Southern Deep-Fried Okra

Bowl of Fried Okra
Cathy Scola/Getty Images
Prep: 15 mins
Cook: 5 mins
Resting: 60 mins
Total: 80 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
280 Calories
19g Fat
24g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 280
% Daily Value*
Total Fat 19g 25%
Saturated Fat 2g 8%
Cholesterol 2mg 1%
Sodium 593mg 26%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 5g
Vitamin C 18mg 92%
Calcium 128mg 10%
Iron 1mg 7%
Potassium 251mg 5%
*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.)

This Southern deep-fried okra recipe with cornmeal is seasoned with salt and pepper, then served browned and crisp. It makes a perfect side dish for any meal.


  • Vegetable oil, for deep-frying

  • 1 pound  okra pods, stem and ends cut off, sliced into 1/2-inch rounds

  • 1/2 cup yellow cornmeal

  • 1/4 cup all-purpose flour

  • 1 scant teaspoon salt

  • 1/2 cup milk, or buttermilk

  • Dash salt

Steps to Make It

  1. Add about 2 to 3 inches of oil to a deep heavy skillet or Dutch oven. Don't fill the pan more than halfway. Attach a deep-fry thermometer and heat to 350 F. Alternatively, you may use an electric deep-fryer.

  2. In a bowl, combine the cornmeal, flour, and 1 teaspoon of salt. 

  3. Pour the buttermilk or milk into another bowl.

  4. Dip the okra pieces in the buttermilk and then roll in the flour coating mixture. 

  5. Working in batches, lower the coated okra pieces into the hot oil. 

  6. Cook the okra until golden brown. 

  7. Using a metal slotted spoon, remove the okra to paper towels to drain. Sprinkle lightly with salt and pepper.

  8. Serve hot or place in a pan and keep warm in a preheated 200 F oven while you fry subsequent batches.


  • Use a seasoned salt blend in place of the salt in the cornmeal mixture.
  • Add a dash of cayenne pepper to the cornmeal mixture.

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