If you’re looking for a delicious and easy way to prepare fresh okra, look no further! This 4-ingredient Southern Fried Okra is the best you’ll ever taste. It’s crispy, crunchy, and downright delicious. Plus, it’s so easy to make that anyone can do it. If you’re a fan of Southern cuisine, then this recipe is for you!
This Southern heritage recipe is an old, old favorite of mine. Now, I know that okra is one of those vegetables that people either love or despise. There’s not much middle ground with okra, it seems.
I fall firmly into the okra-loving group. Pretty much any way you prepare okra, I like it. Over the years, I’ve shared my recipes for a quick side dish of Okra and Tomatoes and my Pickled Okra. But this recipe features my most favorite way to cook okra and that is fried!
Now, don’t leave just because you saw the word “fried.” I know fried foods have a bad reputation. I know all about what fats can do to your heart, etc. However, I firmly believe that an occasional indulgence in foods that give you great pleasure is good for the soul.
I don’t eat fried foods every day or even every week. For one thing, frying makes the whole house stink for days. I don’t like that. But it’s so totally worth it for a plate piled high with this crispy fried okra.
If you’re looking for a recipe for fried okra without egg and without buttermilk, you’ve come to the right place! Traditional southern fried okra recipes don’t coat the okra with a wet batter. I personally think that’s too heavy for this delicate vegetable, and all you taste in the end is fried batter.
Traditionally, we Southern cooks use a simple light coating of finely ground white cornmeal with salt and pepper. Very simple. The lighter coating gives the okra itself an opportunity to crisp up during the frying process. Much better than all that gooey batter.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 2
Primary Ingredient(s): Okra, cornmeal, peanut oil
Skill Level: Easy
What You’ll Like About This Recipe
- Simple, classic recipe that is a classic in Southern cooking!
- Crunchy, fun way to serve this interesting vegetable.
- Can be served with a variety of dipping sauces.
WHAT PEOPLE ARE SAYING …
“Amen! This is okra as I grew up in East Tennessee. Not the awful breaded balls that completely hide the beautiful flavor of the okra.”
— David Gregory
Ingredient Notes
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- Fresh okra – Fresh okra is greatly preferable to frozen for frying; it’s typically available from June through August in markets throughout the south.
- Cornmeal – Any time I use cornmeal in a recipe, it’s typically finely ground white cornmeal because that’s what was used when I was growing up and learning to cook; plus, I just think it’s superior in texture and taste to yellow cornmeal.
- Peanut oil – recommended both for taste and because of its stability at higher temperatures; but you can use any oil that has a high smoke point.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
You’ll also find this recipe in my cookbook!
You can find this recipe on page 132 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Fried Okra
Fried okra comes together with just a few simple ingredients and a hot skillet. Nothing fancy, just good Southern cooking. It’s the kind of dish that disappears fast once it hits the table.
Prep the Okra
- Wash and dry the okra.
- Prep the okra by removing the tops and tails and slicing crosswise into about 1/2-inch pieces.
- Add the prepped okra to a large mixing bowl. Lightly sprinkle with salt and pepper. Add the cornmeal to the bowl and, using your hands, toss until each piece is well coated with cornmeal.
Frying the Okra
👉 PRO TIP: I recommend peanut oil for most fried foods. Peanut oil has a high smoke point and won’t break down at the higher temperatures needed for frying. It also imparts a lovely flavor to the crispy fried okra.
- Pour oil to a depth of about 3/4” in a heavy cast iron frying pan. Heat the oil and test for readiness by dropping a piece of the prepared okra into the pan. If it immediately begins to bubble the oil is ready for cooking.
- Cook in batches until golden brown and crispy. Do not crowd the pan.
- Use a slotted spoon or spatula to remove the finished okra to a paper towel lined baking sheet or a wire rack to drain.
👉 PRO TIP: I use a large, metal slotted cooking spoon to transfer the okra both to and from the oil. The slotted spoon allows excess cornmeal to drop back into the bowl. It also allows excess oil to drain back into the frying pan when removing the cooked okra.
Recipe Tips
- Make sure the oil is good and hot before adding the okra.
