Southern Fried Okra
This crispy Southern Fried Okra is coated in a seasoned cornmeal mix and fried to golden perfection. Quick to prepare and bursting with flavor, it makes a fantastic snack, appetizer, or side dish with a nutritious boost of fiber and plant-based protein.
Equipment
- 1 Large Skillet (for frying)
- 1 Mixing Bowl (for egg mixture)
- 1 Resealable Bag or Shallow Dish (for coating mixture)
- 1 Baking Sheet or Plate (for dredged okra)
- 1 Slotted Spoon (for frying)
- 1 Kitchen Thermometer (to monitor oil temperature)
Ingredients
- 1 pound fresh okra pods or frozen, thawed
- 2 large eggs beaten
- 2 tablespoons milk
- 1 ½ cups yellow cornmeal
- ¾ cup all-purpose flour
- 3 teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- Vegetable oil for frying
Instructions
- Heat the Oil: Pour about 1 inch of vegetable oil into a large, heavy-bottomed skillet or cast-iron pan. Set the pan over medium-high heat and let it gradually reach the frying range of 350–375°F (175–190°C). If you have a kitchen thermometer, use it to keep the temperature steady, as this ensures the okra cooks quickly without becoming greasy. If you don’t own one, test the oil by sprinkling in a pinch of cornmeal—if it immediately sizzles and floats, the oil is ready for frying.
- Prepare the Okra: Rinse the okra pods under cold water to remove any dirt or residue, then pat them completely dry with a clean kitchen towel. Drying is an important step because excess moisture makes the coating slip off.Trim away both the stem end and the tip of each pod, then slice the pods into even ½-inch rounds. This size keeps the pieces bite-sized while still allowing the inside to remain tender once cooked.
- Make the Egg Mixture: Crack the eggs into a medium mixing bowl and beat them gently with a fork or whisk until smooth and slightly foamy. Pour in the milk and whisk again until combined. This mixture acts like glue for the cornmeal coating, ensuring that every piece of okra gets an even layer that will crisp up beautifully when fried.
- Soak the Okra: Add the sliced okra to the egg-and-milk mixture. Stir gently to coat every piece, making sure none are left dry. Let the okra rest in this mixture for a couple of minutes while you prepare the seasoned cornmeal blend. This soaking step not only helps the coating stick better but also keeps the okra moist and tender on the inside during frying.
- Mix the Seasoned Coating: In a large resealable plastic bag or shallow baking dish, combine the yellow cornmeal, all-purpose flour, salt, black pepper, smoked paprika, garlic powder, and cayenne pepper. Shake or stir well until the seasoning is evenly distributed. The combination of cornmeal and flour creates a crunchy texture, while the spices bring warmth, flavor, and just a hint of heat to the okra.
- Coat the Okra: Remove the okra pieces from the egg mixture, letting any excess drip off. Transfer them into the bag or dish with the seasoned coating. If using a bag, seal it and shake vigorously until every piece is evenly coated. If using a dish, gently toss the okra by hand or with a spoon until each piece is well dredged. Arrange the coated okra on a plate or baking sheet in a single layer to prevent clumping before frying.
- Fry Until Golden: Working in small batches, carefully lower the coated okra into the hot oil. Do not overcrowd the skillet, as this will drop the oil temperature and result in soggy okra. Fry each batch for 2–3 minutes, stirring occasionally with a slotted spoon so the pieces cook evenly and turn golden brown on all sides. When the okra is crisp and lightly browned, it’s ready to come out.
- Drain and Serve: Use a slotted spoon to lift the fried okra from the oil and place it onto a plate lined with paper towels. This helps absorb any excess oil and keeps the coating crunchy. If you’d like, sprinkle with an extra pinch of salt while the okra is still hot. Serve immediately as a snack, appetizer, or side dish—the flavor and texture are at their very best when enjoyed fresh from the pan.
Notes
- You can use either fresh or thawed frozen okra for this recipe. Fresh okra tends to be firmer, while thawed okra is softer but still delicious when fried.
- Make sure to dry the okra thoroughly after washing—excess moisture makes the coating fall off.
- Don’t skip preheating the oil. If the oil is too cool, the coating will absorb it and become greasy rather than crisp.
- Fry in small batches to avoid overcrowding, which helps each piece cook evenly and stay crunchy.
- For extra tang and flavor, substitute the eggs and milk with buttermilk.
- If you prefer a lighter version, this recipe works beautifully in an air fryer too.
