Crispy Fried Okra Recipe

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Let me tell you about fried okra – a Southern dish that takes me right back to summer afternoons at my grandmother’s house. There’s something so satisfying about that crispy coating and the way it crunches when you bite into it. I know some folks get nervous about cooking okra, worried it might turn out slimy, but I’ve got a few simple tricks that make it turn out perfect every time.

Over the years, I’ve learned that the key to great fried okra isn’t fancy ingredients or complicated techniques. It’s all about getting that cornmeal coating just right and making sure your oil is at the right temperature. After making this countless times for my family, I can practically do it with my eyes closed (though I definitely don’t recommend that!).

If you’ve never tried making fried okra at home, don’t worry – it’s actually one of the easiest Southern sides you can make. And once you try it, I bet it’ll become a regular at your dinner table, just like it has at mine.

What Kind of Okra Should I Use?

When shopping for okra, look for bright green pods that are about 2-4 inches long – these smaller ones are more tender and less fibrous than the larger pods. Fresh okra should feel firm when you give it a gentle squeeze, and avoid any pods that feel soft or have brown spots. You can use either the smooth or ridged varieties of okra for frying, as both work equally well. If you’re new to cooking okra, don’t worry too much about the slimy texture you might have heard about – cutting and cooking it quickly at high heat (like we do when frying) helps minimize this characteristic. Just be sure to pat your okra dry after washing and before cutting to help the coating stick better.

Options for Substitutions

Here’s what you can swap in this classic Southern dish if needed:

• Fresh okra: While fresh okra gives the best results, you can use frozen okra in a pinch. Just make sure to thaw and pat it really dry before coating to help it get crispy.
• Canola oil: Any neutral-flavored oil with a high smoke point works well here – try vegetable oil, peanut oil, or even avocado oil.
• Eggs: If you’re avoiding eggs, try using buttermilk or a mixture of 1/2 cup milk with 1 tablespoon of vinegar as your wet ingredient.
• All-purpose flour: You can swap in gluten-free all-purpose flour blend if needed. The texture might be slightly different, but it’ll still taste good!
• Cornflour: Cornmeal works as a direct substitute, though it will give a slightly more crunchy texture. You could also just use more all-purpose flour instead.

Watch Out for These Mistakes While Frying

The biggest challenge when frying okra is dealing with its natural sliminess, which can be minimized by making sure your okra pieces are completely dry before coating – pat them thoroughly with paper towels and let them air dry for a few minutes. The temperature of your oil is crucial – too low (below 350°F) and you’ll end up with greasy, soggy okra; too high (above 375°F) and the coating will burn before the inside cooks through. For the crispiest results, avoid overcrowding the pan – fry in small batches so each piece has room to get golden brown, and don’t forget to let the oil return to temperature between batches. A final tip: season your fried okra immediately after removing it from the oil while it’s still hot, as this helps the seasoning stick better to the crispy coating.

What to Serve With Fried Okra?

Fried okra is a classic Southern side dish that pairs perfectly with other down-home favorites. I love serving it alongside pulled pork or fried chicken for a true Southern comfort meal. For a complete plate, add some creamy mac and cheese, cornbread, or black-eyed peas – these classics go hand in hand with crispy okra. If you’re keeping things casual, fried okra also makes a great snack with just a side of ranch or remoulade dipping sauce, similar to how you’d enjoy french fries or onion rings.

Storage Instructions

Keep Fresh: Fried okra is best enjoyed right after cooking when it’s hot and crispy. If you have leftovers, let them cool completely and place them in an airtight container lined with paper towels. They’ll keep in the fridge for up to 2 days, but keep in mind the coating won’t stay as crispy.

Make Ahead: You can prep the okra ahead of time by slicing it and mixing your dry ingredients. Store the cut okra in the fridge for up to 24 hours, and keep the flour mixture in an airtight container until you’re ready to fry.

Crisp Up: To bring back some crispiness to leftover fried okra, spread them on a baking sheet and pop them in a 350°F oven for about 5-7 minutes. Avoid using the microwave as it’ll make them soggy. A quick run through the air fryer also works great!

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 20-25 g
• Fat: 50-60 g
• Carbohydrates: 70-80 g

Ingredients

• 1 pound fresh okra, tips removed and sliced into 1/2-inch pieces
• Canola oil
• 2 eggs
• 3/4 cup all-purpose flour
• 1/4 cup cornflour
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Step 1: Heat the Oil

Begin by heating about 2 inches deep of oil in a cast-iron skillet or heavy-bottomed pot over medium heat.

Carefully regulate the temperature until the oil reaches 350°F.

This will ensure a perfect fry, giving the okra a crispy texture.

Step 2: Prepare the Egg and Flour Mixtures

In one bowl, whisk the eggs until they become frothy, creating an efficient coating for the okra.

In another bowl, combine the flour, cornstarch, salt, and pepper, whisking them together until they are well distributed.

This mixture will give the okra a deliciously crunchy layer.

Step 3: Coat the Okra

Take the prepared okra and dip each piece into the beaten eggs, ensuring each one is fully coated.

Then, dredge the egg-coated okra into the flour mixture, making sure to cover all sides evenly.

This dual coating ensures a crispy and flavorful finish.

Step 4: Fry the Okra

Carefully add the coated okra in batches into the hot oil.

Cook them for about 2 to 3 minutes, stirring occasionally, until they achieve a golden and crispy appearance.

Be cautious not to overcrowd the pot to maintain the proper oil temperature and avoid sogginess.

Step 5: Drain and Serve

Using a slotted spoon, remove the fried okra from the pot and place them on a wire rack to drain excess oil.

If desired, season with additional salt to taste.

Serve immediately, pairing with a spicy vinegar dip for an extra kick of flavor.