Fried Okra Recipe

Last Updated on June 19, 2025 by Allison Lancaster

This Fried Okra recipe is the perfect summer snack! It’s a healthy, appetizing, and simple meal you can prepare for yourself and your family.

Southern summers always mean that we have wonderful warm breezes and fresh garden veggies, all waiting to be turned into something comforting and delicious. Growing up in the south, okra was a staple in our garden. Our family always had a patch of okra flourishing. They’re so bountiful, we can’t keep up with the sprouting pods! That’s how this Fried Okra came to be, our love for fresh, seasonal eating and the need to make something our entire family will enjoy. 

This Fried Okra recipe became a household favorite not just because it’s mouth-watering, but because it’s so easy and affordable to make. With a few simple pantry ingredients, and a handful of fresh okra, you’ll have a crispy, golden side dish that can be enjoyed as a snack too! This recipe is the kind that gets passed around the family and even makes its way to the dinner table year after year.

I can’t think of a better dish that brings people together than this Fried Okra recipe. It’s perfect for a quick weekday dinner or hosting a weekend get-together. The crunch, warmth, and flavor are pure Southern comfort. And trust me, once you try it, you’ll be making it again and again, just like my Bread and Butter Pickles.

Why You’ll Enjoy This Fried Okra Recipe

• Garden to Table Goodness: This recipe is a great way to use up garden-fresh okra. Whether you’re grabbing it from the grocery store or farmer’s market, it’ll taste just as great.
  
• Family Favorite: Because of how easy this is to make, this recipe has been a go-to side dish in our home for years. It’s always a hit with both adults and kids alike.
  
• Budget-Friendly: With the minimal ingredients and no fancy equipment needed, this is a frugal cook’s dream.
  
• Crispy & Irresistible: The golden coating is absolute perfection! There’s no sliminess either, it’s just a crunchy exterior giving way to a tender, flavorful interior.
  
• Versatile: You can enjoy this in different ways: a snack, appetizer, or side dish. It pairs beautifully with fried chicken, grilled meats, or even just on its own with your favorite dipping sauce.

How to Choose the Best Okra

Wherever you’re getting your okra for this recipe, whether it’s harvested straight from your garden, or shopping at your local farmer’s market or grocery store, go for smaller okra pods. Ideally, you should pick the ones that are less than 3 inches long. These tend to be more tender and flavorful.

Larger pods may look better and impressive, but they often become tough and fibrous (or “woody”). This make them harder to chew; they’re not as enjoyable when fried or used in soups. If you end up with longer pods though, don’t toss them; they’re great for freezing or blending into smoothies where their texture isn’t important.

Things to Consider When Buying Okra

If you’ve never cooked fresh, don’t be surprised by its slimy texture; that’s totally normal. The good news is that once it’s coated and fried, the sliminess disappears completely.

When you’re about to fry the okra, make sure to cook it in small batches. This helps maintain an even oil temperature and prevents the pieces from sticking together in a big clump.

Keep an eye on your heat as you go, especially as the okra starts to brown. You might have to lower the temperature slightly toward the end to keep everything crisp without overcooking. Your attention goes a long way to getting that perfect crunch every time!

Ingredients to Make Fried Okra

• Fresh okra: with pods under 3 inches long are best for this recipe because of its texture and flavor. Okra is rich in fiber, vitamin C, and vitamin K.
• Salt and pepper: are the foundational seasonings enhance the flavor of the okra, but these won’t overpower it.
• Cayenne pepper: is an optional ingredient you can add for a subtle kick. This adds warmth and depth without being too spicy.
• Onion powder: will add a gentle savory note that boosts the coating’s flavor profile. This is also an optional ingredient.
• All-purpose flour: is what makes the dry base layer that will adhere well to the okra, resulting to that satisfying, crispy bite.
• Cornmeal: gives this Fried Okra recipe that signature Southern crunch and texture. This is the key to achieving that golden, crisp coating.
• Baking powder: balances out the coating with a light, airy finish. This makes sure your fried okra doesn’t feel too heavy or dense.

