Fried Okra

I can’t get enough of fried okra coated in crispy breading. It’s such a tasty snack or side dish, and it’s super easy to make too! The whole process takes just 30 minutes, and the okra is so unbelievably crispy on the outside and tender—never slimy—on the inside.

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The first time I tasted fried okra, I immediately understood the hype. It has such a unique flavor and texture! I knew I had to recreate this tasty dish at home. It’s easy to make and makes a great snack or side dish.

Tips for Success

Make sure each pod is evenly coated. You can do this by shaking the okra with the flour mixture in a resealable bag or using a bowl. Ensure there are no wet spots left.
Keep an eye on the oil. It will increase in temperature slowly at first and then rapidly as it nears 375°F.

Fried Okra Recipe

This breaded okra is so easy to make, and every crispy bite is so delicious. Simply bread it, deep fry, and serve!

Step-by-step photos can be seen below the recipe card.

Course Appetizer, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 212kcal

Author Becky Hardin

Equipment

Dutch Oven

Ingredients

1 pound okra* caps cut off and sliced
1 large egg
¼ cup buttermilk
Vegetable oil for frying
½ cup all-purpose flour
½ cup cornmeal**
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Instructions

In a shallow bowl, whisk together the egg and buttermilk. Add the okra to the bowl and toss to coat. Set aside for 10 minutes.

1 large egg, ¼ cup buttermilk, 1 pound okra*
In a Dutch oven, heat 1 inch of oil to 375°F. Line a plate with paper towels.

Vegetable oil
While the oil is heating, whisk the flour, cornmeal, salt, and pepper in another shallow bowl.

½ cup all-purpose flour, ½ cup cornmeal**, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Remove the okra from the egg mixture using a slotted spoon or tongs, letting any excess drain off. Place it into the flour/cornmeal mixture and toss to coat. After coating, shake off any excess flour. This helps to prevent the formation of a thick, doughy crust.
Fry the okra in batches until golden on all sides, about 2-3 minutes. Make sure not to overcrowd the pan. Overcrowding can cause the oil temperature to drop, resulting in soggy okra.
Place the okra on the paper towel-lined plate to drain excess oil and maintain its crispy texture. Season with another pinch of salt.
Fried okra is best served right after frying when it's still hot and crispy. If you need to keep it warm, place it in a 200°F oven.

Video

Notes

*Choose fresh okra pods that are 2-4 inches in size. They should be firm, green, and free from blemishes or mold. Avoid overripe or overly large okra, as they can be tough.

**For gluten-free fried okra, swap the all-purpose flour for a gluten-free 1:1 flour and the cornmeal for gluten-free cornmeal.

Nutrition

How to Make Fried Okra Step by Step

A bowl full of green okra with a wooden spoon.

Marinate the Okra: In a shallow bowl, whisk together 1m large egg and ¼ cup of buttermilk. Add 1 pound of sliced okra to the bowl and toss to coat. Set aside for 10 minutes. In a Dutch oven, heat 1 inch of vegetable oil to 375°F. Line a plate with paper towels.

A glass bowl filled with granulated sugar.

Make the Coating: While the oil is heating, whisk ½ cup of all-purpose flour, ½ cup of cornmeal, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper in another shallow bowl.

A bowl filled with a mixture of greens and cheese.

Coat the Okra: Remove the okra from the egg mixture using a slotted spoon or tongs, letting any excess drain off. Place it into the flour/cornmeal mixture and toss to coat. Remove the okra from the egg mixture using a slotted spoon or tongs, letting any excess drain off. Place it into the flour/cornmeal mixture and toss to coat. After coating, shake off any excess flour. This helps to prevent the formation of a thick, doughy crust.

Fry the Okra: Fry the okra in batches until golden on all sides, about 2-3 minutes. Make sure not to overcrowd the pan. Overcrowding can cause the oil temperature to drop, resulting in soggy okra.

Roasted brussel sprouts on a baking sheet.

Drain the Okra: Place the okra on the paper towel-lined plate to drain excess oil and maintain its crispy texture. Season with another pinch of salt.

A plate of breaded fried okra with dipping sauce.

Serve and enjoy: Fried okra is best served right after frying when it’s still hot and crispy. If you need to keep it warm, place it in a 200°F oven.

How to Store and Reheat

Store leftover fried okra in an airtight container or Ziplock bag in the refrigerator for up to 5 days. Reheat in a 350°F oven for 8-10 minutes, or until warmed through and crispy.

Freeze breaded fried okra in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen for 15-20 minutes.

A bowl of fried okra with dipping sauce.

Serving Suggestions

This crispy, savory okra pairs so well with a rich and creamy dipping sauce, like ranch dressing, honey mustard, or garlic aioli. It’s also great with the classic sweet and tangy ketchup.

It’s the perfect side to serve with comfort food classics like smothered pork chops, gumbo, or mac and cheese casserole. The crispy texture and mild flavor goes with just about anything.