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.

4.3 from 41 reviews
Fried Okra Recipe
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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.
Serves: 6
  • 2 pounds okra, sliced
  • ¾ cup corn meal
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ cup Canola or vegetable 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

202 comments on “Fried Okra Recipe”

  1. I have same question as Butnell above for someone who has made this , do you leave the okra in the pan with oil and place in oven or remove it from the oil before placing it in the oven?

    • Hi Debi,
      You leave in the pan and place into the oven. No need to transfer to another.

      • I just fixed my first pan of fresh okra (from Mississippi ), I fixed it like Roby suggested. It was delicious, fried in a pan then oven baked. Love it. It wasn’t slimy at all.thanks Robyn

      • This is great, June! Doesn’t it taste delicious?! Thanks so much for sharing! xo

  2. I was raised in Louisiana & this was the only way I knew it was cooked. We moved to NC when I was 16 & found only breaded fired okra. I was not impressed, because most of the time it wasn’t done in the middle and still gummy…YUCK!!

  3. Hi,

    When I was taught we just rolled it in cornmeal, little salt and pepper. Then pan fried but we never put it in the oven.

    But the biggest addin was to make the orka go a little further (everyone wanted some and more) was to dice a few potatoes into about the same size cubes, toss in while coating with the cornmeal. Then fry as usual.

    My mom even mixed the fried orka /potatoes mix with cooked crumbled hamburger meat. 😉

    Lots of choices!!!

  4. I’ve never put okra in the oven. Just fry it. I don’t see a need for the oven. When I would cook it for my Momma, I would cut up a green tomato and add in with the okra.

    • That sounds delicious, Leigh. I’ll have to try the addition of the tomato next time. I’m sure your way is just amazing. If you ever wanted to give this way I try, I hope you like it!

    • I was raised by Old School Southern Grandparents.
      We ALWAYS had fried okra with cut up green tomatoes.
      The absolute BEST!
      If you have never tried it, you need to…

  5. I’m not sure id trust the oven with hot oil in pan. I would be afraid of a flash fire. That’s just me though.

    • Hi Marilyn,
      We’ve never had any issues with it. There is very, very little oil in the pan as you put it in the oven. I hope you enjoy it if you decide to give it a try! xo

    • The oil is absorbed into the okra and very little chance of it catching fire

  6. After frying the okra you state to put in the oven for 10 minutes, is that in the oil?

  7. This is just how my grandmother and mom made it and I make it except for one difference. I save and use my bacon grease for certain things and fried okra is one of those reasons.

  8. DH didn’t like this – back to the traditional way mixing okra with egg, coat with cornmeal/flour/salt and deep fry.

  9. I always take fried okra to the family reunion. The best I’ve found is to take it directly from the freezer to the skillet of hot greese. It spits and pops but fries quickly to golden brown and I drain it while getting ready for the next batch. Oh yeah, I coat it just as you do before bagging it for the freezer.
    I think we all have wonderful processes!

  10. Quick question do you have to boil the okra before putting all the egg/flour /corn meal /salt on it or do I just cut it up and process with the steps and just fry it???

    • Hi Shanique,
      I do not do any steps other than in the recipe! I hope that helps! xo

    • I do it the same way but I don’t use flour..i have also used green tomatoes and potatoes and squash cut up like you do when you make fried potatoes and onion and a banana pepper serve with a meat and sliced ripe tomatoes and you have the best meal ever..

  11. just made this and worked perfectly! I too have burned okra many times, this will be my go to from now on. light, crispy, and delicious! (and made with gluten free all purpose flour)!

  12. I have been making fried okra for years and wonder why you put in the oven after frying? The slices are so thin, that frying them on both sides is more than enough to cook them. The oven would undo the crispness and make them soggy?

  13. Do you put it in the oven in the same skillet with the oil in it. ?

  14. This is the best okra I have ever made. I’m so glad I found your recipe.

  15. This is the way women in my family always cooked okra and their Southern heritage started in Jamestown, moved into South Carolina and Georgia before landing in Florida after the Civil War. I never had it any other way for most of my life. However, bacon fat was the fat of choice and I surely do not remember ever putting it in the oven. or ever having any trouble with it burning.

    • Hi Linda,
      A wonderful southern food tradition, right?!
      My grandmother always put hers in the oven and taught me how to make it…and it is absolutely delicious! If you give it a try this way, I hope you enjoy it! Thanks so much!

  16. No flour or baking. Just corn meal and salt. High heat on stove top. Don’t stir or flip until 1 side is browned. Turn and watch carefully. Don’t let the okra over cook. Beautiful summer veggie! Crisp and tasty with summer corn cut off the cob and sliced tomatoes!

    • Thanks for sharing your method for making okra, Susan! I love it all kinds of ways – such a great summer veggie, don’t you think?
      My recipe is the way my Grandmother taught me to make it and it’s absolutely my favorite way to enjoy fried okra – so tender and delicious. If you ever give it a try like this, I hope you enjoy it as well.
      Thanks so much! xo

  17. Delish! Even better seasoned with some onion powder before cooking.

  18. I made this tonight following your recipe and loved it. My mother, who does not eat much at night kept adding some to her plate. I have a ceramic cooktop and can’t use an iron skillet I have one of those copper ones and used it. Thanks so much for this recipe. I plan to use it again and again

    • How wonderful that this was a hit with your family – especially your mother! It’s been a favorite in our family for my whole life! I appreciate your comment and am so happy you enjoy this! Thanks, Donna! xo

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