Classic Fried Okra

This time of year there is no better appetizer than a Classic Fried Okra. Make it now before okra goes away for the year!

Classic Fried Okra recipe - from

I have this theory called the Fried Okra paradox. It’s goes like this: Fried okra is one of my favorite appetizers and I always get sad with fresh okra season is over because it means no fresh fried okra! BUT, I think it might be one of my favorite appetizers just because it’s only available for a month out of the year.

Whatever. It doesn’t matter. The point is that NOW is okra season and if you don’t find time to squeeze some fried okra into your life this very month, then I can’t help you!

This is the real stuff. The good stuff. FRESH OKRA.

Classic Fried Okra recipe - from

Prepping the okra is really easy. Just cut off the ends and cut them into about 1/2-inch pieces. Then toss them in some buttermilk to soak for a few minutes.

Drain them well and then toss them in the cornmeal and spice mixture.

Classic Fried Okra recipe - from

Then into the oil they go! They should fry at 350 degrees F. for just 3-4 minutes. Work in batches so the oil doesn’t cool off too much.

Classic Fried Okra recipe - from

When the okra comes out, let it drain on a few paper towels. You could season it will a little extra salt now if you wanted, but it should be seasoned pretty well already.

Classic Fried Okra recipe - from

Beautifully crunchy on the outside and soft and tender on the inside! It’s something I look forward to each August! Enjoy!

Classic Fried Okra recipe - from

Classic Fried Okra

Yield: 4 to 6 servings.

Prep Time: 10 minutes

Cook Time: 20 minutes


  • 2 pounds okra
  • 2 cups buttermilk
  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1 quart vegetable oil, for frying


  1. Preheat oil in a large pot. Use a deep fry thermometer to ensure safe temperature. Ideal frying temperature is 350 degrees F.
  2. Wash okra and cut off ends. Then slice into about 1/2-inch slices. Soak pieces in buttermilk for a few minutes. Drain well and let most of the buttermilk drain off.
  3. In a separate bowl, combine the cornmeal, flour, and spices. In batches, transfer okra to cornmeal mix, coating well. Then move straight to the fryer.
  4. Fry okra for 3 to 4 minutes per batch. Don't add too many pieces to the pot at once or it might overflow. Work in batches.
  5. Okra is done when it's golden brown. Remove immediately and drain on a few paper towels. Season with a sprinkle of salt.


  • Optionally, you can serve these with a dipping sauce like ranch or a spicy mayo, but they are great with zero dipping sauce as well.

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