Fried Okra Recipe
Make Fried Okra Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Okra
Breading & seasoning
Wet dip
Frying
To serve (optional)
Method
Okra
- 1
Prepare and dry
Rinse 1 lb fresh okra under cold water. Pat dry thoroughly with kitchen towels or paper towels. Trim off the stem ends and cut the okra into 1/2-inch thick rounds. Dry the cut okra well — excess surface moisture prevents the breading from adhering and causes splattering during frying.
Breading & seasoning
- 2
Mix dry coating
In a wide, shallow bowl or rimmed baking sheet, whisk together 1 cup all-purpose flour, 1 cup cornmeal, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp cayenne pepper until evenly combined. Spread the mixture into an even layer so pieces can be dredged easily.
Wet dip
- 3
Make wet batter
In another bowl, whisk 1 cup buttermilk with 1 large egg until smooth. This thins slightly to create a coating that helps the dry mixture adhere and keeps the okra moist inside.
Frying
- 4
Heat oil
Pour about 3 cups vegetable oil into a heavy skillet (cast iron preferred) or Dutch oven so the oil is roughly 1 to 1-1/2 inches deep. Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don’t have a thermometer, test by dropping a small pinch of the flour mixture into the oil — it should sizzle and float up steadily.
- 5
Coat okra
Work in batches to avoid overcrowding. Dip a portion of the dry okra rounds into the buttermilk-egg mixture, toss briefly to coat, then transfer to the flour-cornmeal mixture. Toss or shake to coat thoroughly, pressing the mixture onto the rounds so a good crust forms. Shake off excess and set the coated okra on a wire rack or sheet pan while you prepare the next batch.
- 6
Fry in batches
When the oil is at temperature, carefully add a single layer of coated okra to the hot oil (do not overcrowd — leave space so pieces don’t stick). Fry for 2½ to 4 minutes, turning occasionally with a slotted spoon or spider, until golden brown and crisp. Smaller rounds will cook faster; thicker slices may need the full time. Maintain the oil temperature around 325–350°F (160–175°C); if it drops, wait for it to recover between batches.
- 7
Drain and keep crisp
Use a slotted spoon to transfer fried okra to a paper towel–lined plate or a wire rack set over a sheet pan to drain. Lightly season with a pinch of salt while still hot if desired. Continue frying remaining batches, reheating oil as needed and bringing it back to temperature before each batch.
- 8