Spicy Fried Okra
Spicy Fried Okra is crispy, golden, and packed with bold Southern flavor. Coated in a seasoned cornmeal crust and fried until crunchy, this dish delivers just the right kick of heat in every bite. It’s a classic comfort food that’s perfect as a side or snack.
Servings: 4 servings
Calories: 238kcal
Ingredients
- 1 pound fresh okra sliced into ½-inch rounds
- ½ cup white cornmeal finely ground
- ½ teaspoon kosher salt plus more to finish
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon smoked paprika optional
- peanut oil or vegetable oil for frying
Instructions
- Rinse the okra and pat it completely dry. Trim off the stems and slice into ½-inch rounds.
- In a large bowl, mix the sliced okra with salt, pepper, cayenne, and smoked paprika. Add the cornmeal and gently stir until the okra is coated. Let it sit for 5 minutes to help the coating stick.
- In a heavy-bottomed skillet or Dutch oven, pour enough oil to cover the okra pieces to a depth of about 1½ inches. Heat the oil over medium-high heat until it reaches 350°F, or until a pinch of cornmeal sizzles immediately.
- Fry the okra in batches for 4 to 5 minutes, stirring once or twice, until the okra is golden and crisp.
- Drain the fried okra on a rack or paper towels and season with additional salt to taste.
- Serve immediately while hot and crispy.
Video
Notes
Chef Jenn’s Tips
- Dry okra is the key to crisp okra. Take the extra minute to pat it dry well.
- Finely ground cornmeal works best. Coarse cornmeal will feel gritty.
- Fry in batches to keep the oil hot and the okra crisp.
- A spider strainer makes frying much easier and safer than tongs or a spoon.
Nutrition
Serving: 0.5cup | Calories: 238kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 300mg | Potassium: 434mg | Fiber: 6g | Sugar: 2g | Vitamin A: 926IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 2mg