Cornmeal Fried Okra

Cornmeal Fried Okra is a Southern classic that brings crispy, golden goodness to your plate. With its crunchy coating and tender interior, this deep-fried side dish is comfort food at its finest.

Whether you’re serving it alongside barbecue, seafood, or just snacking on it solo, it’s always a crowd-pleaser.

Why You’ll Love This Recipe

Crispy and golden every time thanks to the cornmeal coating

Simple ingredients you likely already have on hand

Perfect for parties, potlucks, or snacking

A Southern staple that never goes out of style

Customizable with seasonings, sauces, or spice levels

Key Ingredients

Fresh or thawed okra – The star of the dish, tender with a slight bite

Cornmeal – Adds the signature crisp texture

All-purpose flour – Helps the coating stick and adds a light crunch

Egg – Binds the flour and cornmeal to the okra

Seasonings – Garlic powder, salt, and pepper add depth

Oil – For that golden, irresistible fry

Cornmeal Fried Okra

Ingredients:

4 cups fresh or thawed okra

2½ tablespoons all-purpose flour

1 teaspoon salt

½ teaspoon black pepper

1½ cups yellow cornmeal

1 beaten egg

½ teaspoon garlic powder

Oil for deep frying

Instructions

Slice the okra into ½-inch rounds, discarding the stems and tips.

Place the sliced okra in a colander and rinse thoroughly under cold water.

Transfer the okra to a bowl and dust with flour, tossing to evenly coat. Shake off any excess.

In a separate bowl, whisk the egg. Add the floured okra and stir until every piece is covered in egg.

In a large resealable bag, combine the cornmeal, garlic powder, salt, and pepper.

Add a handful of okra at a time to the bag, seal it, and shake well to coat each piece.

Heat oil in a deep fryer or heavy-bottomed pot to 350˚F.

Fry the okra in small batches for about 2 minutes per side, or until golden and crisp.

Use a slotted spoon to transfer the okra to a paper towel-lined plate to drain.

Serve hot with ranch or your favorite dipping sauce.

Recipe Notes

Cut the okra evenly for uniform cooking.

Pat the okra dry after rinsing to help the coating stick.

Fry in small batches to maintain oil temperature and get even crisping.

You can add cayenne pepper or smoked paprika to the cornmeal for extra kick.

If you’re using frozen okra, make sure it’s fully thawed and drained to prevent sogginess.

Nutrition Information

(per 1-cup serving, estimated)

Calories: 220 | Total Fat: 12g | Saturated Fat: 1.5g | Cholesterol: 30mg | Sodium: 380mg | Total Carbs: 24g | Dietary Fiber: 3g | Sugars: 1g | Protein: 4g

Kitchen Equipment Needed

Knife and cutting board

Colander

Mixing bowls

Resealable plastic bag or shallow dish

Slotted spoon or spider strainer

Heavy-bottomed pot or deep fryer

Paper towels

Thermometer (for oil temperature)

Recipe Swaps and Variations

Gluten-free: Use gluten-free flour and cornmeal

Spicy: Add cayenne pepper or hot sauce to the egg wash

Oven-baked version: Toss coated okra in oil and bake at 425°F for 20–25 minutes, flipping once

Air fryer method: Spray coated okra with oil and air fry at 400°F for 12–15 minutes

Seasoning twist: Try Cajun seasoning, lemon pepper, or smoked paprika for different flavor profiles

How to Store Leftovers

Let fried okra cool completely before storing

Store in an airtight container in the fridge for up to 3 days

Reheat in the oven or air fryer to bring back the crispiness (avoid microwaving if you want it to stay crunchy)

Food and Drink Pairings

Main Dishes: BBQ ribs, fried catfish, pulled pork, fried chicken

Dips: Ranch, spicy mayo, honey mustard, comeback sauce

Drinks: Sweet tea, iced beer, lemonade, or a light sparkling wine

Sides: Mac and cheese, baked beans, coleslaw

Frequently Asked Questions:

Can I use frozen okra instead of fresh?
Yes, just make sure it’s fully thawed and patted dry to avoid excess moisture that can cause soggy frying.

What type of cornmeal works best?
Yellow cornmeal gives the best crunch and flavor, but you can also use white cornmeal or a coarser grind for extra texture.

Is it necessary to use both flour and cornmeal?
Yes – the flour helps the egg stick, while the cornmeal provides that signature crunch.

How do I keep the coating from falling off?
Make sure to press the cornmeal onto the okra gently and let it rest for a few minutes before frying.

Can I make this ahead of time?
It’s best served fresh, but you can prep the coated okra and store it in the fridge for up to 4 hours before frying.

What oil is best for frying okra?
Peanut oil, vegetable oil, or canola oil are great choices due to their high smoke points.

How do I know when the oil is ready?
Use a thermometer and heat the oil to 350˚F, or test with a small piece of okra—it should sizzle and float.

Do I need a deep fryer?
Not at all! A heavy-bottomed pot or cast-iron skillet works just as well.

How do I avoid greasy okra?
Maintain the oil temperature and don’t overcrowd the pan. Let the okra drain on paper towels after frying.

Can I double the recipe?
Absolutely! Just be sure to fry in batches to avoid cooling down the oil.

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