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Fried Okra


Fried okra is sometimes called Southern popcorn because when you start eating it, you just can’t stop. The pop-able morsels are the perfect way to sneak vegetables into your children's mouth or just make them as a fun alternative to any snack-time treat. This recipe makes a great side dish or an appetizer for any occasion.

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Rate this recipe 4.6/5 (28 Votes)


  • oil for frying
  • 3 egg yolks
  • 3/4 cup buttermilk or whole milk
  • 2 tablespoons hot sauce
  • 2 tablespoons Kosher salt
  • 1 teaspoon cayenne pepper
  • 1 pound fresh okra, both ends trimmed and cut into 1/2-inch pieces
  • 1/2 cup white cornmeal
  • 1/2 cup corn flour
  • 2 tablespoons Kosher salt
  • 1 teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • Oil for frying
  • Green Onion Aioli:
  • 4 tablespoons green onions, sliced
  • 1 tablespoon garlic, minced
  • 1 egg
  • 2 teaspoons lemon juice
  • 1/2 teaspoon Kosher salt
  • Pinch cayenne pepper
  • 1/2 cup vegetable oil


Servings 10
Preparation time 40mins
Cooking time 60mins


Step 1

Heat oil to 360°F.

Whisk together the egg yolks, milk, hot sauce, 2 tablespoons Kosher salt, and 1 teaspoon cayenne pepper.

Place cut okra into the egg wash, mixing it up a bit to cover. Let stand 15 minutes.

In the meantime, combine the cornmeal, corn flour, 2 tablespoons Kosher salt, cayenne pepper and garlic powder in a brown paper bag. Shake well.

Take 1/3 of the okra out of the egg wash and place into the paper bag, shake well to coat. Do this in 2 more times for even coating.

Fry okra in batches until golden brown. Overcrowding the pan will make the fried okra greasy.

Drain and remove the okra to a paper towel lined plate. Season with Kosher salt immediately after removal.

Serve with Green Onion Aioli

Combine the green onions, garlic, egg, lemon juice, and salt in the work bowl of a food processor. Puree well until the mixture is green. With the motor running on low speed, slowly drizzle in the oil until the mixture is thick.

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