This Southern Fried Okra Recipe is made with fresh okra coated in buttermilk and dredged in a flavorful mixture of flour, cornmeal, and seasonings. Deep-fried until crispy and golden brown, enjoy this delicious Southern recipe as an appetizer or side dish.
Perfectly golden and bite-sized, few things are better than southern fried okra. A delicious summer appetizer or snack, this quintessential Southern comfort food has a crispy crust and tender inside with no slime in sight!
Table of Contents
Why is Okra Slimy?
Okra, also known as “ladies’ fingers” or “gumbo,” is derived from the flowering plant Hibiscus esculentus and is known for its edible, star-shaped, green seed pods. For culinary purposes, the pods are harvested while they are young and tender. Okra releases a thick, viscous juice (honestly, it reminds me of aloe) when it’s cut, which is one of its signature characteristics. This natural “slime” is what makes it such a great thickener for soups and stews, like I use in my gumbo recipe. For the purposes of this recipe, slice it just before cooking.
Fresh or Frozen Okra – Does it Really Matter?
Both fresh and frozen okra can work, but I prefer using fresh okra since it tends to have a firmer texture and slightly more flavor, especially when it’s in season. Unfortunately, fresh okra is hard to come by here on the West Coast, so frozen okra is my fall back when fresh isn’t available. If you’re using frozen okra, make sure it’s fully thawed and patted dry before breading and frying. Excess moisture can prevent the coating from getting that signature crispy crunch.
Buying Tips
When selecting fresh okra for frying, look for small to medium-sized pods that are bright green, firm, and free from blemishes or dark spots. Smaller pods (about 2–4 inches long) tend to be more tender and less fibrous, which makes them perfect for frying. Give them a gentle squeeze, fresh okra should feel crisp– not soft or rubbery.
Cooking Tips
- Choose fresh, tender okra: Use small to medium-sized pods that are firm and bright green for the best flavor and texture.
- Rinse and dry thoroughly: Wash the okra under cold water and pat completely dry. Any leftover moisture can cause oil splatter and prevent the coating from sticking.
- Heat the oil to the right temperature: Maintain the oil between 350°F to 375°F (175°C to 190°C). Use a deep-fry thermometer to monitor. Oil that’s too cool will lead to greasy okra, while oil that’s too hot can burn the outside before the inside is cooked. Check out more deep-frying tips in my post, Deep Frying 101: How to Successfully Deep Fry Anything.
- Fry in batches: Avoid overcrowding the pan, as this can drop the oil temperature and result in soggy, unevenly cooked okra.
- Stir while frying: Gently stir occasionally to ensure even cooking and to keep the pieces from clumping together.
- Use a spider strainer: Shake off any excess coating before frying, and use the spider strainer to lift the okra from the oil once golden and crisp.
RECIPE CARD
Fried Okra Recipe
Ingredients
- Vegetable oil for frying
- 1 ½ pounds fresh okra - stem trimmed and cut into 1-inch pieces
- 1 ½ cup all-purpose flour - divided
- 1 cup yellow cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon Ground black pepper
- ½ teaspoon paprika
- 1 cup buttermilk
- 1 large egg
- 2 tablespoon hot sauce
For the Dipping Sauce (optional)
- 1 cup mayonnaise
- 1 tablespoon ketchup
- 1 tablespoon vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon Ground black pepper
Instructions
- Prepare the okra: Rinse the okra pods under cold water to remove any dirt or residue, then dry thoroughly with a kitchen towel or paper towel. Trim the stems and slice the remaining pods into 1-inch pieces.
- Heat the frying oil: Add enough oil to a large 12-inch deep skillet or Dutch oven to cover the bottom by at least 2-3 inches. Heat the oil over medium heat until it reaches 360℉. You can test if the oil is ready by dropping a single water droplet into the oil. If it’s ready, the water will sizzle and pop (always use this method cautiously as it can splatter and cause burns). The most accurate method is to check the temperature with a deep-fry thermometer.
- Place a large cooling rack over a large baking sheet and set it aside for later.
- Coat the okra: Add the okra to a large bowl with one cup of all-purpose flour. Transfer the flour-coated okra to a fine-mesh strainer and gently shake/tap to remove any excess flour. Discard any excess flour.
