Fried okra recipe

Fried okra recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

This is a traditional dish in the American South. Worth a try if you can find fresh okra.

314 people made this

IngredientsServes: 4

  • 10 pods okra, sliced in bite-size pieces
  • 1 egg, beaten
  • 150g (5 oz) polenta
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 100ml (4 fl oz) vegetable oil

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine polenta, salt and pepper.
  2. Heat oil in a large frying pan over medium-high heat. Dredge okra in the polenta mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on kitchen roll.

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Reviews & ratingsAverage global rating:(368)

Reviews in English (290)

Lordy, I'm laughin' at some of these reviews. I laughed harder when I saw this under the American category. We don't use polenta in fried okrie! That's too high falutin for those o' us down south that don't have time to gather all kind o' stuff. Stick to the basics and you'll be fine.Someone mentioned that this is "not very healthy." Hon, we fried butter at the last Texas State Fair. Now THAT ain't healthy, but neither is beer and you ain't takin' that from me.So, back to this here recipe. Don't be usin no frozen bagged okrie. That stuff'll choke ya and it ain't got a lick o' flavor to it. Personally, down south we use corn meal on our okrie and just a bit o' flour. Salt it up nice and good and dip them little jewels in some egg. Drop 'em in a baggie of corn meal and flour and then fry 'em up. Wooo-weee you got yourself a mess o' good down home fried okra. You can also use the same method with your eggplant and zukes. Darn, I'm givin' myself a powerful cravin'.Thank ya kindly for sharin' this recipe.-13 Aug 2011

I used 1 part corn meal, 2 part bread crumbs, and 3-4 part instant mashed potato's. Egg n milk mixture. It was very good. I suggest using instant mashed potato to coat a lot of your fried foods. I got turned onto to it at a friends very successful halibut restaurant here in Alaska and its a brilliant idea. So tastey.-26 Jan 2018

polenta is cornmeal! or am i missing something. very nice though.-20 Jun 2012

  • Vegetable oil for deep frying
  • 1 pound okra pods, stem and ends cut off, sliced into 1/2-inch rounds
  • 1/2 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 scant teaspoon salt
  • 1/2 cup milk or buttermilk
  • Dash salt

Add about 2 to 3 inches of oil to a deep heavy skillet or Dutch oven. Don't fill the pan more than halfway. Attach a deep-fry thermometer and heat to 350 F. Alternatively, you may use an electric deep fryer.

In a bowl, combine the cornmeal, flour, and 1 teaspoon of salt.

Pour the buttermilk or milk into another bowl.

Dip the okra pieces in the buttermilk and then roll in the flour coating mixture.

Working in batches, lower the coated okra pieces into the hot oil.

Cook the okra until golden brown.

Using a metal slotted spoon, remove the okra to paper towels to drain. Sprinkle lightly with salt and pepper.

Serve hot or place in a pan and keep warm in a preheated 200 F oven while you fry subsequent batches.

Southern Fried Okra Recipe

Enjoy this extremely tasty recipe for fried okra the Redfish Grill in New Orleans. Combined with the zippy remoulade, this will be a favorite recipe! Recipe provided by Louisiana Kitchen and Culture Magazine.

Ingredients for Okra

  • 1 pound fresh okra (preferably Louisiana green velvet okra)
  • 2 cups buttermilk
  • 3/4 cups finely ground cornmeal
  • 3/4 cup bread flour
  • 3/4 cup whole wheat flour
  • 1/4 teaspoon ground cayenne pepper vegetable oil salt and pepper

Method of Preparation for Okra

Cut off woody part of the stem of okra and soak in buttermilk. Heat 2 to 3 inches of oil in cast-iron pot to 375 degrees. Combine dry ingredients in separate bowl. Dredge okra in flour mix.

Fry okra in oil while carefully rotating for 4 to 5 minutes until batter begins to brown. Remove and drain on paper towels. Serves 4 to 6.

Remoulade Dipping Sauce

  • 1 cup Duke’s mayonnaise
  • 2 tablespoons chopped parsley
  • 1 pinch ground cayenne pepper
  • 2 tablespoons capers
  • 3 each cornichons chopped fine
  • 1 tablespoon tarragon vinegar
  • 2 green onions chopped fine

Mix all ingredients in bowl and serve.

