Fried Okra


by: I Can Cook That

Okra. I have never made anything with okra, nor have a really had a hankering to do so. But it was one of my vegetables in my CSA share so I thought I'd give it a try. If I had time this weekend, I would have preferred to attempt to make a gumbo, but I'm short on time so I did the second best thing: fried them. Now I have zero idea how to fry anything, especially okra. Thankfully, All You had an easy looking recipe.


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serves: 4

1 pound okra

1 cup buttermilk

1 large egg

1 seeded and minced jalapeño chili

1/4 cup minced scallion

1 tablespoon salt

1 tablespoon smoked paprika

2 cups cornmeal

1 teaspoon salt

1/2 inch of vegetable oil

Nutrition Facts
Fried Okra

Servings Per Recipe: 4

Amount per Serving

Calories: 309

  • Total Fat: 4.6 g
  •     Saturated Fat: 1.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 49 mg
  • Sodium: 2495.8 mg
  • Total Carbs: 59.5 g
  •     Dietary Fiber: 8.9 g
  •     Sugars: 5.2 g
  • Protein: 11.2 g

how is this calculated?

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1.  Add 1 cup buttermilk, 1 large egg, 1 seeded and minced jalapeño chili and 1/4 cup minced scallions to a medium bowl.

2.  Whisk to combine.

3.  Prepare the okra. Trim off both ends.

4.  Cut the pods into 1/2 inch pieces and place into the buttermilk mixture.

5.  Mix together so that the okra is coated. Marinate at room temperature for 15 minutes.

6.  While the okra is marinating, mix 1 tablespoon of salt and 1 tablespoon smoked paprika in a small bowl.

7.  In another bowl, mix 2 cups cornmeal and 1 teaspoon salt.

8.  Heat 1/2 inch of vegetable oil in a medium frying pan to 375 degrees. Take a few pieces of okra out of the buttermilk mixture at a time, shaking to remove excess mixture, and toss in the cornmeal. In batches, drop the okra into the oil and fry for 3 to 4 minutes on each side, or until golden.

9.  Drain on paper towels.

10.  Sprinkle with the paprika-salt mixture and serve.

Cooks' note:
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