Authentic Southern Fried Okra

READY IN: 25mins
Recipe by 1 Fat Chef

Traditional cornmeal coating with a trick to make it stick!

Top Review by Sugar Rushay

I used a bag of frozen okra, rinsed it with hot water to thaw it quickly. The portions of the recipe were perfect! This made 2 cups (two batches) and was excellent. Having the cornmeal batter FINALLY stay on the okra was so nice. Thanks for sharing this recipe.

Ingredients Nutrition


  1. Wash okra and cut into 1/2 inch rounds.
  2. Put in a mixing bowl and sprinkle with flour. Shake it around vigorously to coat evenly, then bounce in a wire strainer to remove all excess. Final coat should be very light!
  3. Return to mixing bowl and add beaten egg. Stir to cover each piece of okra.
  4. Place cornmeal in zipper bag with salt and pepper.
  5. Add okra in 1 cup batches and shake until each piece is coated. Remove with something that will allow extra cornmeal to fall away. Put on a plate until all okra is coated.
  6. Fry in 1/2 inch lard or oil at 400 degrees or med-high until pieces are golden brown.
  7. Drain on brown paper or a wire rack.
  8. Salt additionally if desired.

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