Crispy and lightly seasoned this old fashioned pan fried okra recipe is a southern classic for a reason. Once you start snacking there's no way to stop.
Popular as a snack or as an appetizer, fried okra can be found across all the southern states.
It's most definitely a classic in Louisiana and can often be referred to as Cajun Popcorn! Add a touch of Cajun seasoning, or hot sauce to the recipe and boom - you have Cajun Fried Okra.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More southern recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Old Fashioned Pan Fried Okra
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- It's easier than expected to fry okra.
- The recipe ingredients are inexpensive.
- Mix it up any way you like, by changing up the dipping sauce.
Groceries you'll need: Ingredients
- Fresh Okra
- Yellow Cornmeal
- All Purpose Flour
- Eggs
- Milk
- Garlic Powder
- Salt
- Pepper
- Oil, for frying (I used Vegetable Oil)
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Cut the okra into ½" pieces.
- Step 2: Add the flour, cornmeal and seasonings to a resealable bag, shake up to mix and set aside.
- Step 3: Add the egg and milk to a medium bowl and mix well.
- Step 4: Add a batch of the okra to the egg mixture and evenly coat all over.
- Step 5: Drop into the flour mixture and shake to evenly coat all okra pieces.
- Step 6: Drop the breaded okra into your hot oil (350°) and cook over medium-high heat until golden brown (about 3-4 minutes) moving around in the large skillet, turning etc.
- Step 7: Remove the okra to a baking sheet lined with paper towels and sprinkle with a little more salt.
- Step 8: Repeat steps with the remaining okra.
Hint: Don't overcrowd the skillet here, or you can end up with pieces stuck together or soggy pan-fried okra.
Recipe variations and substitute ideas
- Bacon Grease - some people like to fry their okra in bacon grease.
- Olive Oil - to keep it a little healthier, although it would be a lot needed or a more shallow fry.
- Frozen Okra - You could use frozen okra, but you need to thaw it first.
- Cayenne Pepper - for a little kick.
- White Cornmeal - you can get a good fine ground white cornmeal that gives a great texture to.
- Onion Powder - too, or in place of the garlic powder.
- Fish Fry - to make it easier you could just use fish fry.
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Necessary gear: Equipment
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I like to use my cast iron skillet for frying like this, but you could use a regular skillet or even an electric fryer.
I have a full list of the equipment I used in the recipe card below.
More southern recipes I think you'll love
How to store leftovers
Once cooled completely, any that you have leftover should be stored in an airtight container (lined with paper towel) and kept in the refrigerator for up to 3 days.
You can freeze pan fried okra - just store in a freezer safe container for up to 6 months.
Mel's kitchen notes
To reheat the okra, I would use an air fryer if you have one to keep that crispy texture - or even an oven would be ok. A microwave will just keep it soft.
Frequently asked questions: FAQs
The okra must not have been moist enough to enable to flour and cornmeal mixture to stick.
Okra naturally has that mucus, however the high heat of frying does help to remove most of it. Some people like to soak their okra in white vinegar before - which can help - but I find it unnecessary as the frying process will get rid of the majority of it.
For a more crunchy okra, add more cornmeal. It's the cornmeal that will give it more of a crunch so use less flour and more cornmeal.
If you've tried this Old Fashioned Pan Fried Okra Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
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Old Fashioned Pan Fried Okra
Video
Equipment
- 1 Cast Iron Skillet 10-12 inch
- 1 Resealable Bag Gallon Size
Ingredients
- 24 Ounces Fresh Okra
- 1 Cup All Purpose Flour
- ¼ Cup Cornmeal
- ½ teaspoon Salt + more for sprinkling after
- ¼ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- 1 Each Large Egg
- ¼ Cup Milk
- 2 Cups Vegetable Oil for frying
Instructions
- Add the cooking oil to your skillet and heat over medium high heat, until 350°F.2 Cups Vegetable Oil
- While the oil is heating, prepare the okra for cooking. Cut the tips off the ends then slice into ½" slices.24 Ounces Fresh Okra
- Add the flour, cornmeal, salt, pepper and garlic powder to a resealable bag and shake well. Set aside.1 Cup All Purpose Flour, ¼ Cup Cornmeal, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ½ teaspoon Garlic Powder
- To a medium sized mixing bowl, add the egg and milk and beat until well mixed.1 Each Large Egg, ¼ Cup Milk
- Add a batch of the sliced okra to the egg mixture first and move about using your hand to make sure all the slices are coated and wet.
- Add this batch to the flour mixture and shake well to coat evenly.
- Check that the oil is definitely at 350°F using a frying thermometer. Drop this first batch of okra into the hot oil, carefully.
- Move around with a frying spatula to make sure they don't stick and to turn over. Cook for about 3-4 minutes, until golden brown.
- Remove from the grease to a sheet pan lined with paper towel and sprinkle a little extra salt.
- Repeat with another batch of the okra, until all is cooked.
Notes
Nutrition
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Fan Favorite Recipes
Shelley Freese says
What sauce do you like to serve with your fried okra?!
Melanie Cagle says
I kind of don't really eat it with a sauce.... it's like just wearing out some good popcorn!
If you mean a dipping sauce, then I would suggest a good Ranch as it's not so bold. Fried Okra has a mild flavor.