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.

Fried Okra Recipe from

Fried okra is one of my favorite foods in all the land – if it’s done right. This is the best fried okra recipe and a family favorite for generations!

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 wasn’t exactly sure how to make it. 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.

Fried Okra Recipe

I had been trying to get the perfect fried okra on the stove top alone. The secret, as Mama told me, 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 told me how to make it.

How to Make:

To make this fried okra, you will preheat oven to 350º Fahrenheit.
Then, mix together the okra, corn meal, flour, and salt in a large mixing bowl, and make sure the okra is well-coated.
In the meantime, heat oil in a large skillet over medium heat.  Then add okra to skillet once oil has reached the point where if a drop of water is added to the oil, it will sizzle.
Allow okra to brown on one side, which will take 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. Enjoy!

Since my Mama shared cooking tip with me, I’ve been making it perfectly for over 20 years.

I’m so thankful for her tips!  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.

Fried Okra Recipe

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.
4.46 from 48 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time16 mins
Total Time21 mins
Servings: 6
Course Side Dish
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 2 pounds okra sliced
  • 3/4 cup corn meal
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup Canola or vegetable oil


  • Preheat oven to 350º F.
  • Mix together okra, corn meal, flour, and salt in a large mixing bowl, making sure well-coated.
  • In the meantime, heat oil in a large skillet over medium heat.
  • Add okra to skillet once oil has reached the point where if a drop of water is added it will sizzle.
  • 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.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch


Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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226 Comments Leave a comment or review

  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?

      1. 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

  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!!!

    1. Southern gyrl from SC farm. I appreciate the recipe as is still, I make mention of variations…

      1. Thin slice okra vs thick cut chunks.
      2. Make sure okra is patted dry before seasoning
      *I spray okra with a little cooking spray AFTER seasoning to get the season and breading to stick better and to use less oil. THEN,
      4. Season the cornmeal/flour mixture too!
      *there should be more season on the okra than breading
      5. Try Lawrys Seasoning Salt solely or combine with Morton’s Nature’s Season (has less sodium) vs salt solely
      6. Place okra in ziploc bag. Add cornmeal/flour mixture. Shake well.
      7. Place in colander to shake excess breading. Cook STOVETOP with patience on medium/med-high heat depending on range.
      8. I ONLY use the oven to help drain grease off. 375-400℉ to keep it crispy enough. Can help cook pieces that cooked slower than others, cook through.
      9. Cast iron skillet works great unless you have iron overload health concerns
      10. Cook with fresh white or yellow onion.

      Goes great with fresh red tomatoes.
      I personally don’t like soft or slimy okra. 1 reason I use very little flour.
      Tonight I cooked salmon patties/croquettes with homemade mashed potatoes, fresh pan seared (lightly breaded) and fried (more breading) okra, and fresh cream corn.

  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.

    1. 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!

    2. 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…

    3. Just tried the pan then oven approach and they are great and crispy but not slimy. Thank you Robyn!

      Leigh. If you didn’t make it then don’t leave a negative review.

  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.

    1. 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

    2. The smoke point for vegetable oil is 400 so the oven at 350 should be fine. Looking forward to trying this this weekend!

  6. 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.

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

  8. 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!

  9. 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???

    1. 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..

  10. 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)!

  11. 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?

  12. 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.

    1. 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!

  13. 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!

    1. 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

  14. 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

    1. 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

  15. I like this recipe, but I would like to add two things to the mix. 1 egg white plus 1 Tablespoon water: mix well pour over okra stir well, before adding the meal mixture. This will insure that the coating will stay on the okra. The number of egg whites and water is determine by the amount of okra you are frying..
    For this recipe I would use only 1 egg.

  16. Robyn you are the nicest person ever. Even with some negative comments on here. Never heard of the oven part but cool!

  17. So excited to discover this new way to prepare fried okra. Both my mom and my mother in law are no longer here to ask, so this is a huge help. I loved my mom’s own little version of making this delightfully popular dish go even further. Like Mary, she added pototoes and fresh squash, but when available she also cut up eggplant, onions, and bell pepper to add to the fried mixture. Off hand I can’t recall what other items she may have included. At our home, nothing was ever wasted. Oh, and sometimes she used the egg white method as well that Pat shared above.
    Robyn, you’ve inspired several of us! Many thanks for sharing!😊❤️
    Connie Allen Romager,
    Alabama Gal

    1. I am really touched by your comment, Connie! This fried okra is so delicious and always was a hit when Grandmother made it and still is when I make it as well. I hope you enjoy it as much as we all do!
      I’m so happy to have you here and love hearing from you. Take care! xo

  18. Loved this recipe!! Tried it for the first time in the oven this way. It was delicious. What a difference. I’ve always made it on top of the oven and sometimes if I wasn’t careful it would get a little too crisp. Thank you so much for sharing your family recipe. I’ve been frying okra for at least 60 years the way my mom and grandmother always did. But I love this oven thing!! Marion from California

  19. Hi! 
    I have throughly enjoyed  the comments on frying okra! I am headed to the kitchen now to try your recipe! I honestly believe this will work well! I have never used the oven, but my spirit tells me this is the answer to fried okra with less slime! Be blessed!
    Vessex -Marion, AL 

  20. I’m 81 years old and have cooked okra this way all my life, and learned it from my mom before me. My mom used to cook for field hands in Oklahoma and my favorite dinner (noon meal) was fried okra, sliced red tomatoes, steamed greens, chunk potatoes, and biscuits and gravy. The field hands always asked for repeats of it too! Thank you Robyn, for your thoughtfulness and caring spirit. Blessings!

    1. Aww, thank you so much, Dori! Your sweet comment just took me back to those delicious meals at the table with my grandmother! This does make some tender, tasty okra, doesn’t it?!
      Thanks so much Dori! I’m so happy to hear from you. Blessings to you too!

  21. This is also the way my grandmother in Kentucky made fried okra, but she did not slice her okra. She fried small, tender okra whole and called them “okra fish” and they were delicious! She always had a vegetable garden and okra was plentiful and easy to pick the small ones.

    1. Hi Susan,
      Don’t you just love how recipes can bring back such sweet memories of our mothers and grandmothers? I never cook fried okra without thinking of watching my mother and grandmother making this recipe.

  22. Hi! I’m going try this tonight…looks the way it’s supposed to. The last conversation I ever had with my mom was about fried okra but mine is never as good as hers was.Thats been thirty years….fingers crossed.

  23. YES!!!! I haven’t even cooked it yet, but THIS is the way fried okra is supposed to look!!!! Not that deep-fried coating mess 🙂 Cannot WAIT to cook this – looks just like my mothers 🙂

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