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Square side shot of a bowl of crispy southern fried okra.
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5 from 3 votes

Southern Fried Okra

Dredged in cornmeal and fried on the stovetop until golden brown, this crispy fried okra is a Southern classic!
Course Side, Side Dish
Cuisine Southern
Keyword crispy fried okra, fried okra, fried okra recipe, okra recipe, southern fried okra
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 206kcal
Author Blair Lonergan



  • Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces. Place cut okra in a large bowl.
    Cut fresh okra in a stainless steel bowl
  • Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes.
    Soaking okra in milk
  • In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.
    Cornmeal coating for fried okra with a whisk
  • Drain milk from the bowl of okra. Place small batches of okra into the cornmeal mixture, tossing to coat.
    Small pieces of okra dredged in cornmeal
  • 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.
    Process shot of frying okra in a Dutch oven
  • 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.
    Fried okra on paper towels


  • Make sure that you use self-rising cornmeal mix and self-rising flour (not regular cornmeal or regular flour). The leavening in the self-rising flour and self-rising cornmeal helps the coating “puff up” when it’s fried, giving the okra that crispy, light-as-air texture.
  • 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.
  • Season the fried okra with salt and pepper, to taste, while the okra is still warm! This is when the extra seasoning will adhere best to the vegetables and breading.
  • It's practically impossible to calculate the exact nutrition information for this recipe, since the nutrition facts will vary greatly depending on how much oil your okra absorbs and how much breading actually sticks to each bite of okra. The nutrition facts provided are just an estimate.


    Serving: 1/4 of the recipe | Calories: 206kcal | Carbohydrates: 39g | Protein: 6g | Fat: 3g | Cholesterol: 1mg | Sodium: 888mg | Potassium: 487mg | Fiber: 7g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 26.1mg | Calcium: 110mg | Iron: 1.9mg