Transform humble okra into an irresistible crispy delicacy with this authentic Southern fried okra recipe. This golden, crunchy side dish showcases okra’s unique sweet, grassy flavor while eliminating any trace of sliminess through proper preparation and frying techniques. The secret lies in the three-stage coating process that creates an incredibly crispy cornmeal crust, turning this often-overlooked vegetable into the star of any meal. Whether served as an appetizer or alongside your favorite Southern comfort foods, this recipe delivers restaurant-quality results every time.
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Table of Contents
Why This Recipe Works
The magic of perfect fried okra lies in understanding the vegetable’s unique properties and working with them rather than against them. Fresh okra contains natural mucilage that creates sliminess when exposed to moisture, but proper preparation techniques eliminate this issue while preserving okra’s distinctive flavor. The triple-coating method (seasoned flour, egg wash, cornmeal) creates multiple barriers that seal in the okra’s natural juices while developing an incredibly crispy exterior. Maintaining precise oil temperature ensures quick cooking that prevents sogginess while achieving that coveted golden crunch.
What Exactly Does Okra Taste Like?
Honestly, okra is in a world of its own regarding vegetables. It has a very distinct, sweet, grassy flavor. I know you don’t hear that description often, which may put you off, but don’t let it. It is delicious in this crispy fried okra recipe.
To ease your mind a little bit, some people compare the taste of okra to green beans or even eggplant. What makes okra distinct is its slimy texture. But when it’s cooked, it becomes crunchy and delicious!
Ingredients
For the Fresh Okra:
- Fresh okra pods – Provide the sweet, grassy flavor and tender interior that defines this Southern classic
- White vinegar – Optional soaking agent that reduces natural sliminess and improves texture
Triple-Coating System:
- All-purpose flour – Forms the foundation layer that helps subsequent coatings adhere properly
- Large eggs – Create the binding wash that ensures cornmeal coating sticks during frying
- Yellow cornmeal – Delivers the signature crispy texture and golden color of authentic Southern fried okra
Seasoning Blend:
- Salt – Enhances natural okra flavor and balances the overall taste profile
- Sweet paprika – Adds mild pepper flavor and beautiful color to the coating
- Chili powder – Contributes warm, complex spice that complements okra’s sweetness
- Garlic salt – Provides savory depth and aromatic complexity to the breading
- Onion salt – Adds sweet, pungent flavor that enhances the overall seasoning profile
How to Make Fried Okra
- Wash the okra and cut the pods into 3/8 inch slices.
- Place flour, paprika, chili powder, garlic salt, and onion salt in a small bowl.
- In a large bowl, stir flour and seasonings until well blended.
- Place sliced okra into the seasoned flour mixture and stir to coat the okra with flour.
- Beat two eggs in a medium bowl.
- Place the corn meal in a shallow dish.
- Dip the okra into the flour-coated okra and the egg mixture. Stir to coat the okra with egg wash.
- Drop wet okra into cornmeal. Toss to coat the okra with cornmeal mixture. Shake off excess.
- Heat oil in a cast iron skillet (or other heavy skillet) over medium-high heat to 375 degrees Fahrenheit.
- Place the breaded okra in the hot oil in the skillet. I love to use a cast-iron skillet or a Dutch oven; they seem to keep a more uniform temperature.
- Cook for 1 to 2 minutes on one side or until golden brown.
- Flip the okra with a slotted spoon to cook until browned on all sides.
- Remove the okra from the skillet and drain it on paper towels.
- Sprinkle it with salt while it is still warm.
Pan Fried Okra
Frying okra in a pan or skillet is the best way to get it crispy. Southern-fried okra needs to be just right in terms of crispness.
How do you make fried okra not slimy?
Okra is one of those vegetables that can be a little difficult to cook and get the texture that you want or, better yet, want to avoid. When it is cooked, it can seem a little slimy.
There are two ways you can avoid this.
- Soaking the Okra – If you soak the okra pods in white vinegar for about 30 minutes before you need to cook it, it helps cut down on the slimy texture. Just be sure to pat down the okra as best you can to cut down on the vinegar taste that can be leftover from soaking it.
- Less is More – It is said that if you cut the okra less, you avoid having more mucilage released, making it slimy. The more cuts you make, the more mucilage is exposed. So, if you want, cut the okra into larger pieces; in return, the okra will be less slimy. If you happen to get some of the smaller pods you could fry those whole if you desire.
Try either of these methods to achieve the best results when making okra for any recipe.
How to Make Fried Okra Crispy
Okra can tend to be a little bit tricky to cook. Here are three tips on how to fry okra so it’s crispy:
The first tip is to use fresh okra. If you use frozen okra, it will have been exposed to more moisture, which is not what you want when frying vegetables. So, the fresher, the better!
My second tip is to extensively dry the okra before cooking! Any moisture left on the okra will allow slime to build up. Pat the okra down one or two times to ensure no water is left on the freshly washed okra.
My third tip is to make sure your oil is hot enough! If the oil you are frying the okra in is not hot enough, you will cook it for longer to ensure it is done. You may want to use a deep-fry thermometer to make sure your oil is hot enough. When you cook the okra extra long, it will absorb some of the oil into the breading, which will also cause a soggier piece of fried okra.
