Fried Okra Recipe

Fried okra is one of my favorite foods in all the land – if it’s done right.

Fried Okra Recipe from
And by done right, I mean cooked with the perfect amount of crispy coating on the outside while being smooth and tender on the inside. You’d think that would be easy enough, but when I was first married I managed to have more burnt crisps of okra because I couldn’t figure out the perfect balance of how to make it just right.

Fried Okra Recipe from

Finally, like every good Southern girl, I called my Mama. She knew just what I was doing wrong and set me straight in my fried okra making ways.

All this time, I was trying to get the perfect fried okra on the stove top alone. The secret was the combination of the stove top AND the oven! It’s how her Mama taught her and her Mama before her.

Hallelujah! It was if I could hear the angels singing when she said that!

My fried okra making days have been just fine since that day nearly 18 years ago.

And I’m ever so thankful!

The world just wouldn’t be the same without good fried okra.


Fried Okra Recipe from


Here’s my family’s Fried Okra recipe. It’s a tradition.

4.8 from 6 reviews
Fried Okra Recipe
Prep time
Cook time
Total time
Serves: 6
  • 2 pounds okra, sliced
  • ¾ cup corn meal
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ cup Canola oil
  1. Preheat oven to 350º F.
  2. Mix together okra, corn meal, flour, and salt in a large mixing bowl, making sure well-coated.
  3. In the meantime, heat oil in a large skillet over medium heat.
  4. Add okra to skillet once oil has reached the point where if a drop of water is added it will sizzle.
  5. Allow okra to brown on one side, about 3 minutes, before gently stirring. Once both sides of okra have browned, about 3 more minutes, place into preheated oven. Cook until fork tender, about 10 minutes.
When slicing okra for cooking, make sure to discard the stem end and the tip. These are too tough, in my opinion, for frying.


Robyn xo


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    • 2

      Bill Goss says

      substitute canola oil with extra virgin olive oil and lower the heat just a little and be careful that you don’t swallow your tongue!

  1. 15

    Amy says

    I made your recipe last night with okra from my garden (ranging from small-tender to maybe-overgrown), and my darlin’ other half said it was the BEST he’s ever had! He loves fried okra and orders it at every restaurant that serves it, so this was quite a compliment :) Thanks for sharing this easy, tasty recipe — it’s staying in my permanent collection.

  2. 18

    Sue says

    Coat the okra with just a little buttermilk before coating with cornmeal mixture makes this dish extra delishious!

  3. 19

    Rianne says

    I like okra. But I’ve had only breaded okra. I also have bought frozen okra(plain).
    On the package it saynecessaryoil the okra for 3 minutes, that to get rid of the slime in the okra.
    Is this necessary with fresh okra. I would like to try this recipe, but not if it is slimy.
    Thank you.

  4. 21

    Renee Stoltenberg says

    I usually add some finely chopped onion to mine and put in a Ziploc bag to shake & mix well. I too have used this recipe for years and prefer it to the okra fried with batter.

    • 22

      Jimmie Archie Harris says

      Do like I did my little brother when he was about six years old. I told him was fried beans as he loved beans and I thought maybe okra did not sound good to him. It became his favorite food and I always teased him that they were beans. He moved to Ohio and when he came home to visit my mother always asked him what he wanted to eat and he always said fried okra and I did the same thing when I moved to California.

  5. 24

    Beverly Toole says

    I am trying this on Sunday, already got the okra, and everything else! Would like to follow you for other great fixins! Thank you

  6. 25

    Sheila says

    To make the BEST EVER fried okra, chop up some green tomato in it, and fry it just like you normally would. It is awesome!!!

  7. 30

    Charles Cain says

    Everything is great except for the canola oil. It is made from the rape seed which is toxic & bugs won’t eat it. Canola oil has been chemicaly modified to cook with it. There R a lot of better choices out there.

  8. 32

    Darren says

    I love me some fried okra. Will have to try the stove/oven recipe. My mom and grandma always made it to perfection on the stove-top only. Either way I’m sure it will taste great. Thanks for sharing.

  9. 34


    I’m a southerner, born and beat with a hand-picked switch. I have NEVER heard of baking okra – ever. However, it does sound interesting. I mean, I had never tried grilled okra, either, and that was pretty good. But here’s the thing, there’s no way that’s best for everyone. Personally, I prefer it fried in an iron skillet till nearly burnt.

    • 35


      Oh my goodness! You should try it sometime. Both of my grandmothers taught me to make my okra that way and it has the crispy, crunch outside while the inside is still tender. But, with that said, everyone has different ways of doing things. It certainly doesn’t make one wrong and the other right. It just makes for a more colorful, fun, and delicious world!

  10. 36

    Sheila says

    Being from Mississippi, fried okra is a staple on a Southerners dinner table….I have never cooked it like this (always just fry) but sounds delicious and I’ll have to give it a try…..BTW you can purchase whole frozen okra and cut it up while partially frozen and follow the same process……tastes just the same

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