Crispy Fried Okra With Cornmeal Coating Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/25/22
Crispy fried okra

The Spruce Eats / Diana Rattray

Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Servings: 4 servings

Crispy fried okra is such a treat. This recipe for fried okra with cornmeal comes out so crispy and crunchy. Dipped in an egg and hot sauce mixture, rolled in cornmeal and other ingredients, then deep-fried makes this a tasty snack or side dish. A little cayenne flavors the cornmeal coating in this fried okra recipe.

Fresh okra is more plentiful from May through late September when it's in season, although it can be found throughout the year in some areas. Choose okra that has bright green-colored pods without any bruises or blemishes. If it's very sticky in texture, the okra is too ripe and should be avoided. 

Even if you are not a fan of okra or the texture is off-putting, you just might like fried okra. When okra is deep-fried, the infamous slimy texture disappears.

Serve this fried okra dish on its own as a snack or a side dish. It goes well with barbecue chicken or ribs, a grilled steak, or any good Southern meal. Fry up some okra to go with your New Year's Day dinner or with a holiday meal. It will be an instant hit!

Cook Mode (Keep screen awake)

Ingredients

  • 1 pound fresh okra

  • 2 large eggs

  • 4 to 6 dashes hot pepper sauce

  • 1 cup cornmeal

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground cayenne pepper, optional

  • Vegetable oil, for frying

Steps to Make It

  1. Gather the ingredients. Heat the oven to 200 F.

  2. Place a rack in a large baking pan and set it aside.

  3. Wash the okra and drain thoroughly.

  4. Cut off the stem ends of the okra and then cut the pods crosswise into 1/2-inch rounds.

  5. Heat the oil in a deep fryer or deep heavy saucepan to 370 F  to 375 F.

  6. In a medium bowl, whisk together the eggs and hot sauce; add okra and stir to coat all pieces thoroughly.

  7. In a shallow dish, combine the cornmeal, salt, ​and cayenne pepper, if using.

  8. Dip okra pieces into the cornmeal mixture to coat well.

  9. When the oil comes to temperature, fry the okra in batches until golden brown, about 4 to 6 minutes for each batch.

  10. Drain the okra briefly on paper towels. Place the drained okra on a rack in the baking pan and put it in the preheated 200 F oven to keep warm while you cook subsequent batches.

Tips

  • After washing the okra, make things a bit easier for yourself, and drain them in a colander in the sink.
  • Whatever you do, don't overcrowd the deep fryer or saucepan (whatever you're using) with too many pieces of okra at a time, otherwise, they won't cook properly. Cook them in batches.


Recipe Variations

You can omit the cayenne pepper if you want.

Nutrition Facts (per serving)
330 Calories
22g Fat
29g Carbs
8g Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 330
% Daily Value*
Total Fat 22g 28%
Saturated Fat 2g 12%
Cholesterol 93mg 31%
Sodium 341mg 15%
Total Carbohydrate 29g 10%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 8g
Vitamin C 19mg 96%
Calcium 103mg 8%
Iron 2mg 10%
Potassium 276mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Recipe Tags: