Authentic Southern Fried Okra

Total Time
Prep 10 mins
Cook 15 mins

Traditional cornmeal coating with a trick to make it stick!

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.


Most Helpful

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.

Sugar Rushay July 21, 2009

WOW! A Fried Okra recipe where the batter stays on! I could hardly believe it. It was so good and crispy. I used peanut oil and also added Old Bay. This is the greatest recipe ever. Can't wait to try it on squash and green tomatoes. Thank you so much!

texasjenny September 11, 2009

I used fresh garden okra and in place of the salt and pepper used a teaspoon of Cajun Seasoning. The finished dish reminded me very much of the okra from my childhood.

PaulaG September 03, 2009

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