Fried Okra Recipe
Fried okra is a crispy Southern classic made with fresh okra, creamy buttermilk, and a seasoned cornmeal coating that’s fried to golden, irresistible perfection.
This crave-worthy side dish is crunchy on the outside, tender on the inside, and perfect for summer cookouts or anytime you’re craving Southern comfort.
The Star Players Behind Fried Okra’s Irresistible Crunch
- Fresh okra pods – The backbone of the dish; tender and grassy with just the right bite when fried.
- Buttermilk – Adds tang and helps the cornmeal mixture cling to each slice for a thick, crunchy crust.
- All-purpose flour – Balances the cornmeal, giving the coating structure and crispness.
- Cornmeal – Brings the signature Southern crunch and subtle sweetness.
- Salt, pepper, smoked paprika, garlic powder – Elevate the flavor with a smoky, savory punch that enhances the okra without overpowering it.
- Vegetable oil – Essential for frying; choose one with a high smoke point for golden results.
How to Make Fried Okra in Just a Few Steps
Start by trimming and slicing your fresh okra into bite-sized rounds. Toss the slices in tangy buttermilk until fully coated.
Next, stir together your dry ingredients—flour, cornmeal, and spices—then dredge each buttermilk-soaked piece in the mix. Make sure they’re generously coated.
Heat oil to 375°F and fry the okra in batches, around 10 pieces at a time, until golden brown and crispy. Stir gently during frying to prevent sticking.
Drain on paper towels, sprinkle with chopped parsley if desired, and serve hot for that perfect crunch.
Crispy Secrets & Savory Swaps
For the crispiest fried okra, always use fresh pods—not frozen. Fresh okra holds its shape beautifully during frying and delivers a tender inside with a crisp outer shell.
Maintaining oil temperature is key: too hot and the coating burns; too cold and the okra turns greasy. A thermometer is your best friend here.
You can spice things up by adding a pinch of cayenne to the flour mix or a splash of hot sauce to the buttermilk. Want it extra crunchy? Use coarse cornmeal or double dredge the slices before frying.
Keeping It Fresh: Storing & Reheating Fried Okra
Fried okra is best enjoyed fresh, but if you’ve got leftovers, store them in an airtight container in the fridge for up to two days.
To reheat, skip the microwave—use an oven or air fryer at 375°F for about 5–8 minutes until re-crisped. Freezing is not ideal, as the coating tends to lose its crunch and turn soggy once thawed.
Fried Okra Recipe
Ingredients
- 1/4 teaspoon garlic powder
- 1 pound fresh okra pods
- 1 1/2 cups buttermilk
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 2 tablespoons chopped parsley optional
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 3 teaspoons salt
- Vegetable oil for frying
Instructions
- Pour approximately three inches of vegetable oil into a deep pot and heat it to 375°F.
- Trim the stem ends off the okra pods, then slice each pod into rounds approximately 3/4 inch thick.
- Transfer the sliced okra to a bowl and add the buttermilk, ensuring all pieces are evenly coated.
- In a separate mixing bowl, combine the flour, cornmeal, salt, smoked paprika, garlic powder, and pepper; mix thoroughly to distribute the seasonings.
- Individually dredge each buttermilk-coated okra slice in the flour mixture, pressing lightly to adhere the coating uniformly. Continue this process until all slices are prepared.
- Working in batches of about 10 pieces, fry the coated okra slices in the hot oil for approximately 3 minutes or until they develop a deep golden-brown color.
- As they fry, gently stir the okra to promote even cooking and prevent clumping.
- Use a slotted spoon to remove the fried okra from the oil and transfer to a paper towel-lined plate to drain.
- Optionally, garnish with chopped parsley before serving.
Notes
A frying thermometer is essential to maintain the proper oil temperature—too hot may scorch the coating, while too cool results in greasy okra.
Fresh okra is strongly preferred, as thawed frozen okra tends to become overly soft and unsuitable for frying.
