Fried Okra is a Southern staple. So simple to make, it makes the perfect side dish. Get this heirloom family fried okra recipe that you’ll love.
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.
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, start by preheating oven to 350 degrees Fahrenheit.
Then, mix together the okra, corn meal, flour and salt in a large mixing bowl. 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. Then serve and enjoy!
We love to eat this delicious okra with so many other favorite dishes, such as Easy Mashed Potatoes, Pinto Beans and Southern Cornbread.
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.
Here’s my family’s Fried Okra recipe. It’s a tradition.
Fried Okra Recipe
Ingredients
- 2 pounds okra, sliced
- 3/4 cup corn meal
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup Canola or vegetable oil
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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..
Sounds delicious, Mary! All of those vegetables are such favorites of mine! Thanks!
I never thought to put it in the oven. That’s how my grandmother has always cooked sausage patties was frying & then in the oven to finish it but it never occurred to me to cook okra this way. This worked great for me!!! Just out of curiosity do you fry potatoes & green tomatoes the same way?
Autumn, this is the way my grandmother always made her fried okra. I’m glad you liked it. I sometimes do the same thing for potatoes and green tomatoes.
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!
DH didn’t like this – back to the traditional way mixing okra with egg, coat with cornmeal/flour/salt and deep fry.
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.
After frying the okra you state to put in the oven for 10 minutes, is that in the oil?
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
The smoke point for vegetable oil is 400 so the oven at 350 should be fine. Looking forward to trying this this weekend!
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…
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.
If you didn’t even try it why would you leave a negative review lol?!? That makes zero sense. You’re reviewing this person’s method not leaving a negative review when you haven’t even bothered to try it because you think yours is better smh.
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!!!
Oh goodness! That sounds delicious!
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
3. SEASON THE OKRA FIRST!
*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.
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!!
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