- Combine the cornmeal mixture: Add the remaining half cup of flour, cornmeal, garlic powder, onion powder, salt, black pepper, and paprika to a large bowl. Whisk until combined. Set aside.
- Combine the buttermilk mixture: In a separate bowl, whisk together the buttermilk, egg, and hot sauce.
- Coat the okra in the buttermilk mixture: Add half of the okra to the buttermilk mixture, coating it completely.
- Use a spoon to transfer the okra to a spider strainer or fine mesh strainer to drain excess buttermilk.
- Dredge in cornmeal mixture: Place the okra in the cornmeal mixture and toss to coat.
- Use a spoon to transfer the okra to a spider strainer or fine mesh strainer to shake off the excess coating.
- Fry: Carefully add the breaded okra to the oil and fry for 8-10 minutes, turning them a few times so they cook evenly. (The okra should be golden but not too dark as they will continue to darken as they cool.) Strain from the oil and set aside on the prepared cooling rack or a paper-towel-lined plate.
- Allow the oil to heat back to temperature again before repeating the coating and frying process with the remaining half of the okra. Let the okra cool for 5 minutes before serving.
For the Dipping Sauce (optional)
- Mix all of the sauce ingredients together in a medium bowl and refrigerate until ready to serve.
Jessica’s Notes
- Storage: Keep leftovers stored in an airtight container lined with paper towels for up to 3 days. Freezing is not recommended. Reheat in a preheated 400°F (200°C) oven or 375°F (190°C) air fryer until crisp and reheated (about 10 minutes in the oven and 5 minutes in the air fryer).
- Variations: Feel free to add a little Cajun flair by adding your favorite store-bought or homemade Cajun seasoning to the cornflour mixture, or add some heat with a teaspoon of cayenne pepper.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Serving Ideas
Fried okra pairs well with a variety of Southern dishes. I especially like to serve it with meat-focused mains like crispy buttermilk fried chicken, barbecue ribs, or pulled pork.
For sides, you can’t go wrong with sweet cornbread or hush puppies. Their soft, buttery texture is a welcome contrast to the crispiness of the okra. Veggie filled green gumbo is another great match, or, serve it with Southern collard greens to add an earthy, balanced bite to the plate.
Don’t forget the dipping sauces! The recipe card includes a recipe for a tangy-sweet mayo dipping sauce, but you could also try it with my Cajun remoulade sauce, ranch dressing, spicy mayo, or a simple garlic aioli. These creamy, zesty dips bring out the okra’s flavor and keep each bite extra satisfying.
Storage and Reheating Tips
Storage: Cool leftovers to room temperature before transferring to a paper-towel-lined airtight container in a single layer. Place in the refrigerator for up to 2-3 days.
Reheating: For best results, reheat leftovers in the oven or an air fryer—using the microwave results in soggy leftovers. Preheat your oven to 400°F (200°C) or your air fryer to 375°F (190°C). Spread the okra in a single layer on a baking sheet or in the air fryer basket and reheat for 5-10 minutes or until heated through and crispy (the air fryer will cook faster).
Freezing: Freezing leftover fried okra is not recommended, as it will significantly affect the texture, making it soggy when reheated.
More Delicious Southern-Inspired Recipes
If crispy fried okra is your kind of comfort food, you’ll love my collection of the Best Southern Comfort Food Recipes — it’s a delicious mix of classics like cornbread, gumbo, and mac and cheese.
- Pimento Cheese Recipe: A creamy, tangy, and slightly spicy cheese spread perfect for sandwiches, crackers, or veggies.
- Sweet Potato Pie Recipe: A classic Southern dessert with a smooth, spiced filling and buttery crust. My go-to dessert for the holidays!
- Nashville Hot Chicken: Crispy fried chicken coated in a fiery and flavorful sauce that delivers serious heat and serious flavor.
- Chicken Fried Steak Recipe: A Southern comfort food favorite featuring tenderized beef steak, breaded and fried, then topped with creamy white gravy. One of my favorite diner foods!
- Southern Chicken Bog: A comforting one-pot dish made with rice, shredded chicken, and smoky sausage. It’s simple, hearty, and full of flavor.
- Fried Hot Honey Chicken: Juicy fried chicken drizzled with sweet and spicy hot honey. Does it get any better?
- Alabama White Sauce: A tangy mayo-based BBQ sauce is perfect for grilled chicken, pulled pork, or as a zesty dipping sauce.
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