It’s easy to learn how to make fried okra. Fresh, sliced okra is dipped in a mixture of eggs, milk, and hot sauce, then dredged in cornmeal and fried to golden brown.
Okra is a vegetable that’s not much thought about outside the south. It’s often used as a thickener in soups and gumbo, but my favorite way to eat it is dipped in egg, battered in cornmeal and fried to a crispy golden brown. It’s the ultimate Southern soul food.
How to Make Fried Okra
Start by heating to inches of vegetable or canola oil in a large skillet. I like to use cast iron for frying. While the oil is heading, cut up your fresh okra into bite-sized pieces. Set aside.
Next, set up an assembly line. I like to mix two whole eggs, 2-3 dashes of hot sauce, and 1/3 cup of milk in one 8 x 8 casserole dish. Then 2-3 cups of cornmeal in another. Coat the sliced okra in the egg mixture. Then dredge it in the cornmeal. Working in batches, fry the coated okra in the hot oil until the cornmeal coating starts to turn golden brown, about 2-4 minutes.
Drain the fried cornmeal on paper towels. Season with salt. Repeat with the remaining okra. I like to serve my fried okra with a little comeback sauce for dipping.
Storage, Reheating and Freezing
Storage: Fried okra should be placed in an airtight container or plastic freezer bag within two hours. Store in the refrigerator and consume within four days.
Reheating: Preheat the oven to 350 degrees. Place fried okra in a single layer on a cookie sheet and bake for 5-10 minutes until heated through.
Freezing: I do not recommend freezing this recipe. Okra becomes watery and the texture changes after freezing and thawing.
Serve Fried Okra With:
- 2 eggs well beaten
- 2-3 dashes hot sauce
- 1/3 cup milk
- 3 cups sliced okra
- 2-3 cups self-rising white cornmeal
- Vegetable oil for frying
- Combine combine eggs, hot sauce, and milk in a large bowl.
- Pour cornmeal into a separate bowl.
- Coat sliced okra in the egg mixture, then coat with cornmeal.
- Heat oil in a large skillet over medium high heat. Reduce heat to medium. Add okra, frying in batches, until golden brown, about 2-4 minutes.
- Drain on paper towels. Season with additional salt if desired.