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 & Batter
For Frying & Finishing
Method
Okra & Batter
Prepare okra
Wash the okra and pat dry thoroughly with paper towels. Trim the stem ends only (about 1/8–1/4 inch) — avoid cutting into the pod to minimize sliminess. If pods are large, slice them into 1/2 inch thick rounds; if small, leave whole or halve lengthwise.
Soak in buttermilk
Place the trimmed okra in a mixing bowl and pour the buttermilk over it. Toss to coat, then let sit 10–15 minutes. The buttermilk helps flavor and slightly tenderize the okra and aids the coating to adhere.
Mix dry coating
In a shallow bowl or pie plate, whisk together all-purpose flour, cornmeal, optional extra fine cornmeal (if using), baking powder, paprika, garlic powder, onion powder, cayenne, salt, and black pepper until evenly combined.
Dredge okra
Working in batches of a handful, remove okra from buttermilk, letting excess drip back into the bowl, and toss in the dry mixture to coat thoroughly. Press the coating onto each piece so it adheres. Place coated okra on a wire rack set over a sheet pan while you heat the oil to maintain the coating.
For Frying & Finishing
Heat oil
Pour 2–3 cups of oil into a heavy skillet or cast-iron pan to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping one coated piece — it should sizzle immediately and float.
Fry in batches
Carefully add a single layer of coated okra to the hot oil without overcrowding (about 4–6 pieces depending on pan size). Fry, stirring/turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Adjust heat as needed to keep oil around 325–350°F so coating cooks through without burning.
Drain & season
Use a slotted spoon or spider to transfer fried okra to a wire rack or paper towel-lined tray to drain. While still hot, sprinkle with a little finishing salt if desired. Repeat frying with remaining okra, bringing oil back up to temperature between batches.