This southern fried okra (aka "southern popcorn") is made with fresh okra, cornmeal, and panko breadcrumbs, then deep fried to perfection! Serve with homemade lemon aioli for a simple, but delicious snack!
You might also like these buttermilk fried chicken tenders!
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Ingredient Notes
You only need a few ingredients to make this crispy southern fried okra!
Okra - For best results, use fresh okra! You want to choose smaller pods (3-4 inches) that are bright green with no black specs. Okra is typically in season June through August.
Panko Breadcrumbs - I like using panko breadcrumbs for extra crunch, but regular breadcrumbs work just as well.
Cornmeal - This is optional, but the cornmeal adds extra texture and flavor.
Spices - We don't skimp on seasoning around here! You want to make sure both the flour and breading are well seasoned so that you end up with the most flavorful fried okra! But feel free to adjust the seasonings to your taste. Don't like smoked paprika? Just leave it out! Want more heat? Add extra cayenne!
Oil for frying - I typically have canola oil or vegetable oil at home so that's what I use, but peanut oil is also a really delicious option (as long as you aren't allergic of course). You just want to make sure you're using with a high smoke point that is intended for frying.
How to Make Fried Okra
Pour about 2 cups of vegetable oil (you want it to be at least 1 inch deep) into a large, heavy bottomed pot or dutch oven and heat over medium-high heat until the oil reaches 375°F. [I love this thermometer because it clips to the pot.] Place a plate lined with paper towels next to the stove.
While the oil is heating, prepare the okra.
Cut the okra into about 1 inch pieces.
On a large plate, combine the flour, cornmeal, salt, pepper, smoked paprika, and garlic powder.
In a small bowl whisk the eggs and set aside.
Mix together the panko breadcrumbs, salt, garlic powder, smoked paprika, and cayenne on another large plate.
First lightly coat the okra in the flour mixture and shake off any excess. Then lightly dredge in the egg, and immediately coat in the bread crumb mixture.
Fry the okra in small batches for 2-3 minutes or until golden brown and crispy. Be sure to gently flip them over frequently so that they brown evenly.
Remove and let drain on paper towels.
The fried okra is best served immediately while still warm!
Recipe FAQ's
This fried okra is best eaten immediately. But will keep in the fridge for up to 3 days.
Preheat the oven to 350°F and spread the okra on a lined baking sheet. Reheat for about 10 minutes or until crispy.
No! Frozen okra won't give you the same crispy texture as fresh.
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Southern Recipes You Might Like!
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Recipe Card
Southern Fried Okra
Special Equipment
Ingredients
Fried Okra
- 12 ounces fresh okra, cut into ½ inch pieces
- 2 large eggs, beaten
- 2 cups vegetable oil, for frying
Seasoned Flour
- 1 cup all purpose flour
- 2 tablespoons cornmeal, optional
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Seasoned Breadcrumbs
- 1 ½ cups panko bread crumbs
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cayenne, ½ teaspoon if you like it spicy
Lemon Aioli
- ½ cup mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground cayenne, optional
- kosher salt, to taste
Instructions
Lemon Aioli
- In a small bowl, whisk together all of the ingredients for the aioli.
- Store in an airtight container in the fridge for up to a week.
Fried Okra
- Pour about 2 cups of vegetable oil (you want it to be at least 1 inch deep) into a large, heavy bottomed pot or dutch oven and heat over medium-high heat until the oil reaches 375°F. [I love this thermometer because it clips to the pot.] Place a plate lined with paper towels next to the stove.
- While the oil is heating, prepare the okra.
- Cut the okra into about 1 inch pieces.
- On a large plate, combine the flour, cornmeal, salt, pepper, smoked paprika, and garlic powder.
- In a small bowl whisk the eggs and set aside.
- Mix together the panko breadcrumbs, salt, garlic powder, smoked paprika, and cayenne on another large plate.
- First lightly coat the okra in the flour mixture and shake off any excess. Then lightly dredge in the egg, and immediately coat in the bread crumb mixture.
- Fry the okra in small batches for 2-3 minutes or until golden brown and crispy. Be sure to gently flip them over frequently so that they brown evenly. Remove and let drain on paper towels.
- The fried okra is best served immediately while still warm!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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