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Southern Fried Okra

Total Time

Prep/Total Time: 30 min.


2 servings

Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. —Pam Duncan, Summers, Arkansas


  • 1-1/2 cups sliced fresh or frozen okra, thawed
  • 3 tablespoons buttermilk
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornmeal
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic herb seasoning blend
  • 1/8 teaspoon pepper
  • Oil for deep-fat frying
  • Additional salt and pepper, optional


  1. Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture.
  2. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

Southern Fried Okra Tips

How do you make fried okra not slimy?

Cooking okra quickly and over high heat tends to help prevent the okra from becoming too slimy. When you're preparing the okra, slice it into bigger chucks instead of thin slices. The smaller you slice, the slimier the okra will get.

Do you wash okra before frying?

Yes, you should wash the okra right before use. Make sure to dry it thoroughly, because additional moisture will cause the okra to become slimy. Check out more tips on how to cook okra.

Can you eat raw okra?

Yes! It's fine to eat raw okra. Here are more foods to eat raw.

Research contributed by Sarah Fischer, Taste of Home Culinary Assistant

Nutrition Facts

3/4 cup: 368 calories, 31g fat (2g saturated fat), 1mg cholesterol, 410mg sodium, 19g carbohydrate (4g sugars, 4g fiber), 5g protein.