Fried Okra Recipe

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From Nola Cuisine Images – (reedited)

Fried Okra is sometimes called Southern popcorn, because when you start eating it, you just can’t stop. Try making some as an appetizer at your next gathering to see why. I served mine with a Green Onion Aioli, recipe is below. Enjoy!

Fried Okra Recipe

1 lb Fresh Okra, both ends trimmed and cut into 1/2 inch pieces

For the Eggwash:

3 Egg Yolks
3/4 Cup Buttermilk or whole milk
2 Tbsp Hot sauce
2 Tbsp Kosher salt
1 tsp Cayenne

For the breading:

1/2 Cup White Corn Meal
1/2 Cup Corn Flour
2 Tbsp Kosher salt 1 tsp Cayenne
1 Tbsp Garlic Powder

Oil for frying

Heat the oil to 360 degrees F.

Whisk together the egg yolks, milk, hot sauce, salt, and Cayenne. Place the cut Okra into the eggwash, mixing it up a bit to cover. Let stand 15 minutes.

In the meantime, combine the cornmeal, corn flour, and seasonings in a brown paper bag, shake well. Take the okra out of the eggwash and place into the paper bag, shake well. Do this in 3 stages for even coating. Fry the okra in batches until golden brown, I did mine in 3 batches to prevent overcrowding the pan, and making the fried okra greasy. Drain and remove the okra to a paper towel lined plate. Season with Kosher salt immediately after removal. Serve with Green Onion Aioli (recipe below).

Green Onion Aioli Recipe

4 Tbsp Sliced Green Onions
1 Tbsp minced Garlic
1 egg
2 tsp Lemon juice
1/2 tsp Kosher salt
1 pinch Cayenne
1/2 Cup Vegetable Oil

Combine the green onions, garlic, egg, lemon juice, and salt in the workbowl of a food processor. Puree well until the mixture is green. With the motor running on low speed slowly drizzle in the oil until the mixture is thick.

More Okra Recipe at Nola Cuisine:

Creole Okra & Tomatoes
Okra Gumbo

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14 thoughts on “Fried Okra Recipe”

  1. Hi, that okra looks really delicious and I’d be sure to make it as a side dish for my upcoming Mardi Gras dinner, except that I have no access to okra here in Italy. I’m wondering if you have any suggestions for a (preferably) vegetable side dish to go along with Andouille-shrimp gumbo over rice. Any suggestions would be of great help. Thanks!

  2. Susan, may I suggest a nice Cole Slaw to compliment your gumbo.

    Cole Slaw

    Serves: 6

    • 1 head cabbage, shredded (12 cups)
    • 2 large yellow onions, thinly sliced
    • 1 cup sugar
    • 1 teaspoon salt
    • 1 teaspoon dry mustard
    • 1 cup vinegar
    • 1 teaspoon celery salt
    • ½ teaspoon freshly ground black pepper
    • 1 cup vegetable oil

    Note: Shredded carrots and shredded purple cabbage may also be added to this salad.


    1. In alternate layers, place cabbage and onion in large bowl.
    2. Combine sugar, vinegar and spices in a saucepan and bring to a boil.
    3. Remove from heat and add oil.
    4. Drip dressing over cabbage and onions. Do not stir.
    5. Cover and refrigerate overnight before serving.

  3. My mother who is from Czech immigrants,Would just coat the okra with seasoned flour and would fry till black and crunchy. Man that is so good!

  4. The green onion aioli with fried okra is a great idea (also for Fried Green Tomatoes). You know how I love green onions and I’ve even thought of Fried Green Onions 🙂

  5. Mom used to make a salad out of fried okra and add fresh chopped tomatoes, green onion and crumbled bacon. You have to mix it together right before serving and eat right away or everything gets mushy. But, it taste so great we never let it sit on the plate long. Thanks for the great website.

  6. Hey Cynthia, this is indeed a wonderful recipe. Back here in India Okra is always used for a curry & have never seen as a snack. But I will try this the next time.

    We fry okra in gramflour flavored with salt & finely chopped corriander leaves & green chillies!! Try & see how it goes. Maybe you’ll like it.

  7. Pingback: Spicy Fried Okra
  8. Bibomo, that sounds like a great salad. Fried okra, has always been fried okra….and nothing else to me and my family…
    I am going to try this, maybe adding some chopped purple onion & bean sprouts for a ‘3 crunch’ experience….. I’ll let Y’all know how it works out…

  9. Try cutting up fresh okra as in this recipe, then coat lightly with corn meal. (no flour) Fry until okra begins to turn black and crunchy (make sure all the slime in the middle is gone) and salt when it comes out of the fryer. You can shake on some Creole or Cajun seasoning (no, they are not the same) also, instead of salt. My family loves the crunchiness and it can be eaten as a snack or as a side with many dishes.
    Note that fresh okra is best, thawed frozen okra becomes limp and doesn’t work nearly as well.

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