Recipe Variations
You may want to change the seasoning blend a bit. To change the flavor, you could add garlic powder or cayenne pepper. Cajun seasoning also works very well when added to the recipe. Both work well.
Storage & Reheating Instructions
- Freezing: Not recommended, as coating becomes soggy and okra loses texture when thawed
- Refrigerator Storage: Store completely cooled fried okra in airtight containers for up to 5 days. Avoid stacking to prevent sogginess
- Reheating Method: Air fryer preferred – 350°F for 5 minutes until crispy. Oven alternative – spread on baking sheet and reheat at 350°F for 8-10 minutes. Avoid microwave as it creates soggy results
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Crispy Southern Fried Okra Recipe
Ingredients
- 1 pound okra pods
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/8 teaspoon garlic salt
- 1/8 teaspoon onion salt
- 2 eggs beaten
- 1 1/2 cups cornmeal
- vegetable oil for frying
- 1 teaspoon salt
Instructions
- Wash okra pods and cut it into 3/8 inch slices.
- Place flour, paprika, chili powder, garlic salt and onion salt in a small bowl.
- Stir flour and seasonings until well blended.
- Drop cut okra into the seasoned flour.
- Beat two eggs in another bowl.
- Drop flour coated okra into beaten eggs. Stir to coat okra with eggs.
- Place cornmeal in another bowl.
- Drop wet okra into cornmeal. Toss to coat the okra with cornmeal. Shake off excess cornmeal.
- Heat a skillet with about ½-inch of vegetable oil over medium-high heat.
- When the oil is heated to 375 degrees, place breaded okra in the skillet.
- Cook the okra for 1 to 2 minutes on one side or until browned.
- Rotate and flip the okra to cook until browned on all sides.
- Remove the okra from skillet with a slotted spatula or spoon.
- Drain the fried okra on paper towels. Be sure to place the okra in a single layer to keep it crisp.
- Season it with salt while it is still warm.
Sounds delicious!! I am new to fried okra as I tried it on a recent trip to North Carolina. Could this be made in an air fryer versus hot oil in a skillet for a more healthier version?
I am from NC and have had okra from my Grandma’s garden until she died. Please tell folks to buy the shortest pods they can find. Long pods are tough and inedible almost. Also we use no seasonings other than salt and pepper. Fried okra is NOT slimy. Cut fresh , put it in buttermilk and then into a mix of flour and cornmeal. Double dip for thicker batter. Place in hot oil in a cast iron pan (10″)which heats evenly and retains temp. Fry in small batches. It is a simple, quick Southern favorite. The flavor is like no other and describing it does a disservice. Try it – you’ll love it.
I actually cook my okra for a few seconds in boiling water after I have sliced it. Don’t boil too long, just until it has a beautiful bright green. Then I drain the pot and dump all the okra at once in a plastic bag of corn meal. It’s very wet and the corn meal really sticks to the okra making a really crunchy coating. Fry until it’s golden brown. We like to dip the okra in a honey mustard, mayo, and horseradish sauce. It’s delish.
Excellent! Also used this recipe to batter some mushrooms and they came out fantastic, too. My only adjustment was to add some salt in the eggs because it didn’t seem to be getting through the flour mix. Will definitely make again.
Big fan of copyKat recipes. Will definitely try this recipe.
I grew up with fried okra (raw, pickled and any other way you can eat it is delish!!). I like to use cubed green tomatoes mixed in with the okra to get a tangy taste. Batter and fry them up together.
Great idea to add green tomatoes to this mix!
I too am a senior citizen. I have used the No Salt substitution since 1996 and I love it! Salt is an additive that we have to always keep up with. Swelling of the extremities and the face can result along with many other health problems including fluid around the heart. I am not a nurse, just an old great-grandmother. I have noticed that, over the years, fast food has progressively acquired more and more salt and saturated fat. I think we all need to do something about that.
I’m what most would call a senior citizen and am more aware these days of the salt content in so much food. Most of your seasonings are combined with salt. Couldn’t you get the same result by using garlic powder and onion powder instead of the combined salt seasoning? Your recipe starts and ends with salt and has these salt combined seasonings in the middle. It seems like a lot of salt to be consuming.
So, salt does things chemically to food that powdered onion and powdered garlic cannot do. Salt helps to pull water out of food and in this case to make it more crispy. You can do what you say, absolutely. I won’t taste quite the same. It is important for you to follow your personal guidelines.
I use the No Salt substitution. It works great.
LOVE fried okra – and now you have given me the courage to try making it at home!
I hope you give this one a try!
This is 100% not on my diet (well except for the raw okra) but I still wish I had a taste of it!
Doesn’t there have a to a low carb coating?
Stephanie I bet you could make pretty this with almond flour replacing the cornmeal as the coating,
Or maybe use ground pork rinds?
This is a great recipe. I’m always looking for delicious and healthy options. I think more and more healthy and delicious is a tricky balance to find. I did find some amazing options on makefood.info and this is an awesome one as well!
That’s the great thing about CSA — you get introduced to new vegetables or things you probably wouldn’t buy in the store. And what a great idea to crowdsource your recipe!
Lydia I get introduced to some things i have no idea what they are. My CSA apparently features a lot of heirloom varieties.