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Southern Fried Okra

Southern Fried Okra is crunchy and delicious.  Enjoy as a snack or side dish. Easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings: 3 servings


  • 2 cups okra sliced 1/2-thick or larger fresh or frozen/thawed
  • 1-1/2 cups self-rising white cornmeal mix
  • 1 teaspoon coarse ground black pepper more or less as preferred
  • 1/4 teaspoon garlic herb seasoning blend optional
  • 1 teaspoon salt more or less as preferred
  • 1/4 cup buttermilk (optional)* Use if a thick breading is preferred.
  • vegetable oil for frying


  • Wash sliced okra in warm/salty water. Rinse in warm/clear water.
  • Thoroughly pat dry with thick paper towels or a clean kitchen towel. Set aside.
  • Pour buttermilk into a medium sized bowl. Set aside. DO THIS STEP IF A THICK BREADING IS PREFERRED.
  • In a separate zippered bag or bowl, combine white cornmeal mix, coarse ground black pepper, salt, and garlic seasoning blend (if using).
  • Drop okra chunks into bowl of buttermilk. Remove with a slotted spoon. Drain excess. DO THIS STEP IF A THICK BREADING IS PREFERRED.
  • Roll okra chunks in cornmeal mixture until evenly coated. Set aside.
  • Pour vegetable oil into a large skillet. Warm over low-medium heat until sizzling hot, but not smoking (1-2 minutes). Drop ONE battered okra chunk into the hot oil. If it sizzles, add enough okra chunks to create a single layer.
  • Turn heat up to medium.
  • Fry 2 to 3 minutes OR until golden brown.
  • Flip over and fry 2 to 3 more minutes OR until golden brown.
  • Drain on paper towels.
  • Repeat until all okra has been fried.
  • Serve hot or warm.