Fried Okra Recipe
Make Fried Okra Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Okra & Coating
Frying & Finish
Method
Okra & Coating
- 1
Prepare okra
Trim the stem tips from the okra pods and slice into 1/2-inch thick rounds. Pat the pieces dry with paper towels to remove surface moisture — drier okra fries crisper.
- 2
Make buttermilk soak
In a medium bowl, whisk together the buttermilk and the egg until combined. Add 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper to the soak. Add the trimmed and cut okra to the buttermilk mixture and toss to coat. Let sit 10 minutes (this helps flavor and reduces slime).
- 3
Mix dry coating
In a shallow dish or pie plate, combine the cornmeal (3 tbs), all-purpose flour (1 tbs), and the optional yellow cornmeal (2 tbs) if using. Add the remaining 3/4 teaspoon salt, 3/4 teaspoon black pepper, smoked paprika (1 tsp), and cayenne (1/4 tsp). Stir to break up any lumps and ensure an even spice distribution.
- 4
Dredge okra
Working in small batches, remove a portion of the soaked okra, letting excess buttermilk drip back into the bowl. Place pieces into the dry coating and toss or shake until each piece is evenly coated. Press gently so the coating adheres. Transfer coated okra to a wire rack or plate while you heat the oil; do not let them sit in a single layer for more than a few minutes to avoid coating falling off.
Frying & Finish
- 5
Heat oil
Pour about 1/2 to 1 inch of neutral oil into a heavy skillet (cast iron preferred) — roughly 1 cup depending on pan size. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 40–60 seconds. Maintain the temperature between 325–350°F while frying.
- 6
Fry okra
Carefully add a single layer of coated okra to the hot oil, avoiding overcrowding (work in batches). Fry for 3–4 minutes, stirring gently or turning occasionally, until golden brown and crisp. Adjust heat as needed to keep oil temperature steady.
- 7
Drain
Using a slotted spoon or spider, transfer fried okra to a paper towel–lined plate or wire rack set over a baking sheet to drain. Lightly season with a pinch of salt while still hot. Repeat with remaining okra, replenishing oil between batches if it becomes too full of crumbs (strain if too many leftover crumbs accumulate).
- 8
Serve
Arrange fried okra on a serving platter. Sprinkle with chopped parsley if using, add lemon wedges and serve immediately with hot sauce or ketchup on the side. Fried okra is best eaten hot and crisp.