Fried Okra Pods


  • 1 pound fresh okra pods (medium-sized preferred)
  • 2-3 cups vegetable oil for frying
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup all-purpose flour
  • 1 cup fine or medium grind cornmeal
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • Cayenne pepper (optional, to taste)
  • Lemon wedges (for serving)


  1. Wash and trim the okra pods by cutting off the stem ends and discarding any blemishes.
  2. Decide on your slice: You can leave the pods whole or slice them into 1/2 inch rounds or spears for faster cooking.
  3. In a large bowl, whisk together the eggs and milk. Let the okra soak in the egg mixture for 10 minutes (optional, but helps the coating adhere).
  4. In a separate bowl or zip-top bag, combine the flour, cornmeal, salt, garlic powder, black pepper, and cayenne pepper (if using).
  5. Heat the oil in a large skillet or Dutch oven to 350°F (175°C).
  6. Dredge the okra pods in the flour mixture, making sure to coat evenly. You can shake off any excess flour.
  7. Fry the okra in batches to avoid overcrowding the pan. Fry for 2-3 minutes per side, or until golden brown and crispy.
  8. Transfer the fried okra to a paper towel-lined plate to drain excess oil.
  9. Serve immediately while hot with lemon wedges for squeezing over the okra.


  • Use a cast-iron skillet for even heat distribution.
  • Don’t overcrowd the pan when frying, as this will lower the oil temperature and make the okra soggy.
  • If you prefer a thicker batter, add a tablespoon of cornstarch to the flour mixture.
  • For a spicier kick, add a pinch of red pepper flakes to the flour mixture.
  • You can substitute buttermilk for the milk in the egg wash for a tangier flavor.

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