Name: Old Fashioned Pan Fried Okra Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Southern
Ingredients: 24 Ounces Fresh Okra; 1 Cup All Purpose Flour; ¼ Cup Cornmeal; ½ teaspoon Salt + more for sprinkling after frying; ¼ teaspoon Black Pepper; ½ teaspoon Garlic Powder; 1 Each Large Egg; ¼ Cup Milk; 2 Cups Vegetable Oil for frying

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Introduction

Old Fashioned Pan Fried Okra is a classic Southern side dish that offers a perfectly crispy texture with flavorful seasoning. This simple recipe is ideal for home cooks looking to enjoy tender okra with a crunchy coating. It’s a delicious and satisfying way to prepare fresh okra.

The image shows several round fried snacks placed close together on a white marbled surface. Each snack is golden brown and crispy on the outside with a rough texture. Some of the snacks are cut in half, revealing bright green chopped filling inside, mixed with small pieces of softer light beige or off-white bits. The snacks have a crunchy outside layer and a moist, chunky inside filling. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 ounces fresh okra
1 cup all purpose flour
¼ cup cornmeal
½ teaspoon salt, plus more for sprinkling
¼ teaspoon black pepper
½ teaspoon garlic powder
1 large egg
¼ cup milk
2 cups vegetable oil for frying

Instructions

Step 1: Pour the vegetable oil into a skillet and heat over medium-high heat until it reaches 350°F.
Step 2: While the oil heats, rinse and dry the okra. Cut off the tips and slice the pods into ½-inch pieces.
Step 3: In a resealable bag, combine the flour, cornmeal, salt, black pepper, and garlic powder. Shake well to mix and set aside.
Step 4: In a medium bowl, beat the egg and milk together until fully blended.
Step 5: Add a portion of the sliced okra to the egg mixture and toss with your hand to coat all pieces evenly.
Step 6: Transfer the coated okra to the bag with the flour mixture and shake well until the okra is thoroughly coated.
Step 7: Confirm the oil is at 350°F, then carefully place the coated okra into the hot oil in a single layer. Use a spatula to gently move them around to prevent sticking and to brown evenly, cooking for 3-4 minutes until golden and crispy.
Step 8: Remove the okra with a slotted spoon and place on paper towels to drain excess oil. Sprinkle lightly with additional salt while still hot.
Step 9: Repeat the coating and frying process with the remaining okra until all batches are cooked.

Tips & Variations

Make sure the oil is at the correct temperature before frying to achieve a crispy texture without absorbing excess oil.
Try adding cayenne pepper or smoked paprika to the flour mixture for a spicy twist.
Use buttermilk instead of regular milk for extra flavor and tenderness.

Storage

Store leftover fried okra in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven or toaster oven to help restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Several golden brown, round fried snacks are shown close up, each with a rough, crispy exterior. Some are whole, while others are cut in half, revealing the inside layers: a soft green filling mixed with chunks of white and light brown pieces, surrounded by a thick, crunchy golden crust. The snacks are piled together on a clean white plate, all resting on a white marbled surface. The image focuses tightly on the snacks, highlighting the texture contrasts between the crunchy outside and the soft, colorful filling inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen okra for this recipe?

Fresh okra works best for frying as frozen okra tends to be too moist and can lead to soggy results. If using frozen, make sure to thaw and pat dry thoroughly before coating and frying.

How do I know when the oil is the right temperature?

The oil should reach 350°F for frying. Using a frying thermometer is the most accurate method. If you don’t have one, test by dropping a small sprinkle of the flour mixture into the oil — it should sizzle and bubble immediately without burning.