- Use a large slotted metal cooking spoon to stir the okra a few times while cooking. But be careful, as too much stirring can dislodge the coating.
- Lightly salt the okra while it’s still hot.
- For spicy fried okra, add a quarter to a half teaspoon of cayenne to the cornmeal.
- A bit of smoked paprika in the cornmeal makes for a nice change.
How to Serve Fried Okra
If you’re planning a true Southern supper, you can’t go wrong with one of these menus.
Classic Southern Plate
- Real Simple Southern Fried Chicken: Crispy, golden, and full of flavor, this chicken is a time-honored favorite that brings everyone to the table.
- Southern Butter Beans: Creamy and slow-simmered, they add a delicious contrast to the crispness of the okra.
- Old Fashioned Cornbread: A hearty wedge of this classic cornbread rounds out the plate with just the right touch of Southern soul.
- Sweet Pepper Relish: This tangy-sweet condiment adds a bright, zesty pop that cuts through the richness and ties the whole plate together.
Southern Vegetable Supper
- Southern Style Green Beans: Slow-cooked with lots of smoky flavor, these green beans are a down-home favorite.
- Creamed Field Corn: Sweet, velvety, and rich—this dish adds depth and contrast to your meal.
- Lacy Cornbread: Thin, crispy, and full of flavor, this skillet bread is the ideal partner for a Southern veggie plate.
- Refrigerator Pickled Peppers: Crisp and tangy with a little bite, these peppers brighten the plate and add a lively crunch.
Storing Leftovers
Fried okra is best served hot and fresh. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for a day or two.
Reheat by placing on a baking sheet in a 350-degree oven until warmed through. Or heat in the microwave for 30 to 60 seconds. You can also pop it in the air fryer for a minute or two.
Scaling the Recipe
This recipe, as written, serves two. However, it very easily doubles, triples…whatever.
More Old Fashioned Southern Recipes You’ll Like
- If you’re in the mood for a classic Southern side, these Slow Cooked Southern Butter Beans are tender and flavorful, making them a perfect complement to any meal.
- For a taste of traditional Southern game, the Southern Fried Quail offers a crispy, seasoned delight that’s sure to impress.
- When it comes to indulgent desserts, the Old Fashioned Southern Caramel Layer Cake stands out with its moist layers and rich caramel frosting.
- For a simple yet satisfying sweet treat, the Traditional Southern Egg Custard Pie delivers a creamy texture and nostalgic flavor that’s hard to beat.
- Chicken Jallop
- Easy Stovetop Macaroni and Cheese
- Corn Dodgers
- Old Fashioned Buttermilk Biscuits
Questions About Fried Okra
Fried okra is one of those recipes that’s just so much better to make and serve immediately. Like most fried foods, it’s not at its best when made ahead or leftover.
People often ask me what fried okra tastes like. Well, it tastes like okra. Okra that has been fried. Honestly, if I had to compare it to something more familiar, it might be popcorn. And, no it is not at all slimy. Not in the least.
Okra is an interesting plant that is native to West Africa and is believed to have come to America about 300 years ago. It’s in the same family as cotton and hibiscus and has beautiful blossoms. If you want to know more about okra, there’s a good article on Wikipedia.
When choosing okra, be sure to select pods that are bright green and about 3 inches or less in length. Those will be the most tender. Avoid the larger, more mature pods. Those will give you a tough, “woody” end product that you won’t like.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Southern Fried Okra
Ingredients
- 1 pound fresh okra pods
- salt and pepper to taste
- ⅓ cup finely ground white cornmeal
- Peanut oil
Instructions
- Wash and dry the okra pods. Remove the top and tail from each pod and slice crosswise into approximately 1/2 inch pieces.1 pound fresh okra pods
- Place in a large bowl and lightly sprinkle with salt and pepper. Add cornmeal to bowl with the sliced okra. Using your hands, toss the okra in the cornmeal until each piece is well coated.salt and pepper to taste, ⅓ cup finely ground white cornmeal
- Pour oil to a depth of about 3/4” in a heavy cast iron frying pan. Heat the oil and test for readiness by dropping a piece of the prepared okra into the pan. If the okra immediately begins to bubble the oil is ready for cooking.Peanut oil
- Cook the okra in two to three batches until golden brown and crisp on the outside. Do not crowd the pan.
