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Southern Fried Okra

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Southern Fried Okra is a crispy, golden Southern classic made with tender okra slices coated in seasoned cornmeal and fried to perfection. It’s crunchy outside, juicy inside, and perfect as a side or snack.

Ingredients

1 pound (450 g) fresh okra, ends trimmed and sliced into ½-inch rounds

1 cup (120 g) cornmeal

½ cup (60 g) all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon smoked paprika (optional)

½ teaspoon cayenne pepper or chili powder (optional)

Salt and black pepper, to taste

1 large egg

3 tablespoons buttermilk or milk (or plain yogurt)

Vegetable oil for frying (canola, peanut, or corn oil)

Instructions

  1. Cut washed and trimmed okra into ½-inch thick slices.
  2. In one bowl, whisk egg with buttermilk or milk. In another, mix cornmeal, flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
  3. Dip okra slices in the egg mixture, then dredge in the cornmeal mixture until well coated. Shake off excess.
  4. Heat ¼-inch oil in a skillet over medium-high heat. Once hot, fry okra in batches without crowding, about 2–3 minutes per side, until golden and crispy.
  5. Transfer to a paper towel–lined plate. While hot, season with extra salt. Serve immediately with dipping sauce.

Notes

Use panko breadcrumbs instead of cornmeal for a lighter crisp.

Mix in Parmesan or dried herbs to change up the flavor.

Air fry at 400°F for 12–15 minutes, flipping halfway for a lighter version.

Reheat in oven, not microwave, to maintain crunch.

Best with fresh okra—pat thawed frozen okra dry thoroughly if using.

Nutrition

Find it online: https://yumntasty.com/southern-fried-okra/