Southern Fried Okra

I grew up eating a lot of okra. My dad is from Arkansas, and okra is quite popular in our family. It was almost always prepared the same way: into a frying pan with oil, cornmeal, salt and pepper. No dredging, just into the pan. And it came out crunchy good. I loved it. So, I was a little skeptical when I ran across this recipe for southern fried okra. It uses flour instead of cornmeal. I was thinking there might not be as much crunch as I remembered from all those times make okra. Well, I have to say my skepticism was completely unwarranted.

Southern Fried OkraThis southern fried okra came out absolutely fantastic. Light, crunchy, delicious. I served it as a side, but it was better than fried pickles so I’d not hesitate to serve it as an appetizer (with a nice southwestern dipping sauce, perhaps).

I also love my okra grilled. Just brush them with a bit of oil and sprinkle with salt and pepper and toss them onto the grill until done!

Southern Fried Okra

Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4


  • 1 pound okra ends cut off, sliced into 1/2" rounds
  • 1 cup all-purpose flour
  • 3/4 teaspoon spicy Cajun seasoning
  • 1 large egg
  • 1/4 cup whole milk
  • Vegetable oil for frying


  • In a pie plate, combine the flour and seasoning.
  • In another pie plate, whisk the egg with the milk.
  • Heat 1" of oil in a Dutch oven or cast iron skillet to 375 F.
  • Working in batches, place okra into the egg mixture and stir to coat well.
  • Shake off excess batter and place okra in flour mixture. Toss to coat well.
  • Shake off excess flour and add okra to oil. Do not overcrowd.
  • Let cook until golden brown on one side. Flip and cook until browned on the other side.
  • Remove to a paper towel-lined plate and continue cooking remaining okra.
  • Serve warm.

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