Fried Okra is super easy to make and seriously addictive. Dredged in flour and fried until golden and crispy, it's delicious as an appetizer or side dish!
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Fried okra is a popular delicacy in the Southern United States. As this vegetable is also a staple in Filipino kitchens, I want to share with you how I make these crispy nuggets.
The recipe comes together in less than 20 minutes and uses simple ingredients you probably already have on hand. The breaded nuggets turn out golden, crunchy, and tasty; they'll be a great addition to your appetizer or side dish list.
Ingredient notes
- Okra- choose small, young pods as they're softer and less woody. Look for bright-green color with no brown spots or blemishes.
- Flour and Cornstarch- use a mix of flour and cornstarch for breading. Cornstarch inhibits gluten formation, creating a lighter, crispier coating.
- Eggs- help the flour stick better.
- Oil- use oil with a neutral taste and high smoke point for deep-frying, such as canola, safflower, or vegetable oil.
- Salt and pepper- I use a simple seasoning of salt and pepper as these babies don't need much to be super delicious. You can, however, experiment with your favorite spice blends like garlic powder, paprika, or cayenne pepper.
Frying tips
- Drain the okra well and pat dry to help the breading adhere well.
- Deep-fry at the optimal temperature of 350 F to 375 F. Too hot and the coating will burn before the okra is cooked; too low and it will absorb a lot more grease.
- Do not overcrowd the pan, fry in batches as needed. Heat the oil back to 350 F before adding the next batch. Skim any stray pieces of food in the oil to prevent from burning and darkening the oil.
- Donโt drain on paper towels as they absorb steam, turning deep-fried foods soggy. Instead, drain on a wire rack set over a baking sheet to catch oil drips.
Serving suggestions
- If you're looking for a delicious appetizer, these golden and crunchy okra nuggets are the perfect match to an ice-cold beer. And they make a tasty side dish, too!
- They're usually served with buttermilk dressing, but I prefer them with spicy vinegar.
- As with most fried foods, they're best enjoyed hot and fresh from the pan.
More crispy appetizers
Crispy Fried okra is easy to make and so tasty. The vegetable is sliced to bite-size pieces, dredged in flour, and fried to golden, crunchy perfection. Delicious as an appetizer or side dish!
Course: Appetizer, Side Dish
to 6 Servings
Ingredients
- 1 pound fresh okra, ends trimmed and cut into ยฝ inch rounds
- canola oil
- 2 eggs
- ยพ cup flour
- ยผ cup cornstarch
- ยฝ teaspoon salt
- ยฝ teaspoon pepper
Instructions
- In a cast-iron skillet or heavy-bottomed pot over medium heat, heat about 2-inches deep of oil to 350 F.
- In a bowl, whisk eggs until frothy.
- In another bowl, combine flour, cornstarch, salt, and pepper. Whisk together until well distributed.
- Dip the okra in the beaten eggs to fully coat.
- Dredge in flour mixture to fully coat.
- In the hot oil, add okra in batches and cook, stirring occasionally, for about 2 to 3 minutes or until golden and crisp.
- With a slotted spoon, remove okra from the pot and drain on a wire rack. Season with additional salt, if desired. Serve with spicy vinegar dip.
Notes
- Drain the okra well, and pat dry to help the breading adhere well.
- Deep-fry at the optimal temperature of 350 F to 375 F. Too hot and the coating will burn before the okra is cooked; too low and it will absorb a lot more grease.
- Do not overcrowd the pan, and fry in batches as needed. Heat the oil back to 350 F before adding the next batch. Skim any stray pieces of food in the oil to prevent burning and darkening the oil.
- Donโt drain on paper towels as they absorb steam, turning deep-fried foods soggy. Instead, drain on a wire rack set over a baking sheet to catch oil drips.
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Edaline Del Pilar says
Hi, I usually blanch or steam okras and have bagoong and vinegar for dip. Sometimes I just toss a handful in my pot of newly cooked rice and before I start having my meal I have eaten half of them already. Now, I will try this one.
Maia says
this i have to try...
Lalaine says
Hello Maia
Hope you do give these fried okra a try. They're delicious! I especially like them with spiced vinegar ๐
Kano says
I'm married to a pinay living in Negros-Occidental, made these (fried okra) for our family of three and they never tried it before, they were an instant hit, along with other American staples. Lalain, I love your food pics.
Keepup the great work.
Lalaine says
Hello
Thank you so much for your feedback. The photo taking is what gives me the most angst and it means a lot to me that you find my pictures appetizing enough. Made my day ๐
Disa says
I just used your recipe today the fried okra turned out great !
Lalaine says
Aren't they addicting? I can easily finish a pound of this by myself! ๐
Lalaine says
Hello Disa,
Thanks for the feedback. I am glad you enjoyed them ๐
Lovely says
whoah! will give this a try.. =)
Lalaine says
I hope you do, so yummy! ๐
Lalaine says
Hope you do, Lovely ๐ Very addicting!
Mia says
I love whole fried okra dipped in vinegar-soy sauce sawsawan...I admit this is quite addicting!
Lalaine says
Hi Mia
Vinegar and soy sauce is also my choice of dip for these fried okra. Super addicting I can eat a whole pound by myself ๐
Dinah says
We love Okra boiled, then with bagoong as dipping sauce. I will surely try this version ๐
Lalaine says
Uy, nagutom na naman ako, Dinah ๐ I haven't had boiled okra for awhile. Mmm! Fried fish na terno plus vinegar at bagoong na sawsawan, best lunch ever ๐
Chubby Luna says
Steaming it retains much of its flavour and nutrients unlike boiling. Just steam it for about 5 mins until the color turns bright green and you can enjoy eating it with your favorite bagoong.
Raymund says
Looks like I have to try this okra, never seen anything like it but surely it looks delicious
Lalaine says
This is a must try, Raymund., so addicting! I've never tried them before my trip to Utah but now I am hooked ๐