Need more Louisiana recipes? Browse the recipe book or visit Louisiana Kitchen and Culture Magazine for dinner inspiration, recipes and everything Louisiana.

  • 60g/2oz gram flour (chickpea flour)
  • 400g/14oz okra, wiped clean with damp kitchen roll, topped and tailed , for frying
  • 1 tsp chaat masala ('snack spice' - a spice mixture available readymade from Asian grocers)
  • ¼ tsp salt
  • ¼ tsp red chilli powder
  • ¼ tsp dried mango powder (also sold as amchoor, available from Asian grocers)

Place the gram flour in a shallow bowl. Slice the okra pieces lengthwise into quarters and toss them in the gram flour.

Pour the oil into a large saucepan to a depth of approximately 2.5cm/1in and heat until a breadcrumb will sizzle gently when placed into the oil. Add the okra to the pan and fry until the okra is crisp and golden-brown, stirring occasionally.

Remove the okra with a slotted spoon and place it into a large bowl lined with kitchen roll. Sprinkle over the chaat masala, salt, chilli and dried mango powder and toss well. Serve hot.

Recipe Tips

These need to be cooked at the last minute because they do not reheat well.

Pan Fried Okra Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1 x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


Pan Fried Okra without breading is an easy way to enjoy fresh okra. A little bacon grease added to your cooking oil will increase the flavor.


  • 1 lb Fresh Okra
  • 1 Tablespoon Bacon Grease for seasoning
  • Salt and Pepper to taste
  • Oil for frying


  1. Rinse the okra pods gently under cold running water, or wipe each with a damp paper towel.
  2. Remove both ends from the okra pods. Discard the ends.
  3. Slice each pod into pieces about 1 inch in length.
  4. Place a skillet over Medium heat on your stove top.
  5. When the pan is hot, add enough oil to coat bottom of pan.
  6. Add the bacon grease.
  7. Let the oil get hot, almost to the smoking point.
  8. Add the cut okra.
  9. Turn the okra often as it cooks to let it brown slightly.
  10. Add the black pepper.
  11. When okra is lightly browned, remove from pan, place on paper towel to drain.
  12. Add the salt to taste.
  13. Enjoy!


If you’re cooking more than one batch, keep the cooked okra warm in a 200F degree oven while frying the second batch. Serve warm with some Hot Water Cornbread on the side.

Keywords: Pan Fried Okra, Fried Okra without Breading, Old fashioned okra

Your Comments:

What’s your favorite way to enjoy fresh okra? Ever make it without any breading at all? I’d love to know how you like our recipe after you try it.

Share your memories of this great Southern dish with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated. That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

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Southern Fried Okra Recipe

Enjoy this extremely tasty recipe for fried okra the Redfish Grill in New Orleans. Combined with the zippy remoulade, this will be a favorite recipe! Recipe provided by Louisiana Kitchen and Culture Magazine.

Ingredients for Okra

  • 1 pound fresh okra (preferably Louisiana green velvet okra)
  • 2 cups buttermilk
  • 3/4 cups finely ground cornmeal
  • 3/4 cup bread flour
  • 3/4 cup whole wheat flour
  • 1/4 teaspoon ground cayenne pepper vegetable oil salt and pepper

Method of Preparation for Okra

Cut off woody part of the stem of okra and soak in buttermilk. Heat 2 to 3 inches of oil in cast-iron pot to 375 degrees. Combine dry ingredients in separate bowl. Dredge okra in flour mix.

Fry okra in oil while carefully rotating for 4 to 5 minutes until batter begins to brown. Remove and drain on paper towels. Serves 4 to 6.

Remoulade Dipping Sauce

  • 1 cup Duke’s mayonnaise
  • 2 tablespoons chopped parsley
  • 1 pinch ground cayenne pepper
  • 2 tablespoons capers
  • 3 each cornichons chopped fine
  • 1 tablespoon tarragon vinegar
  • 2 green onions chopped fine

Mix all ingredients in bowl and serve.

Need more Louisiana recipes? Browse the recipe book or visit Louisiana Kitchen and Culture Magazine for dinner inspiration, recipes and everything Louisiana.

Fried Okra

    1) In a small bowl, mix together all the ingredients for the dipping sauce (taste and adjust according to preference) cover and pop in the fridge for an hour.