How to Make Fried Okra

1. Wash the okra pods in cool water in a colander, and trim off both ends.
2. Cut the Okra into half-inch to one-inch pieces, and place in a large bowl. Sprinkle with salt and pepper, and toss with your hands.
3. In a medium bowl, mix the flour, cornmeal, and baking powder, until blended into the cornmeal mixture.
4. Sprinkle the Okra with the flour mixture, and toss until well coated. (Okra should be completely coated, if it isn’t, add a little more flour and cornmeal). Place the Okra on a parchment-lined cookie sheet in a single layer, and freeze for about 1 hour.
5. In a large fryer or a large roaster, fill the fryer to the suggested line, or, fill the roaster about 1/2 way full with vegetable oil.
6. Heat oil, on medium-high heat until hot, about 375 degrees.
7. Remove the Okra from the freezer, place one piece of Okra in a frying tool, or a large slotted spoon, and lower it into the hot oil. When the Okra floats and sizzles in the hot oil, the oil is ready.
8. Lower the Okra into the hot oil with a frying tool, or a large slotted spoon, a few pieces at a time, until you have the fryer or roaster not quite full – you want the Okra to have enough room to fry without being crowded in the fryer. Don’t overload your fryer or roaster.
9. Fry the Okra until it’s golden brown, and remove to paper towels to drain. (Frying times will vary depending on what you’re frying the Okra in, (Fryer – Roaster, cast iron skillet, etc) so just watch the color of the Okra, and when it is a golden color, remove it from the hot oil).
10. Cool a little on paper towels over a baking sheet, and serve. Enjoy a crispy bite of the best fried okra recipe you just made!

How to Serve Fried Okra

Fried Okra is an excellent side dish to classics like fried chicken, BBQ Ribs, or even meatloaf. It’s also a delicious snack or appetizer, just pair it with dipping sauces like spicy ranch, remoulade, or honey mustard. If you feel like going all out, serve this alongside mac and cheese, cornbread, and sweet tea for the ultimate Southern comfort meal.

How to Store Leftover Okra

Although this Fried Okra is best served fresh (trust me, it rarely lasts long!) leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply pop them in an air fryer or oven at 375°F for a few minutes. This restores the outer layer’s crispy texture. I’d advise you against microwaving these, as it can make them soggy.

Frequently Asked Questions (FAQ’s)

This Fried Okra recipe is an absolute must-try. This Southern classic is simple, satisfying, and so easy to make. Grab some fresh okra, fire up the fryer, and treat your tastebuds to this special dish. Let me know how you go in the comments. Happy cooking!

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Fried Okra Recipe (Fresh or Frozen Okra)

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

This Fried Okra recipe is the perfect summer snack! It’s a healthy, appetizing, and simple meal you can prepare for yourself and your family. 

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Ingredients

• 2–3 pounds of fresh okra
• 1 tsp salt and pepper
• ½ tsp cayenne pepper (optional)
• ½ tsp onion powder (optional)
• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 tbsp baking powder

Instructions

1. Wash the okra in cool water in a colander, and trim off both ends.
2. Cut the Okra in half inch to one inch pieces, and place in a large bowl. Sprinkle with the salt, and toss with hands.
3. In another bowl, mix the flour, cornmeal and baking powder, until blended.
4. Sprinkle the Okra with the flour/cornmeal mixture, and toss until well coated. (Okra should be completely coated, if it isn't, add a little more flour and cornmeal).
5. Place the Okra on a parchment lined cookie sheet in a single layer, and freeze for about 1 hour.
6. In a large fryer, or a large roaster, fill the fryer to the suggested line, or, fill the roaster about 1/2 way full with cooking oil. Heat oil, until hot, about 375 degrees.
7. Remove the Okra from the freezer, and place one piece of Okra in a frying tool, or a large slotted spoon, and lower it into the hot oil.
8. When the Okra floats, and sizzles in the hot oil, the oil is ready. Lower the Okra into the hot oil with a frying tool, or a large slotted spoon, a few pieces at a time, until you have the fryer or roaster not quite full.
9. Don't overload your fryer, or roaster. Fry the Okra until it's golden brown, and remove to paper towels to drain. (Frying times will vary depending on what you're frying the Okra in, (Fryer - Roaster, etc) so just watch the color of the Okra, and when it is a golden color, remove from the hot oil).
10. Cool a little on paper towels, and serve. Enjoy!

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 401Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 414mgCarbohydrates: 83gFiber: 34gSugar: 31gProtein: 27g