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The vegetable side dish of the summer! Dredged in cornmeal and fried on the stovetop until golden brown, this crispy Fried Okra recipe is an easy and delicious way to enjoy fresh produce this season!
If you’ve never tasted fried okra, then you’re seriously missing out! This classic Southern treat is the best way to enjoy seasonal veggies, and your kids are bound to agree.
With just a touch of Cajun seasoning, the mild green vegetable tastes a bit like eggplant. And forget about any rumored “slimy” texture — you won’t find any of that here!
Is fried okra good for you?
Okra is a podded green vegetable that came to America from Africa during the slave trade. While frying vegetables is not the optimal way to prepare them for health, the okra in this dish does offer a variety of nutritional benefits.
It is rich in soluble fiber, which promotes healthy cholesterol levels, and insoluble fiber, which promotes a healthy digestive tract. Okra is also high in folic acid and vitamin B-6, vitamin A, vitamin C, potassium, magnesium and iron. One half-cup of okra contains 25 calories, 2 g of fiber and 1.52 g of protein (source).
How to Make Fried Okra:
First, cut the tips and stems off of the okra and slice the okra into 1/2-inch long pieces.
Pour milk over the okra and let stand for about 10 minutes. There’s no egg necessary for this recipe!
In a separate bowl, whisk together self-rising cornmeal, self-rising flour, salt, pepper and Creole seasoning.
Drain milk from the bowl of okra, and then place small batches of the okra into the cornmeal mixture, tossing to coat.
Working in small batches so that you don’t overcrowd the pan, fry the breaded okra in hot oil until golden brown (about 3-5 minutes).
Use a slotted spoon to remove the okra from the oil. Place the okra on paper towels to drain, and season with salt and pepper, to taste.
What goes with fried okra?
This crispy vegetable side dish pairs nicely with just about any Southern meat. Try serving it alongside:
- Grilled Burgers
- Brisket
- Beef Barbecue
- Sheet Pan New Orleans Barbecue Shrimp
- One Pot Southern Pork Chop Dinner
- Southern Baked Chicken Parmesan
- Slow Cooker Pulled Pork with Alabama White Barbecue Sauce
Dipping Sauce
Kids love to dip the okra in ketchup, but it’s also great with a rémoulade sauce or a creamy lemon-herb sauce (like the one in this post).
How to Reheat Fried Okra:
The leftover okra holds up surprisingly well in the refrigerator! To reheat the okra, place it on a baking sheet and place it in a 350-degree F oven for about 8-10 minutes (or until crispy and warm again).
Cook’s Tips and Recipe Variations:
- To avoid any “slimy” texture, cut the okra just before you’re ready to soak and dredge it. Don’t let it sit out for too long. The quick cooking method (frying) also helps to prevent any gooey feel.
- If you want to prepare this recipe using frozen okra, simply thaw the okra before soaking and breading.
- The cornmeal dredge is a classic coating for okra; however, you could probably create a tasty fried okra with bread crumbs, too. Let me know if you give it a try!
- Season the fried okra with salt and pepper, to taste, while the okra is still warm!
- Cooking just for two? Cut all of the ingredients in half. The cooking instructions remain the same!
More easy recipes that take advantage of summer vegetables:
- Summer Vegetable Soup {Instant Pot + Slow Cooker + Stovetop}
- Healthy and Easy Summer Corn Salad
- Dump-and-Bake Summer Pasta with Zucchini, Corn and Chicken
- Quick and Easy Vegetable Lasagna
Fried Okra
Ingredients
- 1 lb. fresh okra
- 2 cups milk
- 2 ½ cups self-rising cornmeal
- 2 tablespoons self-rising flour
- 1 tablespoon salt
- ½ teaspoon pepper
- ½ teaspoon Creole or Cajun seasoning
- Vegetable oil, for frying
Instructions
- Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces. Place cut okra in a large bowl.
- Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes.
- In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.
- Drain milk from the bowl of okra. Place small batches of okra into the cornmeal mixture, tossing to coat.
- Pour oil into a large cast iron skillet or Dutch oven to about 1 inch deep. Heat oil over medium-high heat. Place breaded okra into the hot oil, working in small batches so that you don’t overcrowd the pan. Fry the okra until golden brown, about 3-5 minutes.
- Use a slotted spoon to remove okra from the oil; place on paper towels to drain. Season with additional salt and pepper, to taste, while the okra is still warm.
Notes
- To avoid any “slimy” texture, cut the okra just before you’re ready to soak and dredge it. Don’t let it sit out for too long. The quick cooking method (frying) also helps to prevent any gooey feel.
- If you want to prepare this recipe using frozen okra, simply thaw the okra before soaking and breading.
- The cornmeal dredge is a classic coating for okra; however, you could probably create a tasty fried okra with bread crumbs, too. Let me know if you give it a try!
- Season the fried okra with salt and pepper, to taste, while the okra is still warm!
- Cooking just for two? Cut all of the ingredients in half. The cooking instructions remain the same!
This is the way my mom always made delicious crispy fried okra. We only use maybe half an inch of oil. Be sure not to crowd the skillet. We also finely chop sweet onion and tomatoes and serve the hot okra on top. So good!!
So good, right?! I love the idea of serving the hot okra over sweet onion and tomatoes. YUM! 🙂