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Fried Okra


Serves 6.


  • 1 (14 oz) bag of frozen okra
  • 3/4 c corn meal
  • 1/4 c all purpose flour
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1 tsp salt (divided use)
  • 1/4 tsp black pepper
  • 1 large egg
  • 1/2 c cultured buttermilk
  • high temperature oil


  1. Completely thaw the okra in refrigerator. Rinse, drain, and place on clean toweling until dry.
  2. Cut pods in half or in 1/2-inch pieces.
  3. In a shallow bowl, lightly beat the egg. Add buttermilk and 1/2 teaspoon of the salt. Blend well.
  4. In another shallow bowl, whisk together the corn meal, flour, paprika, oregano, cayenne, remaining half-teaspoon salt, and pepper.
  5. In batches, dip okra in buttermilk mixture, then dredge in cornmeal mixture. Place on holding dish. Continue until all the okra is breaded.
  6. In a heavy pot or skillet, place 2-inches or more of the high temperature oil. Heat on medium high. Oil is ready when one piece of breaded okra sizzles and bubbles in the hot oil.
  7. Using slotted spoon or spider, drop a batch of okra in the oil. (I put about one-fifth in at a time.) Fry and turn 2-3 minutes or until golden brown.
  8. Remove okra to a rack or wire sieve over a tray or plate. Once drained a few minutes, transfer to a platter. Repeat with remaining okra.
  9. Serve hot as is, or with tartar sauce (a simple mixture of mayonnaise and sweet relish) or your favorite dipping sauce.

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