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Fried Okra


Fried Okra

Fried Okra

Photo © Molly Watson

Fried okra is one of the tastiest, most crave-able treats I know. Just coat okra with beaten egg and then seasoned corn meal, corn flour, or semolina. I like to fry the pods whole, but there's nothing wrong with cutting the okra into bite-size pieces first to fry up popcorn-like snacks.

Don't know much about okra? Check out All About Okra to learn more.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 1 lb. okra
  • 2 eggs
  • 1 1/2 cup corn meal, corn flour, or semolina
  • 1/2 tsp. salt, plus more for sprinkling, if you like
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne (optional)
  • Vegetable or canola oil for frying


  1. Trim stem ends off okra. Cut pods into bite-size pieces, if you like. Set aside.
  2. In a large bowl beat the eggs with 2 Tbsp. water. Set aside.
  3. In a second large bowl, combine corn meal, salt, and peppers. Set aside.
  4. In a large heavy pot, heat at least half an inch of oil to 350 - 375 degrees (measure with a thermometer, or test it by dipping a piece of bread or the handle of a wooden spoon into the oil - it should sizzle immediately and steadily, if it doesn't sizzle it's not high enough and if it bubbles up violently it is too hot).
  5. While the oil heats, put the okra in the egg and toss to thoroughly and completely coat the pods. Lift okra out, letting excess egg drip off or simply drain in a colander.
  6. Working in batches of 4 or 5 pods, use one hand to put okra in the corn meal and the other hand to toss it to coat it completely with the corn meal mixture. Put coated okra on a plate or baking sheet. Repeat with remaining okra.
  7. Fry okra in batches - the pods shouldn't touch - until coating turns brown and crispy. Use tongs or a slotted spoon to transfer cooked okra to drain on a layer of paper towels. Repeat with remaining okra. Serve hot, sprinkled with additional salt, if you like.

Makes 4 to 6 servings Fried Okra.

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