Southern Fried Okra Recipe

A fun southern side dish or appetizer, this Fried Okra Recipe is super simple to put together, takes minimal ingredients, and has the perfect flavor and texture.

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Okra is a southern staple and something that I grew up enjoying. This Fried Okra Recipe is just one of the many, but hands down our favorite way.

I grew up eating Fried Okra and have loved it ever since, so we keep making it today. It goes great with so many dishes or even as an appetizer to munch on.

Easy on-hand ingredients help this come together in no time. You can have this “Southern Popcorn” done in under 20 minutes, how amazing is that!

This can be the perfect side dish for many main-course meals. Think steak, catfish, or pork chops. It’s a delicious side dish with serious potential.

If you have never tried this before but have wanted to, now is the time. I think you’ll love it even if you’re not a fan of okra. It is super good served with an array of dipping sauces such as ranch, aioli, remoulade, or a creole mayonnaise.

I’ve found that I like fried food best when I can dip it in something. Some of my favorite foods are fried. Breaded Okra is the best way to go when frying.

However you serve this Fried Okra Recipe, you are going to fall in love. Especially if you are an okra lover to start, this is just a new fun southern way of eating it that you have to try.

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE Fried Okra Recipe:
• FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• CAN I USE OTHER SPICES?
• DO I HAVE TO USE BUTTERMILK?
• DO I HAVE TO USE CORNMEAL AS THE COATING?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Southern Fried Okra Recipe

1. Easy ingredients help this come together.
2. This is very adaptable.
3. Easily double this recipe to make more for guests.

• Fresh okra pods
• Buttermilk
• Garlic salt
• Pepper
• All-purpose flour
• Fine yellow cornmeal
• Onion powder
• Sweet paprika
• Peanut oil for frying
• Ranch Dressing for dipping (optional)

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1. Cut the okra into ½ inch slices and place them in a large bowl. 
2. Add the buttermilk, garlic salt and pepper, stir to combine.
3. In a zip-top gallon-sized bag, add the flour, cornmeal, garlic salt, onion powder, paprika, and pepper. Zip up the top and toss around to mix everything together.
4. Take about ¼-cup of the okra at a time, let the excess buttermilk drip off, place it into the bag with the flour mixture. Zip the top and toss the okra around so it gets coated.
5. Place a wire rack over a sheet tray and take the okra pieces out one by one and place them on to the wire rack without touching. This helps any excess flour mixture fall off.
6. Repeat with the remaining okra until it is all coated.
7. Add the peanut oil (NOT vegetable oil) to a deep fryer or to a large dutch oven, enough to go two inches up the side of the pan. Heat the oil to 375 degrees F. 
8. Place about a dozen pieces of the okra into the hot oil at a time and fry for 3-4 minutes or until your desired browning. Drain on a paper-towel-lined plate to get rid of any excess oil.
9. Repeat with the remaining okra. Serve immediately with your favorite dipping sauce.

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CAN I USE OTHER SPICES?

Absolutely, if you are not a fan of the seasonings that we use in this recipe, you can totally mix it up.

Some other ideas for seasonings include:

1. Old Bay
2. Blackening seasoning
3. Cajun seasoning
4. Creole seasoning
5. Smoked paprika
6. Chipotle powder
7. Cayenne

DO I HAVE TO USE BUTTERMILK?

For this recipe, yes, I highly suggest that you use buttermilk.

We do not use any other milk for this recipe, nor have we ever. 

You can make your own buttermilk at home, to do that for this recipe add 1 cup of regular milk to a measuring cup and add 1 tablespoon of white vinegar or lemon juice.

Stir this around and let it sit for 5-10 minutes, after it has sat stir again and you have yourself homemade buttermilk!

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DO I HAVE TO USE CORNMEAL AS THE COATING?

Typically fine yellow cornmeal is used in this particular recipe, it gives it the traditional southern texture and flavor that you are going for. 

If you don’t have cornmeal around, another method that you can use that will give it a different texture is a tempura batter, you can find a recipe for that here.

ANY SUBSTITUTIONS?

Using these substitutions can give the dish a different twist while maintaining the original recipe’s delicious taste and crispy texture.

Enjoy experimenting with these options to find your favorite combination!

• Rice flour: Use rice flour instead of all-purpose flour for a lighter, gluten-free option.
• White cornmeal: Substitute white cornmeal for yellow cornmeal if you prefer.
• Panko breadcrumbs: For an extra crispy coating, replace cornmeal with panko breadcrumbs.
• Olive oil: Substitute peanut oil with olive oil if you prefer a different flavor.
• Cayenne pepper: Add cayenne pepper to the seasoning mix for a spicy kick.

Although these are best eaten when they are first made, you can place okra in an airtight container in the refrigerator where they will for up to 3 days.

I like to heat them in the air fryer on medium-high heat.

These can also be frozen fried or unfried.

To cook, do not thaw, just cook them from frozen.

It may take an extra minute or two to cook. Otherwise, the frozen okra will keep in a freezer container for up to 4-5 months.

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Love a good okra recipe that can be used as a side dish or a fun appetizer?

This is the best Fried Okra recipe you’ll find—perfect fried okra every time!

If you’ve tried this FRIED OKRA RECIPE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!