2) Add enough oil to a frying pan to come halfway up the sides of the skillet, preheat over medium heat until bubbly (around 360 degrees).

3) In a shallow bowl, mix together the egg, milk and seasoned salt (to taste), set aside, in a separate bowl, do the same with the flour, cornmeal and seasoned salt (to taste) and set that aside as well.

4) Working in batches, coat some of the okra in the egg and milk mixture, shake off any excess and coat in the flour mixture (some parts of the okra will remain wet and clumpy but that is fine!) shake of any extra dredging and fry until deeply golden brown, drain on some paper towels and continue with the remaining batches. Serve with the sauce and enjoy!

Southern Fried Okra Recipe

Hey folks, it’s time to share a recipe that is LONG overdo! What would that be? Southern Fried Okra! Fried okra is very popular in the south, and is amongst one of my favorite soul foods. It can be served as an appetizer, snack, or even a side dish.

There are many ways to make fried okra. For breading, some people use bread crumbs, others use flour, and some use cornmeal. I prefer to use a combination of flour and cornmeal. In my opinion the combination of the two ingredients makes the okra crispier. I’ve witnessed a few people use egg whites to help the breading stick to the okra, but I personally think it’s unnecessary.

Okra is a pretty sticky vegetable. It is actually easy to coat okra, because of the sticky, or even slimy texture. I use buttermilk as one of my ingredients for this southern fried okra, but not to help the breading stick. The buttermilk is used to add a nice flavor ( buttermilk is a quite salty), and it actually helps the okra achieve a beautiful golden brown color while it fries.

I usually use frozen okra (it’s cheaper, I don’t have to worry about it going bad, and it’s already cut up) but you can definitely use fresh okra. Before frying the okra make sure to rinse the okra. I usually wash my okra and other vegetables in cool water with a couple tablespoons of apple cider vinegar

Now that I’ve given you the scoop, why not give this recipe a try for yourself. Be sure to watch my video tutorial, and leave me a comment down below.

PS. Have some dipping sauce, and hot sauce on hand, and make sure you make plenty of fried okra for everyone. This okra will go fast!

Summer Recipe: Fried Okra

Okra is usually something you either love or hate. There’s not much in-between territory. I’ve grown up eating it, so naturally I adore it. Mind you, it wasn’t something my mother or my grandmother ever cooked up for us, but it was always ordered when we went out to eat. Whether at a divey meat-and-three, or at Morrison’s Cafeteria for Sunday supper, a little side dish of the deep fried vegetable was always on the table.

Okra can be found in a lot of Southern recipes, often sautéed and paired with tomatoes, or as a thickening agent in gumbo. One of my new summer party tricks is to skewer it and throw it on the grill (toss with olive oil, salt, and red pepper flakes. Grill around 425° until tender and slightly charred). Fried will always be the best, though, even if it does take a bit of effort and a little more cleanup. But the best things in life usually do…

Traditionally fried okra is sliced thin and breaded in a cornmeal batter. I’ve put a little spin on it, however, by keeping the pods whole and making more of a “tempura-style” batter. My mix uses both flour and cornstarch, which adds crispness to the veggies while still keeping them light and airy. I have to serve my fried okra with a generous douse of homemade hot pepper vinegar (which I keep in constant supply in my fridge), but store-bought or cider vinegar will do in a pinch. And If you want to get real crazy, you could throw some thinly sliced lemons into fryer, as well. You know, just because.

So pick up some okra at your local farmers market and try my version. Let me know what you think. Perhaps you’ll even convert a few haters…

Cracker Barrel Style Fried Okra

There's one way to get my kids to eat vegetables and that's to fry it! Cracker Barrel Style Fried Okra is a great copy-cat, easy vegetable recipe that is just like the one you can get at the restaurant, but made in the comfort of your own home.


  • 1 pound tender okra
  • 1 / 2 teaspoon salt
  • 1 / 8 teaspoon black pepper
  • 1 / 3 cup yellow cornmeal
  • 1 / 4 cup bacon drippings, oil, or shortening


  1. Wash the okra well and cut off the ends.
  2. Slice okra into 1/4-inch rounds.
  3. Combine the salt, pepper, and cornmeal. Toss the okra into the cornmeal mixture.
  4. Heat the bacon drippings, oil, or shortening in a large skillet. Add okra slices and saute until they are tender and golden.
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