Fried Okra Recipe

Prepare okra

Wash the okra, pat dry thoroughly with paper towels. Trim the stem ends only, leaving pods whole (or slice into 1/2-inch rounds if you prefer pieces). Drying well prevents splatter and helps the coating adhere.

Mix dry coating

In a shallow bowl or pie plate, whisk together yellow cornmeal, all-purpose flour, optional fine cornmeal, salt, black pepper, paprika, cayenne, and garlic powder until evenly combined.

In a separate shallow bowl, whisk the buttermilk and egg until smooth. If using milk + lemon juice substitute, let mixture sit 5 minutes to thicken slightly before adding egg.

Working in batches, dip each okra pod or slice into the wet wash, letting excess drip off, then press into the dry coating to fully coat. Place coated pieces on a wire rack and let rest 5 minutes so coating adheres. For an extra-thick crust, repeat the wet then dry dip once.

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) on a thermometer. If you don't have a thermometer, test with one small piece of coated okra; it should sizzle immediately and the coating should start to brown within 30–45 seconds.

Fry the okra in a single layer in batches (do not overcrowd) for 2–4 minutes per side for whole pods, or 2–3 minutes total for sliced okra, turning as needed, until golden brown and crisp. Adjust heat to maintain oil temperature around 325–350°F and prevent burning.

Use a slotted spoon or spider to transfer fried okra to a paper towel–lined baking sheet or wire rack set over a baking sheet to drain. Immediately sprinkle lightly with the extra 1/4 tsp salt (or to taste) and keep warm in a 200°F oven if frying multiple batches.

Serve hot with lemon wedges on the side, or with your favorite dipping sauce (ranch, spicy mayo, or remoulade).