Southern Fried Okra Recipe (No Buttermilk or Eggs)
This crispy fried okra recipe uses fresh okra, cornmeal, and a hot skillet for the perfect Southern side dish. No egg wash needed, just simple, crunchy goodness.
Servings: 6
Calories: 165kcal
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.
Nutrition
Calories: 165kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 200mg | Potassium: 326mg | Fiber: 5g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 17mg | Calcium: 66mg | Iron: 1mg
