Southern Fried Okra Recipe

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Fried Okra

No summer is complete without a few batches of homemade fried okra, dredged in flour and fried until golden. These fried nuggets with hints of green peeping through are so delicious, there’s no need to add anything to them except a light dusting of salt.

I love okra in every shape and form whether its grilled, roasted, in gumbo, or smothered with tomatoes. I recently discovered a new okra dish, Okra Parmigiana, and it has quickly become a favorite.

Fried Okra

But nothing beats straight up fried okra. It is simple and delicious and you can’t stop popping one piece after another into your mouth, hence its nickname “southern popcorn”. The fact that I hate to fry and do it only a few times a year makes fried okra feel extra special.

Fried Okra

Typically southerners fry their okra in cornmeal or a mixture of cornmeal and flour, but I like just a light coating of flour. Sometimes the flavor of the okra gets hidden beneath a heavy cornmeal coating.

I use a large cast iron skillet for frying, but any type of skillet will work, or even a Dutch oven.

Fried Okra

When selecting okra, always choose smaller pods that are uniformly green. They develop black specks when they are not fresh. Larger okra pods (more than about 3 to 4 inches in length), get a little fibrous and tough.

Using a paper bag makes the process of coating the okra quick and easy.

Okra can go from lightly browned to black and burnt very quickly, especially if you are using a cast iron skillet which really conducts heat well. You’ll have to flip them over as fast as you can. Not an easy task to do without splashing hot oil on your hands. Just keep telling yourself it’s worth it.

Fried Okra

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Fried Okra
 
Fresh summer okra, sliced and coated with flour and then fried until golden.
Recipe type: Side Dish
Serves: 6
Ingredients
  • 1 to 1½ pounds okra, caps cut off and sliced
  • 1 cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 egg
  • ¼ cup milk
  • Vegetable oil
Instructions
  1. In a pie plate or paper lunch bag, mix together flour, salt and pepper.
  2. In a small bowl, whisk together egg and milk.
  3. Working in several batches, place okra in egg mixture and coat well.
  4. Transfer to pie plate or paper bag and coat with flour.
  5. Pour about 1 inch Vegetable oil in a large cast iron skillet or Dutch oven. Heat oil until about 375 degrees.
  6. Place a single layer of okra in the oil. Cook until golden brown on bottom and use a spoon to flip over. Try to flip over a few at a time or it will take a long time to work your way through all of them and a few pieces may burn by the time you get to them.
  7. Once golden brown on both sides, use a slotted spoon to remove okra to a plate lined with paper towels. Sprinkle okra with some salt as soon as you remove it from the oil.
  8. Add more oil to the pan and fry remaining okra. Serve warm.

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26 thoughts on “Southern Fried Okra Recipe

  1. I once cooked fried okra for a supper at the church. It went over so well that I was sent home for the crumbs from where I drained it.

  2. I like to dice up a jalapeno and mix in the with the dry stuff. It gives the Okra a little bite. Try it you may like it

  3. Christin – I cut fresh okra today, and am going to fry using your recipe. Tell me this – some people say to wash the okra, let it sit for an hour or so, then cook or prepare or fry – any special “pre cooking” advice?
    What do you do to prep the okra?
    Thanks,
    Trish

    1. You definitely want it to be dry before you cook it. It will be less slimy. You can either wash it and pat it dry with paper towels or a kitchen towel or let it air dry. Sorry if I responded to your comment too late and hope you enjoy it!

  4. Oh my gosh, this okra looks SO poppable. Like dangerously addicting. In the best possible way of course. Okra has been on my must-make list this summer and now I’m thinking it just got bumped to the top! πŸ˜‰ Gorgeous photos, Christin!

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