Why We Love This Recipe
Even picky eaters have to admit that fried vegetables are always a winner. Take fresh and healthy veggies, batter ’em, and toss in hot oil – and boom – before you know it you have a delicious side dish that still has some nutritional value. Okra is one of our family’s favorite veggies to fry! We love our light and lean air fryer okra, but if you crave the naughtier deep-fried version, we’ve got a recipe for that too! This traditional Southern Fried Okra recipe features fresh or frozen (and thawed) okra. They’re sliced and dredged in egg and flour, then deep fried to crunchy golden perfection. Maybe not the healthiest side, but these pop-able okra pieces are tasty and irresistible… And isn’t that what really matters?
Ingredients You Need
Fresh or frozen okra – whole podsYellow cornmeal – not the mix typically used to make cornbreadAll-purpose flour – or gluten-free flourSpices – salt, garlic powder, paprika, black pepper, or cayenneEgg and milk – binder to keep the breading on the okraFry oil – your choice of peanut, canola, or soy
How to Make Crunchy Fried Okra
Set a large heavy pot over medium-high heat. Pour the oil into the pot and place a cooking thermometer on the side of the pot, with the tip down in the oil. Set a paper towel-lined holding plate to the side of the stove. Check the temperature every couple of minutes as you prep the recipe. When it reaches 375 degrees F, turn the heat down to medium to maintain. Set out two shallow bowls. In one bowl, mix the cornmeal, flour, 1 teaspoon salt, garlic powder, smoked paprika, and pepper. Mix and set aside. In the second bowl whisk together the egg, milk, and ½ teaspoon salt. Cut the tops off the okra pods. Then cut each pod into half-inch rounds. When you get down to the thin tip of the okra pod, discard. Add the chopped okra pieces to the egg mixture. Toss the okra pieces in the mixture to coat. Then working in batches, drain off the egg mixture and add the pieces to the bowl with the breading mixture. Toss the pieces into the cornmeal breading. Once the oil is at 375 degrees F, shake the excess breading off the okra and gently place half in the fry oil. Stir and fry for 3-5 minutes, until the okra is golden brown. If you want it very crispy, make sure to fry at least 4 minutes. Use a skimmer to move the breaded fried okra to the holding plate. Then repeat with the second batch. Serve immediately or keep warm in a warming drawer or low-temperature oven.
How do you make gluten-free fried okra?
Cornmeal is naturally gluten-free. So just swap the all-purpose flour with your preferred GF alternative and you’re good to go!
What main dish goes well with fried okra?
These crispy crunchy bites of deliciousness are great to pair with any southern dishes! Enjoy alongside classics like Pulled Pork sandwiches, Cocoa-Cola Baked Ham, Grilled Pork Chops, Shrimp and Grits, or Brisket Burnt Ends.
How do you fry okra without it being slimy?
Frying okra in high heat does the trick to make it not slimy. I also suggest you pat the washed or thawed okra dry with a paper towel before adding it to the egg mixture.
How long does southern fried okra last?
Fried okra tastes best when served hot and fresh… Do not make ahead, or freeze and thaw.
Looking for More Delicious Southern Side Dishes?
Oven Baked “Fried” Pickles with Garlic SauceJalapeno Hush PuppiesPerfect Southern Collard GreensFried Green Tomatoes (Oven-Fried!)Authentic Hoppin’ John
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