This Southern fried okra recipe is made with fresh okra coated in buttermilk and seasoned cornmeal breading and deep-fried until crispy and golden brown. Fried okra is a classic Southern side dish that I look forward to every summer and it's super easy to make!
I grew up eating fried okra all throughout the summer in Mississippi and it's still one of my favorite side dishes. You will find it hard to stop popping one after another into your mouth - consider yourself warned!
Fried okra has even earned the name "southern popcorn" because it's so irresistible. I like to stock up on fresh okra from the farmer's market during the summer and keep some frozen so that I can enjoy fried okra whenever the craving strikes!
For more irresistible Southern side dishes, check out our Southern Candied Yams and Southern Fried Green Tomatoes next!
Table of Contents
Ingredients You Need To Make This Recipe
- Fresh okra pods. I suggest using fresh okra if you can but if you cannot access fresh okra, frozen works great as well. Rinse and pat your okra dry with paper towels.
- Egg. To coat the okra so that the cornmeal breading sticks.
- Buttermilk. Combined with the egg to coat the okra.
- Hot sauce. Added to the buttermilk mixture for a touch of heat and extra flavor.
- Cornmeal. To create the breading for the okra.
- All-purpose flour. Combined with the cornmeal for the breading.
- Salt, smoked paprika, black pepper, garlic powder, onion powder, and cayenne pepper. To season the cornmeal breading and add plenty of flavor.
How To Make This Recipe
- Prepare the okra for frying by slicing them into about ¾ inch pieces. Discard the stems and skinny tips.
- Heat 3 inches of oil in a 5 to 6-quart Dutch oven over medium-high heat until it reaches 375°F. Once the oil reaches 375°F, lower the heat to medium to maintain the oil temperature.
- Meanwhile, whisk together the egg, buttermilk, and hot sauce in a medium mixing bowl. Whisk together the cornmeal, flour, and seasonings in a separate medium mixing bowl.
- Working in small batches, coat the okra in the buttermilk mixture and use a slotted spoon to scoop up the okra and allow the excess buttermilk to drain. Transfer the okra to the cornmeal mixture and use your hands to completely coat the okra in the breading.
- Shake off excess breading and carefully drop the okra into the hot oil with a large spoon. Fry the okra for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the okra to a paper towel-lined plate.
- Repeat this process with the remainder of the okra until all the okra has been fried. Serve fried okra immediately with ketchup or remoulade for dipping!
What Does Fried Okra Taste Like?
Okra has a sweet, almost grassy flavor that is pretty mild. When breaded and fried, the mild and sweet flavor pairs beautifully with the flavorful breading.
The flavor of fried okra can vary depending on the type of breading and spices used. Southern fried okra is prepared with a cornmeal breading, which gives it a delicious gritty texture that fries up extra crispy!
More FAQs
Cooking okra over high heat for a short period of time significantly reduces its sliminess. Deep-fried okra are cooked in very hot oil for just a couple of minutes, almost eliminating any slimy texture!
Okra on its own is considered a superfood and is high in fiber and packed with vitamins and minerals. Deep-frying okra does add a good amount of saturated fat and carbs, but not enough to wreck your diet or health if eaten in moderation.
Yes. Okra needs to be rinsed really well to get rid of any dirt and chemicals that may be on the skin.
Make-Ahead and Storing Instructions
You can slice your okra ahead of time to cut down on prep time, or you can even go ahead and bread them and store them in the refrigerator overnight.
Leftover fried okra can be stored in an airtight container in the refrigerator for up to 3 days. However, fried okra tastes best when served fresh and I wouldn't recommend reheating it.
If you must reheat fried okra, do so in an air fryer or toaster oven so that it crisps back up.
What To Serve With Fried Okra
Fried okra is served as a side dish, appetizer, or snack in the South and pairs well with so many other dishes. Try serving southern fried okra with some of these suggestions:
Entrees:
Bread:
- Southern Buttermilk Biscuits
- Jalapeno Cheddar Biscuits
- Buttermilk Cornbread Muffins
- Sweet Potato Cornbread
- Classic Southern Buttermilk Cornbread
- Jalapeno Cheddar Cornbread with Spicy Honey Butter
Sides:
Southern fried okra also tastes phenomenal when paired with a tasty dipping sauce! Serve fried okra with our Mississippi Comeback Sauce, Creamy Cajun Dipping Sauce, or New Orleans Remoulade Sauce!
Recommended Tools For This Recipe
More Southern Recipes You Will Love!
- Old Fashioned Southern Tea Cakes
- New Orleans King Cake
- Cajun Jambalaya Pasta
- Homemade Biscuits and Sausage Gravy
- Best Ever Bread Pudding
- New Orleans Beignets
- Creamy Southern Cheese Grits
📖 Recipe
Southern Fried Okra
Ingredients
- 1 pound fresh okra - rinsed and patted dry with paper towels
- ¼ cup buttermilk - whole or lowfat
- 1 large egg
- 1 teaspoon hot sauce - such as Louisiana or Frank's RedHot
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper - optional
Instructions
- Prepare the okra for frying by slicing them into about ¾ inch pieces. Discard the stems and skinny tips.
- Heat 3 inches of oil in a 5 to 6-quart Dutch oven over medium-high heat until it reaches 375°F. Once the oil reaches 375°F, lower the heat to medium to maintain the oil temperature.
- Meanwhile, whisk together the egg, buttermilk, and hot sauce in a medium mixing bowl. Whisk together the cornmeal, flour, and seasonings in a separate medium mixing bowl.
- Working in small batches, coat the okra in the buttermilk mixture and use a slotted spoon to scoop up the okra and allow the excess buttermilk to drain. Transfer the okra to the cornmeal mixture and use your hands to completely coat the okra in the breading.
- Shake off excess breading and carefully drop the okra into the hot oil with a large spoon. Fry the okra for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the okra to a paper towel-lined plate.
- Repeat this process with the remainder of the okra until all the okra has been fried. Serve fried okra immediately with ketchup or remoulade for dipping!
Notes
- You can also use frozen okra if you do not have fresh okra. If buying pre-cut okra, about 12 ounces should be perfect.
- Leftover fried okra can be stored in an airtight container in the refrigerator for up to 3 days. However, fried okra tastes best when served fresh and I wouldn't recommend reheating it.
- If you must reheat fried okra, do so in an air fryer or toaster oven so that it crisps back up.
Britney
This recipe came out so perfectly! The breading was super crispy and the seasonings really enhanced the taste of the okra. Will definitely be making this again!
Ashley Boyd
I’m so happy you enjoyed the fried okra! Thank you for trying the recipe.