Fried okra is a fantastic way to prepare this much-maligned vegetable. It has a reputation for being slimy, which some find off-putting. However, everything changes when you coat okra in cornmeal and cook it quickly in hot oil. It becomes delightfully crunchy, and the slime factor is negligible. It’s one of those southern comfort food recipes that can convert even the staunchest okra hater. Serve it as a snack or appetizer with a dipping sauce, and you’ll find out why some people call fried okra “popcorn:” It’s hard to stop once you indulge in these bite-sized treats!
Fried Okra Ingredients
- Okra: Fresh okra is best for this fried okra recipe. It has a crisp texture that holds up well to frying. That said, frozen okra works in a pinch. Thaw it completely, and pat it dry with a towel to remove excess moisture.
- Buttermilk: Buttermilk contributes a lovely tang, and it also helps the cornmeal mixture stick to the okra. If you don’t have buttermilk, use a buttermilk substitute.
- All-purpose flour and cornmeal: These two flours combine with spices to create a light and flavorful breading for the okra. The flour keeps the coating thin and light, and the cornmeal brings a crunchy texture. To make this a gluten-free fried okra recipe, you can use 100% cornmeal.
- Oil: The best oil for frying okra has a high smoke point (the temperature at which the oil begins to break down and start smoking). Avocado oil, peanut oil and canola oil are all good options.
Directions
Step 1: Bread the okera
Pat the sliced okra dry with paper towels. Place the buttermilk in a shallow bowl. In another shallow bowl, combine the all-purpose flour, cornmeal, salt, seasoning blend and pepper.
Dip the okra in the buttermilk. Then, roll it in the cornmeal mixture.
Editor’s Tip: Place the cornmeal mixture in a large resealable bag for easy clean-up. Working with a few okra at a time, dip the okra in the buttermilk. Then, add them to the bag. Seal, and shake the bag to help the mixture stick.
Step 2: Fry the okra
In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°F. Fry the breaded okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side, or until golden brown. Drain the fried okra on paper towels. Season with additional salt and pepper, if desired.
Editor’s Tip: A spider strainer or slotted spoon are helpful tools for deep-frying. They allow excess oil to drip back into the pot. We also recommend measuring the oil temperature with a thermometer (one of the keys to deep-frying at home with confidence). Too hot, and the okra can burn (but too cold, and it will become greasy and slimy). Let the oil come back up to temperature between batches.
Fried Okra Variations
- Make it spicy: Add cayenne pepper to the cornmeal mixture to make spicy fried okra.
- Change the seasoning: Swap in blackened seasoning or a Cajun spice mix instead of the garlic herb seasoning blend.
- Use lard or tallow: Make this fried okra recipe with lard (pork fat) or tallow (beef fat) instead of cooking oil. It will elevate the flavor of the okra. However, it also means the dish will no longer be vegetarian.
- Make a tempura batter: If you prefer a thicker breading, skip the flour and cornstarch mixture. Instead, use a tempura batter—like the one from this shrimp tempura recipe.
How to Store Fried Okra
Like most deep-fryer recipes, fried okra really does taste best fresh out of the fryer. If you do have leftovers, store them in an airtight container in the refrigerator for two to three days. We like to reheat them like fries: in an air fryer. Reheat in a single layer in an air fryer preheated at 350°. Cook until heated through and lightly crisp.
Can you freeze fried okra?
Yes, you can freeze fried okra before cooking it, but we only recommend this method for fresh okra. Thawed frozen okra does not refreeze well. Bread the okra as directed. Freeze it in a single layer on a parchment-lined baking sheet. Once fully frozen, transfer the okra to a freezer-safe storage container. Cook from frozen, increasing the frying time as needed.
Fried Okra Tips
What do you serve fried okra with?
Our favorite way to serve fried okra is as a snack or appetizer with a dipping sauce like remoulade, ranch or homemade aioli. You can also pair it with other southern favorites, such as chicken creole, collard greens and buttery cornbread.
Is it better to use fresh or frozen okra when making fried okra?
Use fresh okra in this fried okra recipe for the best texture and flavor. Frozen okra has a softer texture, which is excellent for soups and stewed okra but not for deep-frying. If you must use frozen, thaw the okra first. Then, thoroughly drain and pat dry.
How can you prevent okra from being slimy?
Okra releases mucilage when sliced, making the vegetable slimy—and there’s no way around that. But fried okra shouldn’t be slimy after cooking it. Cooking okra quickly over high heat (like in a deep-fryer) reduces its slimy texture. It also helps to slice the okra into bigger chunks when preparing okra. Fewer cuts mean less slime, so avoid thin slices.
Should you wash okra before frying?
Yes, like most vegetables, you should wash okra before using it. Cold, running water is usually enough to release any caked-on dirt, but you can use a homemade fruit and vegetable wash if it’s particularly dirty. Make sure to dry okra thoroughly, as excess moisture can make it slimy.
How can you make sure your fried okra is crispy?
For the crispiest version of fried okra, pat the okra dry before frying. With any fried food, it’s also essential to use the correct oil temperature—and that it has enough time to get back to temperature between batches. In this case, the frying oil should be 375°.
