Fried Okra Recipe

Wash the okra and pat completely dry. Trim stem ends and discard any tough or bruised pods. Slice okra on the diagonal into 1/2-inch pieces (or leave whole if pods are small). Place sliced okra in a bowl and sprinkle with 1 tsp kosher salt. Toss and let sit 10 minutes, then blot again with paper towels to remove excess moisture (this helps breading adhere and prevents sogginess).

In a wide, shallow bowl or rimmed baking sheet, whisk together the yellow cornmeal, all-purpose flour, optional corn flour, smoked paprika, garlic powder, onion powder, black pepper, and cayenne until evenly combined.

In a separate bowl, beat the egg and whisk in the buttermilk and optional hot sauce until smooth. If you prefer a thicker coating, reduce buttermilk to 1/3 cup; for a lighter coating, use the full 1/2 cup.

Heat oil

Pour about 1 inch of vegetable oil into a heavy skillet or cast-iron pan (about 1 cup for a 10-inch skillet) and heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of breading into the oil — it should sizzle and rise to the surface within a few seconds.

Coat okra

Working in batches of about 6–8 pieces to avoid crowding, dredge the dried okra first in the wet batter, allowing excess to drip off, then transfer to the breading mixture and press gently to coat all sides. Shake off excess coating and set breaded okra on a wire rack while you finish the remaining pieces.

Fry

Carefully lower a single layer of breaded okra into the hot oil. Fry until golden brown and crisp, about 3 to 4 minutes per batch, turning once halfway through for even color. Maintain oil temperature between 325–350°F (160–175°C); if it browns too quickly, reduce heat. Use a slotted spoon or spider to transfer cooked okra to a paper-towel-lined baking sheet or rack to drain.

Season

Immediately sprinkle the hot fried okra with the remaining 1/2 tsp kosher salt (or to taste) and give a gentle toss to distribute.

Repeat coating and frying with remaining okra, re-establishing oil temperature between batches. If the breading darkens too much between batches, stir the breading mixture to redistribute and remove any burnt pieces.

Serve the fried okra hot, with lemon wedges for squeezing and optional dipping sauces (ranch, remoulade, or hot sauce). Leftovers keep in a single layer in the refrigerator and re-crisp best reheated in a 400°F (205°C) oven for 6–8 minutes.