Fried Okra

David Reeves


Another one of my Mom's recipes, she never liked fried okra when the crust fell off and half of it burned. So she combined her method and experience with a 1988 Southern Living recipe, and changed to this one. Each piece of okra will be deliciously crisp with the crust intact.

Featured Pinch Tips Video

★★★★★ 2 votes


1 lb
fresh okra
eggs, beaten
1/4 c
1 c
self-rising flour (or 1/2 cup cracker meal + 1/2 cup self-rising flour)
1 c
self-rising cornmeal
vegetable oil


1Wash and slice okra. Pat dry with paper towels.

2Combine eggs and buttermilk. Add okra and let stand for 10 minutes.

3Combine flour and cornmeal.

4Drain okra, small portions at at time, using a slotted spoon.

5Dredge the drained okra pieces a few at a time through the flour and cornmeal mixture.

6Heat 2 - 3 inches of oil to 375 degrees F in a Dutch oven or heavy saucepan.

7Fry okra until golden brown. Drain on paper towels, and serve immediately.

About this Recipe

Course/Dish: Vegetables
Hashtags: #okra, #Fried