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+ servings
a big pan of fried okra ready to be eaten

Southern Fried Okra

Fried okra is a southern classic and something you either love or hate. Lightly breaded and seasoned, you'll love this simple side dish.
Course Side Dish
Prep Time 10 minutes
Cook Time 5 minutes
Servings 6 people
Calories 143kcal
Author Rachel Ballard


  • 1/2 cup all purpose flour gluten free flour works too
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg
  • 1/2 cup buttermilk
  • 1 7.5 ounce package fresh okra pods
  • 1 cup refined coconut oil for frying


  • In a medium bowl mix the flour, cornmeal, salt and pepper and set aside.
  • In a seperate bowl beat the egg and buttermilk and set aside.
  • Wash and slice the okra into 1/4" thick slices. Throw away the very end pieces.
  • Bread the okra by first dipping it in to the buttermilk mixture then in to the flour and cornmeal, pressing the breading on well.
  • Transfer the breaded okra to the countertop or another bowl and allow it to sit for a couple of minutes before frying. It helps the breading stick. Heat the oil while they sit.
  • In a 9-inch heavy skillet like cast iron, heat the coconut oil over medium-high heat about 5 minutes. Test the oil's readiness by dropping in one okra piece. If it fries immediately, the oil is ready.
  • Fry the okra in three or four batches. Place them in the oil and allow them to sit undisturbed for one minute before turning and avoid tossing it a lot so the breading doesn't fall off.
  • Transfer to a paper towel lined plate and sprinkle with salt. Serve warm.


Calories: 143kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 226mg | Potassium: 91mg | Fiber: 2g | Sugar: 1g | Vitamin A: 73IU | Calcium: 27mg | Iron: 1mg