If ya'll didn't already know, I'm a southern girl (as evidenced by the fact that I'm always saying ya'll) and fried okra has been one of my favorite snacks for as long as I can remember! In typical southern fashion, it takes something healthy and makes it less healthy but even more delicious. 🙂
I've seen plenty of recipes for "baked" fried okra, but it's just not the same I promise. Nothing gets the okra perfectly crispy like good old fashioned deep frying. I've made fried okra with several different breading mixtures, but my favorite is this combination of panko breadcrumbs and cornmeal. It's perfection!
Fried Okra Tips
- I always use either my Lodge cast iron* or a dutch oven to deep fry these okra because it's the perfect size.
- Use an instant read thermometer* to make sure the oil stays at around 350 degrees for optimal results!
If you make this southern fried okra, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers.
Southern Fried Okra
- 12 ounces fresh okra, cut into ½ inch pieces
- 2 large eggs
- 1 cup panko bread crumbs
- ¼ cup yellow cornmeal
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ¼ teaspoon ground cayenne, ½ teaspoon if you like it spicy
- 2-4 cups vegetable oil for frying
- ½ cup mayonnaise
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon ground cayenne
- salt to taste
- Cut okra into ½ inch pieces.
- Scramble eggs in a small bowl and set aside.
- Whisk together the panko, cornmeal, salt, garlic powder, paprika, and cayenne in another small bowl.
- Coat a few pieces of okra in the eggs and shake of any excess. Then coat evenly in the panko mixture and set aside.
- Heat about 1 inch of vegetable oil in a large pot or skillet over medium high heat until the oil reaches 350 degrees.
- Fry okra in small batches for 2-3 minutes or until golden brown and crispy.
- Remove and let drain on paper towels.
- In a small bowl, mix together all of the ingredients for the aioli.
- Serve warm with lemon aioli.
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