Fried Okra Recipe

Prepare okra

Rinse okra pods and pat dry. Trim the stem ends only (leave most of the pod intact to reduce slime). Cut okra into 1/2-inch rounds. Measure out 1 lb trimmed and sliced okra.

Make wet batter

In a medium bowl whisk the buttermilk and the egg until combined. Stir in the 3 tablespoons all-purpose flour to help the wet mix thicken slightly.

Make dry mix

In a separate shallow bowl or pie plate combine the cornmeal (3 tbs), optional yellow cornmeal (2 tbs), breadcrumbs (1 tbs), garlic powder, onion powder, smoked paprika, cayenne, kosher salt, and black pepper. Mix thoroughly so seasonings are evenly distributed.

Coat okra

Working in batches (to avoid crowding), toss about a cup of sliced okra in the wet batter to coat thoroughly, allow excess to drip off for 5–10 seconds, then transfer to the dry mix and toss gently to coat each piece. Press lightly so the dry mixture adheres. Place coated okra on a wire rack while you finish coating remaining okra.

Heat oil

Pour about 1/2 to 1 inch of vegetable oil into a heavy skillet or cast-iron pan (roughly 1.5–2 cups depending on pan size). Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Maintain temperature between 325–350°F while frying.

Fry okra

Fry the coated okra in small batches (do not overcrowd) for 2.5–3.5 minutes per batch, stirring gently with a slotted spoon or spider so pieces brown evenly. Look for golden brown, crisp exteriors. Adjust heat as needed to prevent burning; reduce slightly if browning too fast.

Drain and season

Using a slotted spoon transfer fried okra to a paper towel–lined tray or wire rack set over a baking sheet. Immediately sprinkle with a light pinch of kosher salt while still hot to enhance flavor. Repeat until all okra is fried.

Keep warm (optional)

If preparing multiple batches, keep finished fried okra warm in a single layer on a baking sheet in a 200°F (95°C) oven for up to 15–20 minutes to preserve crispness.

Combine salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion in a large bowl.

In a small bowl whisk together lemon juice, olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust seasoning if necessary.

Just before serving toss the salad with the dressing to lightly coat the leaves. Portion onto plates alongside a generous scoop of hot fried okra.

Whisk together Greek yogurt (or sour cream), hot sauce, honey, lemon zest and a pinch of salt until smooth. Taste and adjust heat or sweetness. Serve in a small ramekin alongside the fried okra for dipping.