~ Crispy Fried Okra ~

Cassie *


My husband would eat fried Okra everyday if I'd make it. It's especially good with homegrown Okra, but they sell it in most stores frozen and already cut. All you have to do is that and add a good breading and you're good to go!

Hubbys says mines better than his mamas, I'd say it's a toss up! It seems like no matter how much I make, I never have enough! :)

pinch tips: How to Wash Fruits & Vegetables



4- 6


10 Min


15 Min


Pan Fry


2 lb
tender okra, sliced into about 1/2 pieces
1/3 c
1 c
yellow or white corn meal
pepper, tony chachere's cajun seasoning all to taste
1 c
vegetable oil

Directions Step-By-Step

In a colander, rinse okra and drain well. Can toss in some buttermilk now, if desired. Drain.

I use my cast iron skillet to fry, but you can use any large skillet, preferably like a chicken fryer. I add about 1/4 cup oil for each batch I fry, can add more if becomes too dry before desired crispness. Heat oil over medium high heat.

In a large ziplock baggie, add flour, corn meal and seasonings, zip shut and toss around in hands to mix. Add a couple handfuls of okra to the bag and toss to coat. Working quickly. Add to hot oil, trying to let excess coating fall through your fingers, back into bag.
Be careful not to stir too quickly, let okra become golden on one side, then flip and fry until golden on that side. Repeat with remainder of oil and okra. If you run out of coating, just mix up some more. Pretty simple.

Note: I preheat my oven to warm and cover a sheet pan with paper towels and as each batch of Okra finishes I drain onto pan and place in oven after seasoning with salt while hot.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Hashtags: #okra, #Fried, #side