This crispy fried okra recipe is a Southern classic, lightly breaded, golden brown, and full of flavor. It’s the perfect side dish for Sunday supper, cookouts, or anytime you want a bite of golden comfort.
Updated June 2025: This post has been refreshed with new tips, storage info, and a simplified Southern-style recipe for perfectly crispy fried okra. It was originally posted in January 2019.
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Okra was always a staple in my family's kitchen. Whether it was floating in gumbo or simmered with tomatoes, we always found a way to put it on the table. Especially when my grandfather’s garden gave us more than we could handle. But my favorite way to enjoy it? Fried, just like this.
This fried okra recipe is my go-to when I want something simple, nostalgic, and a little crunchy. The cornmeal-flour breading crisps up beautifully, and every bite is light but full of that Southern soul. No buttermilk, no eggs, just the okra, a few pantry ingredients, and a hot skillet.
What You Should Know First
- Fresh Okra is Best: Look for small to medium pods, they're more tender and less slimy.
- No Egg Wash Needed: The natural moisture from the sliced okra helps the cornmeal coating stick perfectly.
- Let it Rest: After tossing in the cornmeal mixture, let it sit and stir occasionally. This builds a crunchier, thicker coating.
- Use Hot Oil: Keep the oil between 350°F and 365°F to avoid soggy okra and get a crispy crust.
📖 Recipe
Southern Fried Okra Recipe (No Buttermilk or Eggs)
Equipment
- 1 cast iron skillet or dutch oven
Ingredients
- 1 pound fresh okra, sliced into ½-inch rounds
- 1 cup self-rising cornmeal
- ½ cup self-rising flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- Optional: pinch of cayenne pepper for a little heat
- vegetable oil for frying
Instructions
- Slice the 1 pound fresh okra and place it in a large bowl. The natural moisture will help the coating stick.
- In a separate bowl, mix together 1 cup self-rising cornmeal, ½ cup self-rising flour, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon garlic powder, and cayenne (if using).
- Toss the okra in the cornmeal mixture until fully coated. Let it rest for 10–15 minutes, stirring occasionally to build up the coating.
- Meanwhile, heat about 1 inch of vegetable oil in a cast iron skillet or Dutch oven over medium-high heat to 350°F.
- Fry the okra in batches, without crowding the pan. Cook for 3–5 minutes, stirring occasionally, until golden and crispy.
- Use a slotted spoon to transfer fried okra to a wire rack or paper towel-lined plate to drain. Serve immediately.
Notes
- Don’t crowd the skillet. Fry in batches to keep the oil hot and ensure crisp results.
- Use a wire rack to drain the okra so it stays crispy instead of steaming.
- Add extra cornmeal if you prefer a thicker coating.
- Toss with Cajun seasoning or your favorite spice blend for extra flavor after frying.
Tips for Crispy Fried Okra Every Time
- Don’t crowd the skillet. Fry in batches to keep the oil hot and ensure crisp results.
- Use a wire rack to drain the okra so it stays crispy instead of steaming.
- Add extra cornmeal if you prefer a thicker coating.
- Toss with Cajun seasoning or your favorite spice blend for extra flavor after frying.
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Fried Okra Questions & Answers
Yes, just be sure to thaw and pat it dry very well before breading to avoid sogginess.
Yes! Lightly oil the breaded okra and air fry at 400°F for 12–15 minutes, shaking halfway through.
Use a 1:1 gluten-free flour blend or swap the flour entirely for additional cornmeal.
How to Store & Reheat Leftover Okra
Store: Let cool completely, then refrigerate in an airtight container for up to 2 days.
Reheat: For best results, reheat in an oven or air fryer at 375°F until crisp. Avoid the microwave to prevent sogginess.
Freeze: Not recommended. Fried okra loses its crisp texture once thawed.
What to Serve with Fried Okra
- Try it with Southern Fried Catfish
- Serve alongside Southern Potato Salad or Southern Cornbread
More Southern Sides You’ll Love
Did you try this Fried Okra Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating and comment to share how it turned out! Don’t forget to tag @SimplyLaKita on Instagram so I can see your crispy creations.
💌 From my kitchen to yours, happy frying!
Mary says
I made some oven fried okra last weekend and it was crazy delicious. I’m still thinking about making your Blackberry Cobbler. Have a great weekend LaKita
xoxo
mary
LaKita says
Yay!! I'm so glad that you enjoyed it! You will not regret trying the Blackberry Cobbler. Have a great weekend Mary 🙂
Karly says
Oh this brings back childhood memories!! Can't wait to make these!
LaKita says
Thank you! It holds so many childhood memories for me as well. Hope you enjoy!