Fried Okra Recipe
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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
my Mama used corn meal only. She brought the okra to perfection, using stove top only. A few blackened (or burned) pieces add to the flavour. Friends across the border in SC FRY OKRA WITH NO BREADING. Cook just short of burning, drain on paper towels, and serve HOT!
all these stories have made me hungry and there is no okra yet. I will save all this and try it real soon. Thanks
Gotta have some bacon grease in the skillet to make it taste right!
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.
I soak mine in buttermilk then drain it. My mother taught me how to cook vegetables from our garden. Fried okra is not okra with tomatoes, onion, etc. That’s Stewed Okra and very good but not the same dish as fried. I have never heard of an egg in okra but I guess if you want to batter it (like chicken or chops) it’s up to the individual but in the South (MS), we use the recipe here – with meal, flour, salt and hot grease and drain on paper towels.
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.
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.
Sprinkle some garlic salt or powder on okra before cooking, it’s wonderful!!
I have fried OKRA for 60 years years never needed an oven, brown it lower the heat and it fries right up. Delicious
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.
That sounds delicious!
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.
Yellow or white cornmeal?
Doesn’t matter. Whatever you’ve got is fine.