Southern Fried Okra
I’ve been making fried okra for years now, and I promise, it’s easier than it looks. I grew up watching the grown folks fry it up in a cast iron skillet, and now I keep it just as simple, just as good. If you’ve ever been intimidated by frying or worried about slimy okra, don’t stress and if you’ve been burned by bland breading before, this one will change your mind. I’m breaking it down step-by-step so you can get that golden, crunchy bite that makes fried okra so good.
Servings 4 servings
Calories 242kcal
Ingredients
- 12 oz okra Diced into ½ inch pieces
- 1-2 eggs I needed 2 eggs.
- ⅓ cup all-purpose flour
- ⅓ cup yellow cornmeal
- ⅓ cup breadcrumbs
- ½ tablespoon Creole seasoning
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- salt and pepper to taste
- canola or vegetable oil for frying
Instructions
Pan Frying
- Wash the okra and slice it into ½-inch rounds. Pat dry with paper towels to remove as much moisture as possible.12 oz okra
- In a small bowl, beat 1–2 eggs until smooth. Set aside.1-2 eggs
- In a large plastic or paper bag, combine the flour, cornmeal, breadcrumbs, Creole seasoning, garlic powder, cayenne pepper, salt, and pepper. Seal the bag and shake to mix thoroughly.⅓ cup all-purpose flour, ⅓ cup yellow cornmeal, ⅓ cup breadcrumbs, ½ tablespoon Creole seasoning, ½ teaspoon garlic powder, ½ teaspoon cayenne pepper, salt and pepper to taste
- Working in batches, dip the okra into the beaten eggs, allowing any excess to drip off. Then transfer the egg-coated okra into the bag of breading. Seal and shake until well coated.
- Place the coated okra on a wire rack or baking sheet and let it sit for 10–15 minutes. This helps the coating stick better when frying.
- In a large skillet or heavy-bottomed pan, heat about 1–1½ inches of oil over medium-high heat. The oil should reach 350-375 degrees. Test with a thermometer or drop in a piece of breading—it should sizzle immediately.canola or vegetable oil for frying
- Add the okra in batches, being careful not to overcrowd the pan. Fry for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Use a slotted spoon to remove the okra and place it on a wire rack. I avoid paper towels because those will soften up the okra. Let cool slightly, then serve hot.
Air Frying
- Lightly spray the air fryer basket with cooking spray. Arrange okra in a single layer, spacing them out so they’re not touching. Spray the tops lightly with oil or cooking spray.
- Air fry at 400 degrees for 8–12 minutes, shaking halfway through until golden and crispy.
Notes
Feel free to swap out Creole Seasoning and season the okra with whatever you like.
You can use frozen okra, but be sure to defrost it first.
Allow the okra to rest 10-15 minutes before you cook it. You can tell the breading has adhered when you no longer see any wet spots in the breading.
Make sure the oil is hot enough before frying. Cold oil = soggy coating that slides off. Don't overcrowd the pan. This will lower the temperature of the oil.
Optimal temperature is between 350-375 degrees. You should also retest the temperature in between batches.
Nutrition
Serving: 4oz | Calories: 242kcal | Carbohydrates: 28g | Protein: 9g | Fat: 10g