How to Make Crispy, Classic Southern Fried Okra at Home

Crispy Southern fried okra šŸ½ļø is a golden, crunchy delight! Perfect as a side or snack, this easy recipe brings classic Southern comfort straight to your table. šŸ˜‹

White Plate with Fried Okra with a Side of Salad and Pork Ribs

Confession time: I had never eaten classic Southern fried okra until I moved to Tennessee. How has such a staple Southern side not made its way out to California by now? Who knows the answer to that question, but I do know that fried okra is delicious—so good that I decided to grow it in my garden. Nobody warned me how big these plants get! I planted them from seeds, and now the stalks are at least 8 feet high! This makes for a lot of okra. I have sautĆ©ed it, roasted it, pickled it, and even thrown it in stir-fries, but my family likes fried okra best.

How to Make Classic Southern Fried Okra

There’s something comforting about a plate of classic Southern fried okra… crispy, golden bites that make any meal feel special. Follow these simple steps, and you’ll have a side dish your family will love.

Step 1: Start with Fresh Okra

Begin with 12–14 fresh okra pods that have been thoroughly washed and had their ends trimmed off. Choosing fresh okra is key to making classic Southern fried okra because it ensures the best texture and flavor for frying.

Fresh Whole Okra

Step 2: Dice the Okra

Dice the okra into small, bite-sized pieces to make them easy to fry and eat. Keep in mind that okra has a reputation for becoming slimy once cut, so it’s best to move quickly and start the cooking process right away. For classic Southern fried okra, working efficiently helps maintain its signature crunch.

Cutting Board with Chopped Fresh Okra

Step 3: Prep the Egg Mixture

Crack one egg into a small bowl and whisk it until smooth. Soaking the cut okra in the egg mixture for about 5–10 minutes helps the batter stick better, creating that crisp coating we all love in classic Southern fried okra.

Bowl of Chopped Okra that is Dregged in Eggs

Step 4: Prepare the Batter

As the okra soaks, mix together your batter. Combine 2/3 cup of cornmeal with 1/2 teaspoon each of Kosher salt and ground pepper, along with a dash of cayenne pepper for a slight kick. A well-seasoned batter is what gives classic Southern fried okra its bold, savory flavor.

Bowl of Cornmeal, Salt, Pepper, and Cayenne Pepper for Fried Okra Recipe

Step 5: Coat the Okra

Take the okra out of the egg mixture and dredge it in the seasoned cornmeal batter. Make sure each piece is evenly coated on all sides so they fry up with a consistent crunch. Proper coating is essential to achieving that golden perfection in classic Southern fried okra.

Okra Dredged in Cornmeal

Step 6: Fry Until Golden

In a medium sautƩ pan, heat 1/2 cup of vegetable oil over medium to high heat. Let it heat up for a couple of minutes before pouring in the okra. You want the oil hot enough that you hear that nice crackle when you put the okra in. Layer the okra flat on the pan so that no okra is on top of each other. Let it cook for a minute or two, and then flip it to the other side. Let it cook on the other side until the okra is golden brown.

Frying the Okra in a Large Black Pan

Step 7: Drain Excess Oil

Once the okra has turned a beautiful golden brown, carefully remove it from the pan and transfer it to a plate lined with a paper towel. This step is essential for soaking up any extra oil, keeping your classic Southern fried okra light and crisp. Gently pat the tops with another paper towel to remove any lingering oil, ensuring each piece stays perfectly crispy and ready to serve.

Removing Oil from Fried Okra with Paper Towel

Enjoying Your Southern Classic

Now, the classic Southern fried okra is ready to eat! I usually have to make a double or triple batch of these puppies because there are so many hands sneaking them!

White Plate with Fried Okra with a Side of Salad and Pork Ribs

Fried okra is a great side dish for almost any star piece of meat. Pictured here are my Crockpot baby-back ribs with homemade rub and vegetable salad with Italian basil dressing. Fried okra also makes a great snack served with a classic Remoulade Sauce like the one from Simply Recipes. Have you ever eaten classic Southern fried okra? Are you a lover or a hater? Leave a comment and let me know! Happy cooking, y’all!

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Southern Fried Okra Pin
Heidi Davison

Head Baker & Owner

Hi, I'm Heidi, Head Baker and Owner of Heidi's Bakery in Knoxville, TN.

What began as a blog to share family recipes has become a thriving bakery, thanks to community support.
Many recipes here are from my family’s cookbook. Give them a try and leave a comment below!

Heidi Davison the Owner of Heidis Bakery

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