I love the taste of fried okra! The vegetable itself is mild, fresh, and slightly earthy tasting – sort of like a green bean – and the crunchy cornmeal coating on the outside is such a great compliment to the taste and texture of the okra. Sure, fried foods aren’t the healthiest, but even kids will be more open to exploring new tastes and eating vegetables if you fry them first! If you find vegetables more palatable if they are breaded and fried first, you’re sure to also enjoy our Fried Yellow Squash, Fried Pickles, or Vegetable Tempura! Served all over the American South, crispy fried okra is especially popular in Mississippi, which is why I’m including it in my collection of foods Mississippi is famous for as part of my American Eats series.
What is okra?
Okra is a vegetable seed pod that is part of the mallow family and is most closely related to hibiscus, cotton, and cocoa. It has a bad reputation for being “slimy” but that’s not the case when it’s coated in cornmeal and fried. Okra is in season is from May to September but its peak is in June and July. However, I found fresh okra pods in my local grocery store in December! I can find it in my local grocery store in the produce section or local farmer’s market when it’s in season, but you can also look in the freezer aisle since frozen okra works just as well for this recipe and the work of cutting the okra into 1/2-inch pieces is already done for you. Okra is a popular ingredient in many gumbo recipes, including my favorite gumbo recipe, and is often stewed. But this fried okra recipe is my favorite use of this unusual vegetable!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Okra pods – You can get them fresh if they are available or just use frozen okra. Both work great. Cornmeal – You can use yellow cornmeal or white cornmeal. All-purpose flour Large eggs Milk Pepper Salt Spices – A little cayenne pepper, smoked paprika, and garlic powder ensure that the coating is flavorful and never bland.
How to Make Fried Okra
Tips for Success
Don’t cut the okra until you are ready to soak it in order to avoid any sliminess. You can eat okra raw – it doesn’t actually need to be cooked. Save time breading by tossing the okra with the cornmeal and flour mixture in a large resealable bag.
What to Serve With Fried Okra
You can serve fried okra with ranch dressing, remoulade sauce, Outback Blooming Onion Sauce, homemade aioli, or even plain ketchup for dipping if you are offering these as an appetizer or snack, although I’m happy just popping them plain into my mouth. I can honestly make a lunch of fried okra all by itself, but it’s excellent served with lots of other dishes. These are some of our favorites!
Fried Catfish Easy Southern Tomato Pie Smoked Ribs Baked Macaroni and Cheese Smothered Pork Chops Oven BBQ Beef Brisket Southern Collard Greens Bacon Jam Burgers
Storage & Reheating Instructions
Store any leftover okra in an airtight container in the fridge for up to 5 days. You can reheat leftover fried okra in an air fryer at 350°F for 3 to 4 minutes or in a 350°F oven for 8 to 10 minutes. The air fryer is my preferred method because it crisps up the exterior a bit better than the oven, but both work well. I don’t recommend using the microwave to reheat this dish.
Freezing Instructions
You can actually freeze the fried okra either before or after frying! Just space out the breaded pieces on a baking sheet lined with parchment paper and freeze for at least 1 hour before transferring to an airtight container. This helps prevent the breaded okra from freezing together in a big lump. To cook, either fry in the hot oil like normal or you can use an air fryer and cook them for 12-14 minutes at 400°F, shaking the basket partway through so they air fry evenly.
More Southern Recipes
Southern Tomato Pie Classic Southern Smothered Pork Chops Southern Cornbread Dressing Easy Creamy Corn Casserole
Best Hush Puppy Recipe
Sweet Potato Casserole with Marshmallows
Fried Green Tomatoes
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