Southern Deep Fried Okra

Bowl of Fried Okra
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  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Resting: 60 mins
  • Servings: 2 to 4 servings

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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