Fried Okra Recipe
Make Fried Okra Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Okra
Breading / Batter
Frying
Finish & Serving
Method
Okra
Trim and dry
Rinse the okra under cold water and pat dry thoroughly with kitchen towels. Trim the stem ends without cutting into the pod (remove just the very tip). Cut the okra into 1/2-inch pieces. Toss the cut okra with 1 tsp coarse salt and let sit in a colander for 10 minutes to draw out a small amount of moisture; pat dry again before breading.
Breading / Batter
Make wet mixture
In a medium bowl whisk together 1 cup buttermilk and 1 large egg until smooth. If using milk + lemon juice, mix and let sit 5 minutes first.
Make dry mixture
In a shallow bowl or pie plate combine 1 cup all-purpose flour, 1 cup yellow cornmeal, 1/4 cup fine cornmeal (if using), 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, 1/2 tsp smoked paprika, 1/4 tsp garlic powder and 1/4 tsp cayenne pepper (optional). Whisk to evenly distribute seasonings.
Coat the okra
Working in a single layer or in small batches, toss the dried okra pieces into the buttermilk-egg mixture to fully coat, then transfer them to the dry mixture and toss to coat evenly. Shake off excess breading and set the coated okra on a wire rack for 5 minutes to allow the coating to adhere.
Frying
Heat the oil
Pour about 3 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of 1 to 1 1/2 inches. Heat over medium-high until the oil reaches 350°F (175°C). If you don’t have a thermometer, test with one breaded piece — it should sizzle and float steadily.
Fry in batches
Carefully add a single layer of breaded okra to the hot oil (avoid overcrowding). Fry for 2.5–4 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon or spider to transfer to a paper towel–lined tray or a wire rack set over a baking sheet. Repeat with remaining okra, letting the oil return to temperature between batches.
Drain and season
While still warm, sprinkle the fried okra with 1/2 tsp fine sea salt or flaky finishing salt to taste. Let rest 1–2 minutes to finish crisping.