Facebook0Pin0Reddit0Email0Print0 Delightfully crispy and ready in 15 minutes, my easy Fried Okra recipe is like the poppable cousin of fried green tomatoes.Try this Cajun Fried Okra as an appetizer or side dish for Mardi Gras or anytime you’re craving the flavors of Louisiana.From southeast Asia to Africa, okra was a staple for centuries before arriving in America by way of the West Indies in the 1800s.

Known as a star of gumbo and other stews, Fried Okra first rose to popularity after the Civil War when fritters were very much en vogue.My homemade Fried Okra recipe can be on your table in just 15 minutes, and you definitely don’t need a deep-fryer to make it! And if you prefer to skip frying all together, I’ll also teach you how to make baked okra with similar results.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsFried Okra RecipeRecipe ingredients Ingredient notes Buttermilk: If you don’t have (or can’t find) a carton, make your own buttermilk.

Stir ½ cup whole or 2 % milk with ¾ teaspoon lemon juice.Let the mixture stand for 10 minutes.Okra: Once coated in cornmeal and fried, I promise they’re not slimy.Trim the stems and tips, then slice into 1/2-inch slices so each piece cooks at about the same rate.Oil: I recommend a neutral cooking oil with a higher smoke point.

Vegetable oil, canola oil, or avocado oil are all great options.Step-by-step instructions Prepare a

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