Fried Okra

Delightfully crispy and ready in 15 minutes, my easy Fried Okra recipe is like the poppable cousin of fried green tomatoes. Try this Cajun Fried Okra as an appetizer or side dish for Mardi Gras or anytime you're craving the flavors of Louisiana.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings (1/2 cup each)

Calories 125kcal

Author Meggan Hill

Ingredients

2 eggs
1/4 cup milk or buttermilk (see note 1)
1 pound fresh okra stems and tips removed, cut into 1/2-inch slices (see note 2)
2/3 cup fine yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
vegetable oil for frying

US Customary - Metric

Instructions

Prepare a baking sheet with a wire baking rack. In a medium bowl, whisk together eggs and milk. Add okra and allow to sit for 10 minutes.
In a zip-top bag, combine cornmeal, flour, baking powder, and salt. Shake well to combine.
Using a mesh strainer, drain okra. With a slotted spoon and working in small batches, add okra to cornmeal mixture. Shake gently to coat and place on prepared baking sheet. Repeat with remaining okra.
In a large skillet or Dutch oven over medium-high heat, add 3/4-inch oil and heat to 375 degrees. Add okra in batches, and cook until brown on all sides, about 2-3 minutes. Remove from oil and place on a paper towel-lined plate. Season to taste with salt and serve.

Notes

Buttermilk: If you don't have (or can't find) a carton, make your own buttermilk. Stir 1/2 cup whole or 2 % milk with 3/4 teaspoon lemon juice. Let the mixture stand for 10 minutes.
Okra: Once coated in cornmeal and fried, I promise they're not slimy. Trim the stems and tips, then slice into 1/2-inch slices so each piece cooks at about the same rate.
Yield: This quick and easy Fried Okra recipe creates seven 1/2-cup appetizer or side dish-sized servings.
Storage: Store leftovers covered in the refrigerator for up to 4 days. I recommend reheating them in the oven or an air fryer for best results.

Nutrition