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
This okra looks just like my Mom’s okra. I never asked how she made it so I guessed at it. It never turned out like Mom’s, and now I know why. I didn’t use an egg or milk to help the flour stick. Also I didn’t use any corn meal, just flour, salt and pepper. I fried it in a small amount of Crisco using a Teflon skillet. As terrible as it sounds, it really wasn’t all that bad. Probably because I love okra. I even like it cooked whole in boiling water. I can’t wait to try this recipe though. I already know it’s going to taste fantastic.
I am in Alabama. We pick it, wash it, slice it, salt and pepper and then toss in corn meal. There is enough “slime” from fresh okra to hold the corn meal. Heat up the cast iron skillet on medium high heat with about an inch of oil and when oil is hot, dump in okra and brown until perfectly golden! Most of it does not make it to the supper table because my family eats it like popcorn! Every time they walk through, they grab a handful!
My kind of cooking in Mississippi. All these foods added does not make Fried Okra!
If you are really southern, you use only bacon grease (maybe not healthy but sometimes you just have to live a little – the taste is SO much better) Brown on med/high heat for 5 min., stir, turn heat to low, cover, cook 5 min., stir & re-cover, cook 5 min., stir, increase heat to med/high, cook 5 more min. or til crispy. Any skillet will do. I use non-stick. I keep a jar of 1 part flour to 2 parts cornmeal in my pantry so I’m ready. A little salt & pepper & you’re ready to go. I use the same cooking method for potatoes. Slice like for french fries, carefully add to hot grease, salt & pepper to taste, cook like the okra. That’s southern/german!
For a low-carb option, you can use grated parmesan cheese instead of cornmeal and flour. The taste is very similar and it still gives us low-carbers our fried okra!
Same here; I add potatoes chopped into cubes, diced green peppers, onions, yellow squash, zucchini, green & red tomatoes. All fried together with the ocra mixed with cornmeal.I also add a sprinkle of black pepper. It is so good! Just a recipe I made up. Good with pinto beans & bacon!! Country eating!!
I was never able to replicate my fathers’ family recipe for fried okra. I can’t wait to try it. As I remember, a visit to Texas included fried okra and chicken fried steak. It didn’t seem like the procedure was labor intensive. Thanks
Was replying to Renee in Alabama and yes bacon grease is the most flavorful way to go.
Hi Robyn,
I just found your blog and am a brand new follower. You are my kind of cook. A lot of the old southern recipes I grew up with and many I fix for my family now. I was just wondering if you have ever used peanut oil to fry any of your foods in? It is not all bad for you and it doesn’t smoke at high temperatures. Also makes the best fried chicken I’ve ever eaten. Give it a try sometime and let me know what you think.
Hi Mimi,
Welcome! It’s so great to meet you and I look forward to getting to know you more! We love peanut oil around my house and you are absolutely right – fried chicken couldn’t be better! xo
Interesting. My Alabama grandmothers taught me to deep fry it, and it always comes out crispy and tender. I will try it this way to compare the difference.
I always add chunks of green tomatoes that have been battered in the corn meal and flour with the okra and sometimes chopped potato to the okra mixture and fry it…delicious!
I’m a Londoner! Only ever cooked Okra in a casserole.
Saw your recipe, managed to buy a couple of pounds.
Fried them in the corn flour and plain flour, s/p, sprinkle of chillies.
Popped in oven exactly as suggested.
I have to say absolutely delicious.
I was only browsing when I found your page. Really happy.
Soooo yummy!
Thank you.
I’m so glad you are enjoying them, Vee! xo