Name: Southern Fried Okra (Easy Recipe)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Cuisine: Southern
Ingredients: 1-1 ½ pounds okra; 1 cup flour; ½ teaspoon salt; ¼ teaspoon pepper; 1 egg; ¼ cup milk; vegetable oil for frying

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Southern Fried Okra is crispy on the outside, tender on the inside, and bursting with flavor. Fresh sliced okra is dipped in a milk and egg wash then a seasoned flour mixture, no cornmeal required! It’s then fried to golden brown perfection, making this recipe a summer classic!

When I’m ready to serve this Southern fried okra recipe I like to pair it with other veggie favorites like collard greens, Southern-style green beans, creamed corn, and fried green tomatoes.

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Nothing says summer like fried okra! This tasty treat is so irresistible we like to call it “Southern popcorn” because you just don’t want to stop popping these little nuggets in your mouth once you start!

Why I love this recipe

Every family seems to have their own favorite fried okra recipe and there are many ways to make this tasty treat.

Unlike my fried chicken recipe, this recipe doesn’t require buttermilk so I usually have everything I need on hand. It also doesn’t require cornmeal in the breading. Many people use only cornmeal or a cornmeal and flour mixture but I like the lightness of using only flour in this breading for this recipe.

You also dont need a deep fryer for this recipe, you can fry it up in a large skillet or Dutch oven.

The okra has a nice, earthy taste and the crispy coating perfectly complements it!

Ingredients

fresh okra – look for pods that are bright green and smaller pods, 3 inches or less in length, for the most tender okra
flour
salt and pepper
egg
milk
oil for frying

Step by Step

Prep the okra: Give the okra a good rinse and let it sit on a paper towel-lined plate to dry.
Prepare the coating: In a gallon plastic bag, mix together the flour, salt, and pepper until well combined.
Create the egg wash: In a small bowl, whisk together the egg and milk until smooth.
Coat the okra: Working in batches, dip the sliced okra into the egg mixture, ensuring each piece is well coated. Transfer the coated okra to the plastic bag containing the breading mixture. Seal the bag and shake gently to coat the okra evenly with the flour mixture.
Heat the oil: Pour about an inch of vegetable oil into a large cast iron skillet or Dutch oven. Heat the oil over medium-high heat until it reaches roughly 375 degrees Fahrenheit.
Fry the okra: Working in batches, carefully place the coated okra in a single layer in the hot oil. Fry until golden brown on all sides, flipping often to ensure even cooking.
Drain and season: Once the okra is golden brown and crispy, use a slotted spoon to transfer it to a plate lined with paper towels. Immediately sprinkle with a pinch of salt to enhance the flavor.
Serve and enjoy: Repeat the frying process with the remaining batches of okra, adding more oil to the pan as needed. Serve the fried okra warm and watch as it disappears in no time!

tongs holding breaded piece of okra before frying

Tips for best results

Be sure to slice the okra into uniform pieces to ensure even frying.
Use a frying oil with a high smoke point. Canola oil, vegetable oil, and peanut oil are all good choices.
Use a frying thermometer to monitor the temperature of the oil and maintain it around 375 degrees Fahrenheit for optimal frying results.
Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy okra. Fry the okra in batches for the crispiest texture.
For an extra kick of flavor, try adding a pinch of cayenne pepper, cajun seasoning, onion powder, or garlic powder to the flour mixture. Or give the egg wash a dash of hot sauce.

fork with piece of fried okra in front of bowl of more

Serving suggestions

There are so many options when it comes to what to serve with fried okra! Serve fried okra hot and freshly fried by itself or with your favorite dipping sauce (I like homemade buttermilk ranch dressing). It can serve as a snack, appetizer, or side dish for other Southern classics like pulled pork, shrimp and grits, or red beans and rice.

Storage

Fried okra is best served fresh but if you have leftovers store in an airtight container for up to 3 days. For the crispiest results reheat in an air fryer.

If you try this recipe please comment and rate it below, I love hearing from you!