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.