Southern Fried Okra

Southern Fried Okra

Fried okra is a true Southern delight, rivaling the likes of collards and cornbread.

This recipe features fresh okra coated in a perfectly seasoned mix of breadcrumbs and cornmeal, fried to golden perfection for that irresistible crunch! 

What’s Fried Okra? It’s simple: crispy whole okra pods with an earthy flavor perfect as a side or appetizer.  I personally don’t like fried okra, but my guests in the south love it, so I make it for them over the holidays.

How to Store Fried Okra Recipes

Refrigerate: Make sure you cool down your breaded okra to room temperature before you store it. Add in a single layer to an airtight container lined with paper towels to soak up any excess oil. It will last about 3 days.

Freeze: The best way to freeze these is to flash freeze them. Spread the leftovers on a baking sheet and freeze for an hour until solid. Then drop the individual pieces in a freezer-safe bag or container, removing as much air as possible. They won’t stick this way, and they should keep for about 6 months.

Reheat: If you have an air fryer, that’s the way to go! It will crisp these babies back up perfectly. Heat at 350 until crispy and hot (about 6 minutes. You can also do this with an oven, but crank the heat up to about 400 degrees and bake for 15, turning at the halfway point. Never reheat in a microwave.

This Classic Southern Fried Okra Recipe features fresh okra breaded in a cornmeal and breadcrumb mixture (the secret to extra crispy fried okra!)

Servings: 6 servings

Ingredients

12 ounces fresh okra, cut into 1/2 inch pieces

Salt and pepper to taste

2 large eggs

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 cup seasoned bread crumbs

1/4 teaspoon paprika

1/8-1/4 teaspoon cayenne goes up if you enjoy the spice

Oil for frying

Instructions

Season the okra with salt and pepper.

Add eggs to a separate small bowl and beat.

Combine flour, cornmeal, seasoned bread crumbs, paprika, and cayenne into another small bowl and whisk together.

Begin by dipping okra into the dry coating mixture.

Next, add okra to eggs, coating all sides.

Lastly, dip back into the coating and set aside the okra on the baking sheet.

Repeat the dredging process until all the okra is ready. Let them all sit for about 15-20 minutes until they are completely set up so the batter stays on.

Heat oil, going up about 1 inch in a frying pan over medium-high heat. You should be looking for a temperature of around 350°F.

Fry okra until golden brown and drain on paper towels.

Serve hot. Enjoy!

Elizabeth Kilbride is a writer and editor with forty years of experience, including twelve years in online content. She is the author of five books and holds an Associate of Arts degree in Business Management, a Bachelor’s degree in Mass Communication and Cyber Analysis, and a Master’s degree in Criminology with a focus on cybercrime and identity theft. Currently pursuing a Ph.D. in Criminology, Elizabeth’s portfolio covers politics, current affairs, elections, history, and true crime. She is also a gourmet cook, life coach, and artist skilled in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative, she has been involved in over 300 campaigns and has transformed many life events into books and scripts. Additionally, Elizabeth manages seven blogs on topics ranging from art and life coaching to food, writing, gardening, opinion, and history pieces.

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