Southern fried okra is crispy, crunchy, and just a tad peppery. Serve it with your favorite dipping sauce and make it the perfect appetizer or side dish for fish, chicken, and pork.
Get the perfect crispy fried okra with a delicious cornmeal coating with this easy-to-follow recipe. Impress your friends and family with this tasty, unique side dish or appetizer.
This is one of my favorite Southern recipes. It comes together fairly quickly and can be fried in less than one inch of oil, making it a little less messy. If you like this recipe, try fried zucchini, fried mushrooms, roasted okra, and beer-battered onion rings.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Greek yogurt: plan full-fat Greek yogurt is best
- Jalapeno: Use fresh jalapenos. Look for the younger peppers that are smooth and green all over with no striations or blemishes.
- Cilantro: Use fresh for the best flavor.
- Okra: It is in season from last spring to early fall. Use fresh okra so the breading adheres.
- Buttermilk: You can save money and make your buttermilk at home by adding 1 tablespoon of lemon juice or 1 tablespoon of white vinegar to a cup of milk and letting it sit for about 5 minutes.
- Cornmeal: either self-rising or plain. Self-rising cornmeal produces a slightly crispier finish.
- Seasoning: Cajun or Creole seasoning
Preparation Tips and Storage
- Trim the stem and pointed end off the okra and discard it.
- Soak the okra in the buttermilk for at least 30 minutes.
- Remove the fried okra and put it on paper towels to absorb any residual oil.
- Try other dipping sauces, like comeback sauce, boom boom sauce, and yum yum sauce.
- Store leftover fried okra in an airtight container in the fridge for up to 4 days. It will not be as crisp upon reheating as it is best enjoyed promptly. However, you can reheat it in the air fryer at 350 degrees for 2-3 minutes (my preferred way) or in the oven at 375 degrees for about 7-8 minutes.
How to Choose the Best Okra for Frying
Look for the smaller pods if you want less slime. The smaller the pod, the younger the pod, which means less slime. Get fresh, bright green okra that is firm and free from blemishes, mold, and soft spots. Fresh okra has a short shelf life, so plan accordingly. Store in the refrigerator and use within a few days.
How to Air-Fry It
Place the breaded okra in a single layer in the air fryer basket. Spritz with cooking spray. Air-fry at 350 degrees for 6-7 minutes, gently shaking the basket after 4-5 minutes. Work in batches if needed.
What to Serve with Fried Okra
- Dirty rice
- Creole jambalaya
- Cheesy grits
- Cajun shrimp pasta
- Shrimp creole
- Southern hoppin’ John
- Cajun chicken pasta
- Pastalaya
More Southern Recipes
Southern Fried Okra Recipe
Ingredients
Jalapeno Yogurt Sauce
- ¼ cup Greek yogurt
- 1 tablespoon jalapeno finely minced
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro finely minced
Fried Okra
- ½ lb. fresh okra
- 1 cup buttermilk
- ½ cup self rising cornmeal
- ½ cup all purpose flour
- 1 tablespoons Cajun seasoning
- Vegetable oil for frying
Instructions
- Mix yogurt, jalapeno, lime juice and cilantro in non reactive bowl. Cover and refrigerate.
- Trim okra by cutting away and discarding tips and stems. Cut in 1/2 inch thick slices. Soak in buttermilk for 30 minutes. Keep chilled.
- Combine cornmeal, flour and Cajun seasoning in large ziploc bag.
- Working in small batches remove okra from buttermilk with slotted spoon. Add okra to ziploc bag and shake to coat.
- Pour oil in dutch oven or heavy pan to a depth of 1 inch. Heat oil to 375 degrees. Using the tongs remove the okra from the bag and add to the hot oil. Fry until golden brown on the bottom then flip and fry until the other side is golden brown; approximately 2 minutes. Drain on paper towels.
- Serve warm with jalapeno yogurt sauce.
Notes
- Soak the okra in the buttermilk for at least 30 minutes.
- Remove the fried okra and put it on paper towels to absorb any residual oil.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Kimberley A
This recipe is absolutely delicious. Thank you so much for sharing.
Lani
This was such a delicious recipe. I really loved how crispy they were.
Melanie
These are delicious little nibbles. They are quick and easy to make with a yummy yogurt sauce. Thanks for the recipe, Beth.
Beth Pierce
You are most welcome, Melanie!
Lisa
Mmmm, pass me a plate. I love fried okra and fried green tomatoes. It’s been a while since I have had either one. I need to fry up a batch maybe this weekend. I haven’t tried them with adding yogurt so that’s different.
Beth Pierce
Thanks, Lisa! Enjoy!
Paula
This homemade fried okra was amazing! I’ve tried other recipes and failed, and was thrilled this one turned out exactly how I wanted them.
Beth Pierce
Thank you, Paula! I am so glad that you liked it.
gerald godinho
This recipe nails that perfect Southern crunch—crispy cornmeal‑coated okra paired with a spicy, tangy jalapeño‑yogurt dipping sauce makes a fantastic starter or side. I loved the tip to soak the okra in buttermilk for 30 minutes, which really helps the coating cling and enhances flavor. The instructions are straightforward, frying in just an inch of oil to reduce mess while delivering golden, peppery bites that stand out. Overall, it’s a simple yet elevated take on a classic soul‑food favorite that’s easy enough for weeknight prep.
Beth Pierce
Thank you, Gerald! I am so glad that you like it.
Melanie E
This fried okra is so yummy. It was a really lovely addition to our meal. Thanks for the slime tip!!!
May
Well, this is new and quite…exciting for me! I only know how to cook okra in two ways — Sinigang (it’s a staple Filipino dish) and well, boiled or steamed, dipped in soy sauce or bagoong and served with tomatoes.
I was actually considering on doing this tonight – but I don’ t have any yogurt in my fridge!! Bummer!
Beth Pierce
You’ll have to run out and get some. It is delicious.
Lisa
Great fried okra recipe! It reminded me of my grandmothers recipe. Food can bring back such great memories.
Beth Pierce
I agree, Lisa!
Karletta
This is a winner with my Cypriot husband. His mother cooks okra in a tomatoey sauce. It’s one of his favorites. This is another great way to prepare Okra and excellent for snacks.