Southern Fried Okra is lightly breaded in cornmeal and seasonings for a crunchy, delicious vegetable side dish. Serve it as a side with your favorite protein for a little southern goodness!
Fried Okra is always a crowd pleaser in our family. For some reason, it was always my dad’s job to fry the okra when we had it for family dinners. We would walk through the kitchen and grab a few off the plate as fast as he could fry them. By dinner, there usually were only a few pieces left! They are addictive and so good!!
We made it easy and often would buy the pre-breaded, frozen okra. Since the pandemic, I haven’t been able to find the pre-breaded anywhere. What a panic!! So I started breading my own. Although it takes a little more time, it is SO MUCH better than the frozen, breaded stuff!! I use frozen (non-breaded) okra when I can’t find fresh okra and it’s just as good and much easier. You can usually find it in your grocery store’s frozen vegetable section.
Here’s how to make Southern Fried Okra:
- On a large plate, add 1 cup of cornmeal, 1/2 tbsp of Lawry’s seasoning salt, 1 tsp of paprika, and a good pinch of black pepper. Mix together.
- Break 1-2 eggs in a shallow bowl, add a little water or milk, and stir until the yolks are broken.
- In batches, put a spoonful of frozen okra into the milk mixture and then add it to the plate of cornmeal. Toss the okra around to fully coat each piece. Once they are coated, transfer them to a plate. Repeat this step until all of the okra is breaded.
- Heat vegetable oil in a large skillet over medium/high heat. Use enough oil to just cover the bottom of the skillet.
- When it is hot, use a large frying spider (example in the Amazon link below) to carefully add some of the okra to the oil. Don’t overcrowd the pan. Work in batches so you only have one layer of okra frying at once. Once they are golden brown, transfer the okra to a paper towel lined plate to drain. Once all of the okra has been cooked, sprinkle with a little salt (optional) and serve.
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Southern Fried Okra
Ingredients
- 1 bag of frozen, non-breaded okra or fresh okra when in available
- 1/4 cup vegetable oil
- 1 cup cornmeal
- 1/2 tbsp Lawry's seasoned salt
- 1 tsp paprika
- salt & pepper
Instructions
- On a large plate, add 1 cup of cornmeal, 1/2 tbsp of Lawry's seasoning salt, 1 tsp of paprika, and a good pinch of black pepper. Mix together.
- Break 1-2 eggs in a shallow bowl, add a little water or milk, and stir until the yolks are broken.
- Working in batches, put a spoonful of frozen okra into the milk mixture, coat the okra, and then add it to the plate of cornmeal. Toss the okra around to fully coat each piece. Once they are coated, transfer them to a plate. Repeat this step until all of the okra is breaded.
- Heat vegetable oil in a large skillet over medium/high heat. Use enough oil to just cover the bottom of the skillet.
- When it is hot, use a large frying spider to carefully add some of the okra to the oil. Don't overcrowd the pan. Work in batches so you only have one layer of okra frying at once. Once they are golden brown, transfer the okra to a paper towel lined plate to drain. Once all of the okra has been cooked, sprinkle with a little salt (optional) and serve.
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