition
Calories: 169kcal | Carbohydrates: 28g | Protein: 6g | Fat: 3g | Cholesterol: 62mg | Sodium: 162mg | Potassium: 269mg | Fiber: 3g | Sugar: 1g | Vitamin A: 535IU | Vitamin C: 13.3mg | Calcium: 74mg | Iron: 2mg