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Southern Fried Okra

Beth Duggar | September 7, 2016

This summer garden favorite is a southern staple. With cornmeal coating, these fry into delicious crunchy bites, making them a perfect side for any meal.

Prep Time
5-8 minutes
Cook Time
8-10 minutes
Cook it With Our


  • 2 quarts fresh okra
  • 2 large eggs, lightly beaten
  • 1 cup cornmeal
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon freshly ground black pepper (or to taste)
  • ½ teaspoon onion powder or garlic powder (optional)
  • ½ to ¾ cup bacon drippings or vegetable oil (enough to fill the skillet ¼-inch deep)


  1. Wash the okra with lots of water and let dry. Remove the ends and slice into ¼- to ½-inch-thick rounds. Place in large bowl. (If the okra is tough, throw it out.) Pour the beaten eggs over the okra and stir gently until the rounds are coated. Add the cornmeal, salt, pepper, and, if desired, onion or garlic powder, stirring gently to coat. 
  2. Heat the bacon drippings in a 12 Inch Skillet over medium-high heat until hot. To test, add a slice of okra to the skillet to see if it really sizzles. Pour half the okra into the skillet and cook until golden brown all over, turning it with a metal spatula. (Some people like it almost burned.) You may need to add more bacon drippings.
  3. Remove the okra from the skillet and repeat with the remaining okra, adding more drippings if needed.

Pro Tip: When pulling okra from the garden, you can put it directly into freezer bags and freeze. When ready to use, just thaw and wash for fresh veggies any time.

dutch oven sketch
dutch oven sketch
Contributed By: Beth Duggar
Beth Duggar is a local South Pittsburg resident and the current President of The National Cornbread Festival. 


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