Deep Fried Okra
Prep time
Cook time
Total time
Okra, an important part of traditional southern cuisine, really shines when it's deep fried.
Recipe type: Side Dish
Cuisine: American
Serves: 2
  • Oil to cover about 3 inches of the bottom of a pan
  • ½ cup cornmeal
  • 1 cup flour
  • salt and pepper to taste
  • Okra, sliced thin at moment of prep
  1. Like any breading for frying, you want to mix the cornmeal and flour together with the salt and pepper (you can kick it up with some garlic powder, cayenne pepper, red pepper flakes or whatever spices you want). I mix it all in a plastic bowl that is big enough to shake my okra around in too.
  2. After the dry ingredients are well mixed, I toss the okra in and shake it up. If you slice the okra right before you want to coat and fry it, it’s moist enough to hold the breading and you don’t have to worry about dipping it in egg or buttermilk. Okra’s mucilage is kind of sticky anyway.
  3. Add the floured okra to hot oil and fry until you desired level of browness. I like mine well done and crunchy.
It’s important not to mess with it too much in the pan or it gets mushy. I let mine cook completely on one side, then turn it (as best as I can). I try to only touch it once or twice during cooking.
Recipe by Recovering Vegan at