vegetables
Fried Okra
A simple Southern classic and a garden-season favorite. Fresh okra slices are soaked in a seasoned egg mixture, dredged in a cornmeal coating, and pan-fried until crisp and golden. This quick stovetop recipe highlights the mild flavor and tender texture of okra picked at its peak — perfect as a side dish, appetizer, or snack straight from the skillet.
Ingredients
Okra
- 10 pods okra, sliced into 1/4-inch pieces
Egg Mixture
- 1 egg, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
Cornmeal Coating
- 1 cup cornmeal
- 2 tablespoons flour
For Frying
- 1 to 2 cups vegetable oil
Instructions
- Slice 10 okra pods into 1/4-inch pieces and set aside.
- In a small bowl, beat 1 egg and add 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1/8 teaspoon cayenne pepper, and 1/4 teaspoon garlic powder. Stir well to combine.
- Add the sliced okra to the egg mixture and let soak for 5 to 10 minutes so the seasoning adheres.
- In a medium bowl, combine 1 cup cornmeal with 2 tablespoons flour and mix thoroughly.
- Remove the okra from the egg mixture, allowing excess to drip off, and dredge the okra pieces in the cornmeal–flour mixture until each piece is well coated. Shake off excess coating.
- Heat 1 to 2 cups vegetable oil in a large skillet over medium-high heat.
- Carefully add the coated okra to the hot oil. Stir continuously to prevent sticking and ensure even browning.
- When the okra first begins to brown, reduce heat to medium and continue cooking until the okra is golden and crisp.
- Use a slotted spoon to transfer the fried okra to a paper towel–lined plate to drain. Serve hot.
Notes
- Use young, tender okra pods for best flavor and minimal slime.
- Continuous stirring helps the okra cook evenly and prevents clumping.
- If the coating darkens too quickly, reduce heat to maintain golden color.
- Fried okra pairs beautifully with catfish, BBQ, chicken, or any Southern meal.