Fried Okra!

We use okra several ways in our cooking in the South, probably because the hotter the summer the better it grows.  We put it in soups and stews and gumbos to thicken them.   We cook it with tomatoes and onions and bacon and such. You can also pickle okra whole and it's tasty.  Some people actually just boil and season it and eat it just like that.  I am not one of those people. It can be a little slimy, unless you cook it certain ways.  I think okra needs a little something to make it really good.

  One of my favorite ways to eat okra is to batter it and fry it.  I do like to deep fry mine, because it cooks so much more quickly and evenly and it's not as greasy.   It's also not nearly as messy to do.   If you prefer pan frying, you can do that also, but just try the deep fry method and I think you will like the results.  

 Here is what you need for this fried okra: 

1 lb. of fresh okra, washed and sliced across in about 1/2 inch pieces
2 cups buttermilk
1 tsp. hot sauce (optional)
2 cups self rising flour
2 cups corn meal
1 tsp. salt
1 tsp. Cajun seasoning (optional)
1/2 tsp. black pepper
oil for deep frying

 Mix the hot sauce in with the buttermilk if you are using it.  This cooks out and really isn't all that spicy, but gives the okra a good flavor. Place the okra slices in a bowl and cover with the buttermilk, coating each piece. 

In a gallon size Ziploc bag, mix the flour, cornmeal, salt, pepper and Cajun seasoning.  If you don't like a little zip to your okra, you can leave the Cajun seasoning out.  I think it adds some extra flavor to it.  If you don't use the Cajun seasoning, you might need to sprinkle the cooked okra with a big more salt as soon as you take it out of the oil.

Dip the okra out of the buttermilk with a slotted spoon into the flour/cornmeal mixture in the Ziploc bag.  Close the bag and shake until all of the pieces are well coated.   You will need to do two or three batches.  Don't put too many at one time in the bag. 

Heat the oil in a deep fryer to about 375 degrees.  I usually just use my Fry Daddy for this so it doesn't have a temperature control, but you can drop one piece and tell when the oil is ready.  It should bubble and roll when dropped.   Fry in batches and don't over crowd.  Roll the pieces over once or twice during cooking.  Don't move them around too much or you will knock your batter off.

When they are nice and brown, after about 4-5 minutes or so,  remove with slotted spoon to a paper towel lined bowl or dish to drain.  Serve immediately!


  1. I live up North in Wisconsin but I LOVE Okra!lol I grew it in my garden one year but stopped growing it because Yes, IT WAS SLIMY!!and I just figured that I didn't know how to cook it right. Anyhow..I gave up on it:-( Thanks for posting this as it looks like I could handle it this way and will be trying it as soon as I can find some okra!!I see it in the market sometimes but it is probably out of season now but I will surely save this recipe!! Lyn(the northerner with southern Taste buds)

    1. Lyn, you can stew okra with canned dice tomatoes an that will take the slime out.

    2. Another way to take the slime out is to cook the okra on top of black eyed peas. The slime falls to the bottom and you are left with yummy okra and peas!

    3. Then put onions with the okra and black eyed peas and some diced tomatoes and you have hopping john stew. Good stuff.

  2. This looks so delish ~ thanks for sharing your recipe.

  3. I buy frozen okra all the time and it works great, the same way! We live in Montana & can not get it to grow here. I am from Texas, hubby is from Kentucky & we grew up on fried okra. Our northern friends have never heard of it, but love it when i make it!! So glad Walmart sells frozen cut, unbreaded okra! i never buy it pre-breaded!! Always bread your own, as in this recipe!! Love your recipes!! Thank you!

  4. I LOVE Okra! As a matter of fact I am frying some right now! lol I fry it the old fashion way that my Grand Aunt taught me to fry it eons ago. I do not like the "coated" okra. I fry mine with bacon and oil. It is never slimmy.

  5. I've been able to get frozen Okra at Whole Foods; haven't seen it in other stores. Delicious any way you cook it! One of the many tasty foods I grew up on in Virginia!

  6. Thanks for the recipe, I LOVE fried okra!

  7. This sounds like the recipe we have always made except we use egg instead of buttermilk. I like to fry it up with onions and ham. It make the best dish all in one that way. I never eat it any other way. Way too slimy for me.

  8. I love fried okra, but love it boiled as well. I love the fact that it slides down with almost no chewing due to the "slime." Good ole slime.



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