Okra is one of those veggies that hasn’t quite caught on outside the South, which is eternally surprising. Maybe Louisiana Fried Okra is exactly the dish we need to introduce the mild, crunchy, garden-fresh flavor to the rest of the States! Each bite of Louisiana Fried Okra is deep-fried in a lightly seasoned and truly crispy, golden-brown cornmeal batter, letting the wonderful fried flavor take center stage while the natural okra taste plays a harmonic background role. Grab your favorite dipping sauce and get ready to enjoy the ride! It’s going to be a tasty one, for sure!

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  • 1 quart fresh okra, rinsed, caps and bottom tips discarded, sliced into 1/2-inch rounds
  • 2 tablespoons all-purpose flour
  • 1 egg, beaten
  • 1 1/2 cups yellow plain cornmeal
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • canola oil, peanut oil, or vegetable oil, to taste, for frying


Step 1 –In a mixing bowl, add the okra and sprinkle with the flour, then shake the bowl vigorously to ensure the okra is evenly coated.

Step 2 –Use a wire strainer to strain the flour-coated okra, getting rid of the excess flour and ensuring the okra is very lightly coated.

Step 3 –Transfer the okra back into the bowl and stir the egg in until the okra is well coated.

Step 4 –Add the cornmeal, the salt, and the pepper in a plastic resealable bag and shake to combine.

Step 5 –Add 1 cup of the coated okra into the bag, seal, then shake until the okra is evenly coated. Transfer the okra to a plate.

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Step 6 –Repeat the coating process with the remaining okra.

Step 7 –In a heavy bottomed pan or cast-iron skillet, pour the oil to 1/2-inch depth and heat over medium-high heat until the temperature reaches 350 degrees F.

Step 8 –Fry the okra in batches until golden-brown.

Step 9 –Place the fried okra on a paper-towel-lined wire rack to drain the excess oil.

Step 10 –Serve.