Golden, crispy, and kissed with a hint of Southern charm—this Fried Okra recipe brings Alabama straight to your plate with just the right crunch. I first had something like it while exploring food stalls near Bangkok’s Chao Phraya River, where vendors paired fried vegetables with spicy dips.
This version leans on cornmeal for that classic Southern crust but sneaks in a chef trick: a light dusting of rice flour for extra crunch without heaviness. It tastes surprisingly amazing with a glass of Potion Punch and a scoop of Chicken Broccoli Rice Casserole—trust me, it’s comfort food magic.
Whether you’re frying up a weekday side or serving it with bold global flavors, this okra travels well across cultures and palates. Experiment, swap in spices, and make it your own—this is one crunchy journey worth taking.
What Makes This Recipe Special?
- I first made this after a road trip through Montgomery, where a roadside diner served the crispiest okra I’d ever had—turns out, the trick was hot oil and patience.
- It’s become my go-to when I want something satisfying but not too heavy—perfect with grilled fish or even a big rice bowl.
- I’ve experimented with adding smoked paprika and cumin for a Middle Eastern twist—great with tahini sauce!
- The air fryer version was a surprise hit during a busy week—still crisp, less cleanup, and lighter on calories.
Fried Okra Recipe
Equipment
- Large skillet
- Slotted spoon
- Paper towels
- Medium mixing bowl
- Small mixing bowl
- Measuring spoons
- Measuring cups
Ingredients
- 1 egg, beaten
- 10 oz pods okra, sliced in 1/4 inch piece
- ¼ tsp salt
- ¼ tsp ground black pepper
- ½ cup vegetable oil
- 1 cup cornmeal
Instructions
- In a small bowl, soak the okra in egg for 5 to 10 minutes.
- Meanwhile, in a medium bowl, mix together cornmeal, salt, and pepper.
- Heat oil in a large skillet over medium-high heat.
- Dredge the soaked okra in the cornmeal mixture, ensuring each piece is evenly coated.
- Carefully place the coated okra into the hot oil, stirring continuously.
- When the okra begins to brown, reduce the heat to medium and continue cooking until golden and crispy.
- Once cooked, transfer the okra to a paper towel-lined plate to drain excess oil.
- Serve hot and enjoy.
Notes
- For extra crunch, use a mix of cornmeal and a tablespoon of all-purpose flour.
- Make sure the oil is hot before adding okra to prevent sogginess.
- Fresh okra works best, but thoroughly pat dry if using frozen.
- Add a pinch of cayenne or paprika for a spicy kick.
| Calories | 394kcal |
| Carbohydrates | 29g |
| Fiber | 2g |
| Fat | 29g |
| Protein | 5g |
| Cholesterol | 47g |
