Fried Okra Recipe

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

Fried Okra Recipe from addapinch.com
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 addapinch.com

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 addapinch.com

 

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

4.5 from 16 reviews
Fried Okra Recipe
 
Prep time
Cook time
Total time
 
Fried Okra is a Southern staple. So simple to make, fried okra makes the perfect side dish. Get this heirloom family fried okra recipe that you'll love.
Author:
Serves: 6
Ingredients
  • 2 pounds okra, sliced
  • ¾ cup corn meal
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ cup Canola or vegetable oil
Instructions
  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.
Notes
When slicing okra for cooking, make sure to discard the stem end and the tip. These are too tough, in my opinion, for frying.

 

Enjoy!
Robyn xo

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Comments

  1. 65

    Peggy Wampler says

    I’ m a born & raised Yankee who never ate ocra until I moved to VA and married into a family from TN . My mother-in-law taught me how and ever since I have been the one to make the ocra for family dinners. Like others , I only use the stove top method. I also use corn oil and only self-rising cornmeal, salt and pepper. I cut up stewed tomatoes, cover them with the cornmeal and fry them in with the ocra. I start with enough oil to coat the bottom of the skillet and add more as I need it. I just clear a spot, pour in the oil, and let it heat before moving the ocra to that spot again. Make sure to use lots of salt & pepper. I guess the cornmeal soaks up the slime, cause I’ve never had a problem with it after it’s done.

    • 66

      susieQ says

      Sounds great, but you know in the long time I have been doing this….I was always taught to add an egg before the cornmeal now they say put in the oven?

      • 67

        Janice says

        I’m a Georgia girl….been eating okra all of my life and I’ve never heard of putting an egg in it! Wondering how do you cook it with the egg…do you mix the egg with the cornmeal? We always put it in the oven for a few minutes to cook it through and give it a crisp, oh and we don’t use canola, we use vegetable oil….I like Wesson.

        • 68

          Pamelah says

          You beat the egg well and pour it over the okra before you coat it with the cornmeal. It just makes the cornmeal stick to the okra better for a better crunch. I have tried it with egg or buttermilk. Results are about the same.

        • 69

          Carol says

          My grandmothER and mother and now I crack an egg in a small bowl, whisk it with a fork and pour it out over orca that’s done and stir it around until it’s done. That’s the only way I cook ocra. Try it!!

        • 70

          carol ann says

          You put it FIRST in beaten egg, then flour, THEN cornmeal. Then it is fried in oil with a touch of bacon drippings. THEN it is topped with homemade tomato relish made with tomatoes, lots on onion, sweet peppers, vinegar and sugar. THAT”s the way it is done. YUM.

    • 71

      Shirley says

      Slice the Okra, soak the Okra in Buttermilk, drain, coat the Okra thourghly with Zatarain’s, New Orleans Style, Crispy Southern, Fish Fri seafood breading mix. Fry in Fry Daddy, drain on paper towels, season with sea salt to taste. Turns out great every time.

      • 77

        Madeline Teague says

        I add onion slivers, green tomato, jalapeno and red bell pepper to my fried okra. It is great. I usually use fresh okra but have used frozen.

        • 78

          Sandy Cromer says

          I like to add a green tomato and a pod of hot pepper (sliced/chopped). I’ve never tried using the oven. I brown mine like the recipe and then put a lid on and simmer on low. Don’t think I’ve ever added flour either – just corn meal. Will definitely try this recipe though.

  2. 81

    Becky says

    Sounds easy enough….this may seem like a blonde question, but do you mean you put the whole pan of oil and frying okra in the oven? Or do you transfer it to a cookie sheet or something?

    • 82

      says

      I just place the skillet into the oven straight from the stovetop – no transferring of ingredients needed. Hope you enjoy it!

      • 83

        Mike says

        You might want to remind everybody that you are talking about cooking it in an iron skillet otherwise you will melt the handles on your skillets. I also soak my cut up okra in milk or half &half prior to dredging it in the cornmeal to help the cornmeal stick to the okra better. Thanks for sharing

    • 85

      says

      There usually is not enough oil left after browning on the stove to drain off before placing in the oven, but if for some reasons yours does have a good bit of oil remaining, I would drain it.

  3. 86

    Beth Smith says

    The picture looks just like my Mom and Grandmother made.I made it for my kids and started adding potatoes in it .Cut them about the size of okra and mix them with okra .dip the potatoes and okra in your mixture.Every time I made this ,it went fast could never make enough.

    • 87

      Carol Joy says

      A friend at work told me of adding the potatoes to the okra but she also included chopped onion to the skillet. It is wonderful and I have been doing it ever since. I’ve never put mine in the oven but will try it next time. I also always coat my okra with an egg before adding the flour mixture. Nothing better!!

  4. 88

    Sue Beard says

    Looks like my okra when I do it right. I usually add a little sliced onion to my recipe and it’s really good. I’ve never finished it in the oven though. Neither did my mother.

  5. 89

    Christy says

    I’m southern through and through, this is exactly how I cook my okra, except I add a pinch of sugar as well.

  6. 91

    Carole Peloquin says

    My okra is wet from washing it, so I roll it in jiffy mix and fry it til crisp. but will try the other way to see if I like it. thanks.

  7. 92

    betty says

    I use organic coconut oil for frying, sautéing everything; it fries thing crispy and any oil you consume is good for you…Just research the Health Benefits of Coconut Oil.

  8. 94

    Sonja says

    I have fried OKRA for 60 years years never needed an oven, brown it lower the heat and it fries right up. Delicious

  9. 96

    Joyce Guy says

    A great addition which I have used when available, for 60 years, is firm green tomatoes chopped into smaller pieces than the okra, then mixed with the okra, cornmeal, salt and pepper and fry together until brown and crisp. I do not have to put it in the oven, but cook it carefully until crisp and brown in the grease. I drain it over a pan in a tea strainer. I have never had anyone who did not like it that way. The green tomatoes pieces add a special, lightly tart flavor.

    • 97

      Jenni says

      My mamaw also adds green tomatoes to hers :) She is 83 and still gardening and gives me fresh okra every year. Love her to pieces.

  10. 98

    Terry Purcell says

    My Grandmother taught me a slightly different version which I have used go 45 years. I cut up the okra and soak in buttermilk for 3-5 hours and then put flour and corn meal in plastic container as well as all okra and shake well. Use thin coating of Wesson oil and the fat from three pieces of fried bacon. Put okra in oil and fry till done.

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