Southern Fried Okra

Fried Okra Recipe

If you're after that true Southern crunch, this fried okra gets it done. Quick, no-nonsense, and packed with flavor—it’s perfect for a weekend cookout or an easy weeknight side. Frozen or fresh okra? Doesn’t matter. Grab what you’ve got and fry up a batch in minutes.

INGREDIENTS:

  • 1 bag frozen cut okra (or fresh cut okra)

  • ¾ cup cornmeal

  • 1 tbsp olive oil

  • 1½ tsp Runnin Wild Vegetable Seasoning

  • Hot oil for frying (vegetable, canola, or peanut oil works great)

DIRECTIONS:

  1. Prep the okra: If using frozen okra, allow it to thaw slightly or pat dry to remove excess moisture. Fresh okra works just as well—just slice it into bite-sized pieces.

  2. Toss to coat: In a bowl, combine okra with olive oil, cornmeal, and vegetable seasoning. Mix well until the okra is evenly coated.

  3. Heat the oil: In a deep skillet or heavy-bottomed pan, heat about 1 inch of oil over medium-high heat until hot (about 350°F).

  4. Fry in batches: Carefully sprinkle the okra into the hot oil in a single layer. Don't overcrowd the pan. Cook for no more than 2 minutes, just until golden and crispy.

  5. Drain & serve: Use a slotted spoon to remove the fried okra and drain on paper towels. Serve hot!

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