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"Neo funk" Crispy Southern Fried Okra

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Southern Fried Okra at its finest. 5 ingredients cooked in only 5 minutes of neo funk!

southern fried okra recipe

If I'm having fried food, then I'm going to fry it right. 'Fried right' for me is a proper crust that is crispy and has a clean, non-greasy finish. Straight-up I love fried okra, but I can't eat everybody's version. Rarely do I come across fried okra that is crunchy. They're usually soft and soggy with a thick breaded exterior. That's anything but righteous!

A typical Southern fried okra recipe calls for cornmeal. I personally avoid cornmeal in this recipe. In my humble opinion food fried in cornmeal taste more like cornmeal vs. the actual food that's being fried. If I got farm fresh okra, then I want my fried okra to taste like frickin okra. I'm all about that new funk da fried!

The key to light and flaky fried okra with serious crisp lies in the use of two ingredients, eggs and rice flour. Eggs shouldn't be a surprise given its frequently used as fried chicken recipes. The trick in this recipe is to allow the okra to soak in the beaten eggs for a spell.

A good coating of beaten eggs makes for a dredge that sticks to the whole okra and doesn't fall apart after a bite. This isn't a big deal when you're eating small round fried pieces of okra aka "Southern popcorn" but when you cut them into lengthwise like fries you notice.

southern fried okra recipe

Why should I use rice flour?

Rice flour is popular in Asian cuisine for its light and crispy properties. If you've ever had Japanese tempura (especially green beans) at your favorite sushi joint or even the crazy popular Korean fried chicken then you know what I'm talking about.

Basically, if you want a light batter, (and you definitely should!) then rice flour is the way to go and this updated Southern fried okra is perfect for your first or second rice flour recipe. The great thing about rice flour is it absorbs much less oil than normal wheat flour during the frying process, which explains why these fried okra have that clean aka less oily finish.

There is also the extra benefit of fewer calories all things considered. The last thing I will say in favor of rice flour is that it doesn't mask the delicious okra flavor like cornmeal per se.

Is Rice Flour gluten-free?

For my friends impacted by celiac disease and/or gluten intolerance, rice flour is the ticket to enjoying the finer things like fried food. Rice flour tends to brown fast relative to normal flour, but this isn't much of an issue with smaller vegetables like okra. If you're one who likes a dredge featuring a blend of starch and flour, rice flour works equally as well with corn starch as wheat flour does. Corn starch is gluten-free as well. And if you don't know, now you know that no gluten equals more crispiness.

Is fried okra slimy?

No, fried okra is not slimy. High heat cooking methods like grilling and frying kill the slime! For those of you looking for slime-free tips for cooking okra in non-high heat ways follow tips in this okra salad recipe.

Fried okra cooking tips

  • 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 cornmeal if you like actually tasting the okra flavor.

MORE OKRA RECIPES

Okra Fried Rice

Charred Okra w/ Harissa

Roasted Okra

Blistered Okra

Stewed Okra

Okra and Tomatoes

Okra Soup

Okra and Collards Salad

Callaloo

If you make this 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.

For other crispy fried food dishes try this Jerk Fried Chicken or Nashville Hot Shrimp Sandwich. Also for more okra recipes and/or deep dive information regarding okra health benefits check-out this post on "How To Cook Okra" which includes breakdowns on all the different preparation methods for okra.

southern fried okra recipe

southern fried okra recipe

Southern Fried Okra

Well seasoned, light, and crispy okra that's the perfect appetizer or just good ole finger food option.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Appetizer
Cuisine: Modern Soul Food, Soul Food, southern
Servings: 4 people
Calories: 341kcal
Author: Marwin Brown

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 unless you're following the recipe for 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.
  • Use your favorite store-bought creole seasoning mix or make your own with paprika, cayenne, garlic powder, onion powder, salt, pepper, and dried herbs.

Nutrition

Calories: 341kcal | Carbohydrates: 70g | Protein: 7g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 81mg | Sodium: 42mg | Potassium: 424mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1450IU | Vitamin C: 27.1mg | Calcium: 109mg | Iron: 1.5mg
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Recipe Rating




Roslia Santamaria

Thursday 9th of May 2019

This looks super tasty!! I can’t wait to give it a try! It’s all delicious ingredients :)

moopbrown

Saturday 11th of May 2019

Thank you! LEt me know what you think.