Description
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!
Ingredients
Units
Scale
- 1–1 1/2 pounds okra
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 cup milk
- vegetable oil for frying
Instructions
- Rinse the okra and let it sit on a paper towel-lined plate to dry. Once dry, slice into even 1/2-inch pieces.
- In a gallon plastic bag, mix together the flour, salt, and pepper until well combined.
- In a small bowl, whisk together the egg and milk until smooth.
- 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.
- 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.
- Working in batches, carefully place the coated okra in a single layer in the hot oil. Fry until golden brown on all sides, gently flipping with a slotted spoon often to ensure even cooking.
- Once golden brown, transfer the fried okra to a plate lined with paper towels. Immediately sprinkle with a pinch of salt to enhance the flavor.
- Repeat the frying process with the remaining batches of okra, adding more oil to the pan as needed. Serve the fried okra warm.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: side
- Method: stovetop
- Cuisine: Southern
Nutrition
- Serving Size:
- Calories: 312
- Sugar: 1.7 g
- Sodium: 215.6 mg
- Fat: 23.8 g
- Carbohydrates: 22.2 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 31.2 mg