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Yo! Flavor seekers and crispy dreamers—this Southern fried okra ain't playin’ no games. Your boy Marwin got the groove layering that crunch with rhythm and soul.
We’re talkin’ okra sliced just right, tossed in a light but flavorful coat, and fried until golden and gloriously crisp—no slime, no mess, just snackable Southern heat in under 30 minutes.
Say goodbye soggy, bland fried okra by dialing up the texture and seasoning to levels only your taste buds can dance to.
Beats and Eats (music to pair with fried okra)
"Neo Funk" glides with effortless bounce and depth—just like the golden crust on this okra. Its layered beats mirror the way this fry brings out the okra’s earthy notes while keeping things light, crispy, and irresistibly funky.
Marwin's Flavor-philes and Liner Notes
Cooking tips to elevate texture based on tried and true recipe testing
Texture is almost as important as flavor when it comes to fried okra. So with that being said there are a few ingredients worth noting here:
- Corn Starch: Chosen for its ability to create an airy, shattering crunch, corn starch is the secret to that signature light-but-crispy bite—substitute with potato starch if needed.
- Eggs: Eggs bind the coating, helping it cling to each piece of okra while also adding richness and structure to support the perfect fry.
- Rice Flour: Rice flour lightens the batter and enhances the crisp texture, ensuring a delicate crunch that stays crisp even after resting—gluten-free bonus included.
Food Pairing Recommendation
Serve this Southern fried okra alongside smothered pork chops, a slice of hot water cornbread, or a bowl of dirty rice to keep the down-home vibes going strong. And don’t forget a cold glass of sweet tea with lemon—it’s all about balance, baby.
Make Fried Okra
If you make this soul food fried okra recipe, please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Ingredients
- 1 lb. fresh okra
- 2 eggs
- 1 cup corn starch
- 1 cup rice flour
- 1 tablespoon creole seasoning
- Vegetable or peanut oil
Instructions
- Halve okra pods long ways
- Beat eggs well and add a teaspoon salt
- Soak okra halves in egg wash (use your hands to mix the okra well)
- Mix corn starch, rice flour, and creole spice mix well in a mixing bowl
- Let marinade drain off the okra then dredge them in corn starch and rice flour mixture. Use your hands to pack the coating on
- Let okra sit on a cooling rack for as much time as you have as this will help crust stay intact
- Fry at 375 degrees for 2-3 minutes each side then remove and let cool on a rack. Season again and then enjoy with your favorite hot sauce
Notes
- Rinse your okra well, then chop it into small, bite-sized pieces if you aren't a fan of longer halves.
- Let the okra soak in the beaten eggs for 30 minutes or more.
- Pre-season the flour mixture and then season the okra after frying
- Use your hands to ensure okra is coated evenly, but if you prefer a less messy approach place okra in a paper bag with the dredge and shake well.
- Do not use corn meal if you like actually tasting the okra flavor.
- For other ways to cook okra use my okra guide.
- Pair this soul food classic with popular soul food meats to round out your menu or maybe comforting fried pork chops.
moopbrown
Saturday 11th of May 2019
Thank you! LEt me know what you think.