- Remove to a paper towel lined plate or a wire rack to drain. Sprinkle very lightly with additional salt if desired.
Notes
- When choosing okra, select pods that are bright green and about 3 inches or less in length. Avoid the larger, more mature pods.
- I recommend peanut oil for most frying. Peanut oil has a high smoke point and won’t break down at the higher temperatures needed for frying.
- Cook the okra in two to three batches to avoid crowding the pan.
- Fried okra should be cooked and served immediately. Like most fried foods, it’s not at its best when made ahead or leftover.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on June 1, 2010. It has been updated with new photos and additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
I didn’t try this particular recipe and that’s because I’ve tried it hundreds of times as it is a true recipe of the way fried okra is supposed to be cooked. Not ruined like so many others. I commend you for your authenticity in some recipes and resisting trying to remake and already good recipe
Thank you for the awesome compliment!
My first garden in years. Your okra looks like what my Mom used to fix. I can’t wait to try it.
I sincerely hope you enjoy it, Harry.
If you’ve fried your okra too far, how can you make it moist again? Or can you?
Fried okra isn’t really moist. It’s crispy and crunchy. If you’ve overcooked it to the point of burning, you’ll need to start over with a fresh batch.
Amen! This is okra as I grew up in East Tennessee. Not the awful breaded balls that completely hide the beautiful flavor of the okra. Mom would sometimes cut a small green tomato into pieces and coat and fry with the okra. The bright, tart surprise cut the deeper flavor of the okra.
So right! I want to taste the okra, not just fried batter!
Okra was a staple in our house. My momma prepared it fried. We also had tomato, corn, and okra over rice. She would add it to black eye peas which was not my favorite because the okra were slimy. Favorite for the recipe.
I like okra any way it’s prepared! Fried is probably my favorite.
I grew up eating fried okra. Most times though my mom added sliced onion and thin sliced potatoes and rolled it all in the corn meal. This mixture and pinto beans with vine ripened tomatoes can make you gums beat your brains.
Easy to cook using Lana’s clear, concise directions. Very tasty! I followed her directions to cook it in more than one batch and that was perfect. The skillet wasn’t crowded and it was easy to see when the okra needed to be flipped and was ready. A good recipe to keep!
Thanks! I’m glad the recipe was easy to follow.
Oops, sorry folks, I just realized that I made an error in my post, It should have read “I use half cornmeal & flour” for my dusting of the okra slices. I apologize for the misprint.
I cut my okra into thinner slices, because I love it extra crunchy. I use about half cornmeal & cornmeal and salt & pepper to taste……..it seems to stick to the okra better. My husband plants a vegetable garden every spring & plants a large portion in okra, since we both love okra.I go out & pick some okra everyday because it grows so quickly. I bring it in, wash & dry it, then slice it up & bread it and spread it out on cookie sheets & freeze it, so the slices freeze individually. After about an hour in the freezer, I remove the okra, place it in pint or quart size Ziplock Bags & label the date. Then when we plan to have fried okra I can just take out the amount for two (or more people). I find the frozen okra keeps well in the freezer for up to a year without losing any flavor. I usually have enough to last all winter & into spring. If we go through our frozen supply of okra, we will break down & buy some frozen from the grocery store……..but it pales in comparison to the homemade version. The one plus of the frozen breaded okra from the store is that it the larger coated breaded slices cook better in an Air Fryer, if you don’t like to use grease.
Sounds great, Renee! Thanks for sharing your process.
I have several packages of frozen Okra and bot a clue on how to cook them. My sister said make a batter and fry them but was not able to communicate her process. Fresh okra in the northwest maybe hard to come by. Any good tips on how to cook cut frozen okra? Thank you.
You could thaw the okra and try frying it using this recipe, or stew it with tomatoes and onions for a delicious side dish.
We grill and oven roast okra(toss with oil and seasonings) and it’s almost as good as fried, less calories. Works well with frozen okra too.
I do that as well on occasion. Still prefer my fried okra, though!
Delicious!!