Cookbook:Fried Okra

Fried Okra
CategoryVegetable recipes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | United States | Southern U.S. cuisine

Fried okra means summer in the southern states of the USA. A quick mid-day meal; a side-dish at the evening meal—easy to make and always tasty.




  1. Wash and drain a couple of handfuls of fresh okra.
  2. Cut each okra into three or four slices, about ¾–1 inch (2–2.5 cm) long. Discard the stem.
  3. Soak the okra in buttermilk or plain milk, drain, then dredge in seasoned flour and corn meal. A quick way to do this is to put ½ cup flour and 1 cup of corn meal in a plastic bag, add the spices you like, put in the okra, and shake.
  4. Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour/corn meal mix.
  5. Deep fry the okra in hot oil until a light to medium brown. They're done in 2–3 minutes.
  6. Drain, and enjoy!