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.
— This post was originally published on June 1, 2010. It has been updated with new photos and additional information.
Recipe Snapshot: Southern Fried Okra
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 35 Minutes
Servings: 2
Primary Ingredient(s): Okra, cornmeal, peanut oil
Skill Level: Easy
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
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.
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 Southern 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.
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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.
Questions About Southern 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.
More Old Fashioned Southern Recipes You’ll Like
Slow Cooked Southern Butter Beans
Southern Fried Quail
Old Fashioned Southern Caramel Layer Cake
Traditional Southern Egg Custard Pie
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
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.
I love okra. I prepare mine essentially like that with mostly cornmeal
(yellow coarse ground) and about a tablespoon of plain flour and
shake in a paper or plastic bag. I just pour into a hot skillet or
fry pan that has 2 or 3 large pats of butter and vegetable shortening
(very little). Then when I see that I need more oil to saute’ this okra
I drizzle a little bit at a time of olive oil. Stirring frequently. Cover with
lid. Brown until done and pour into bowl with no extra liquid showing. I do my yellow squash and zucchini the same way. Cuts down on calories.
Above all, fried okra is the best! But if you have it steamed, stir fried, stewed or roasted, it’ll be eaten with no problem.
I love fried okra and I am a Yankee. I have spent quite a bit of time down south and have enjoyed okra several times. I have cooked with it before but never fried it. This looks so good.
That looks divine! Don’t own a cast iron skillet, but after reading this I’m even more convinced that I simply MUST! First thing I’ll do is make some fabulous fried okra!! :)
This dish is music to my ears. Fried okra is a favorite dish of mine and one I can never get enough of. I am glad I ran across your page. Keep up the good work.
okra’s always a big battle around our house. i love it, my husband not so much but this might be a recipe to change his mind.
Memories — Remember how Daddy used to love a meal of fresh peas or butterbeans, fresh home grown tomatoes, cornbread and fried okra? I can see him now.
My tomato lady has the first of her tomatoes coming in – went, weighed, put my money in the box under her carport, and was on my way home with a whole bunch of “you can’t beat it with a stick” goodness. I love living in modern day Mayberry.
Miss P
Yes, of course, I remember. I’d love to have a plate like that right now. Add some of Mama’s baked corn and I’d be all over that.
I only eat okra if it is fried, boiled alone, boiled with peas/beans, in okra and tomatoes, in succotash, in soups, in gumbos, pickled . . . . .
Me TOO! Love okra, except with tomatoes!
I’ve never had okra but it looks delicious fried!
Megan – To me, my fried okra tastes somewhat similar to popcorn. But with a fresher, greener taste. It’s very hard to explain. I just know that I love it!
No one knows just how delicious this is!! Thanks!
Wow…please make me some! I am a sucker for okra, and fried ranks WAY up there! Yum!
Count me on the “loves okra” team. I don’t make my fried okra just like you do, but I sure would be happy to sit down at your table to eat a big helping of it.
the word fried didn’t scare me off as you know but the use of okra sure got my attention – love it anyway I can get it … I agree with the simple use of cornmeal, as in frying so many things, from green tomatoes to fish, the simplest the better…..makes me want to fry up a batch tonight
Hi Drick – This is the same way that I fry both green tomatoes and fish. Just cornmeal with some salt and pepper. Lets the fish/tomatoes/okra shine through rather than weighing it down with a heavy coat of goopy stuff :-)
The best way. The way I was raised. Especially the fish fry people use. Not nearly as good.
I’m totally with you on this wonderful recipe — okra! yah! — and am particularly taken with your use of simple corn meal for the breading. I always found batter to be too heavy also, both for okra and for bay scallops, for the reasons you mention. Many thanks for sharing your technique.
Barbara – This is the way I learned to make it from my mother and grandmothers. It’s the only way I knew until I was grown and had some battered okra at a restaurant. All I could taste was fried batter. I much prefer the lighter cornmeal crust.
I always thought that with the batter, the okra “steams” inside the batter and doesn’t get crisp. Very poor substitution for the real thing.
I may try this recipe this weekend. My husband loves fried okra.
One of my all-time favorites! I agree it’s one of the few things that make the trouble of frying worth it.
Every once in a while you just have to have something fried, you know? I try to pick a day that’s not so hot, open the windows and turn on the attic fan. That usually takes care of it.