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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Breading
Okra & Wet Mix
Frying
Serving (optional)
Method
Prep
Trim and slice
Rinse the okra and pat dry. Trim off the stem ends and discard. Slice the okra into 1/2-inch pieces; avoid cutting too thin to reduce sliminess.
Set out three shallow bowls or rimmed plates: one for the breading mixture, one for the wet mixture, and one empty for rested breaded okra.
Breading
Combine the cornmeal, all-purpose flour, optional corn grits, salt, black pepper, paprika, garlic powder, and optional cayenne pepper in the first shallow bowl. Whisk well to evenly distribute seasonings.
In the second bowl, whisk together the buttermilk and the egg until smooth. Stir in optional hot sauce if using.
Working in small batches (about 1 cup okra per batch), drop the sliced okra into the wet mixture, stir to coat thoroughly, then transfer to the dry mixture. Toss and press gently so each piece is well coated. Shake off excess and spread the coated okra in a single layer on the reserved plate to rest while you heat the oil.
Frying
Pour the vegetable or peanut oil into a heavy skillet or Dutch oven to a depth of about 1/2 to 1 inch (roughly 1.5–2 cups depending on pan size). Heat the oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping one piece of breaded okra in: it should sizzle and float immediately, browning within 1–2 minutes.
Fry the breaded okra in batches to avoid crowding — about 1 cup of coated okra at a time. Cook, stirring occasionally, until golden brown and crisp, about 2–3 minutes per batch. Adjust heat as necessary to maintain 325–350°F; too hot will burn the coating, too cool will make it soggy.
Use a slotted spoon or spider to transfer fried okra to a wire rack set over a baking sheet or to paper towels to drain. For best crispness, place on the wire rack and keep in a warm oven (200°F / 95°C) if you are frying multiple batches so all stay hot and crisp.