Fried Okra


  • 1 cup cornmeal
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 pounds fresh okra
  • 2 cup soy or almond milk
  • Oil for frying


  • Cut off and discard tip and stem ends from okra and cut into 1⁄2-inch-thick slices.
  • Stir okra into soy or almond milk. Cover and chill 45 minutes.
  • Combine cornmeal, flour, salt, pepper and garlic powder in a medium bowl.
  • Remove okra from soy or almond milk and dredge into cornmeal-flour mixture to coat well.
  • Add okra to hot oil and cook until golden brown.
  • Remove from oil, drain on paper towels.
  • Serve hot!

6 Responses to “Fried Okra”

  1. vegancharlie January 31, 2012 at 4:20 AM #

    oh geeze… you had me a fried and okra :-P. For some reason all this time cooking vegan I never thought to fry okra. My grandma used to do it all the time when I was younger I am surely going to try this out! BTW the pictures you take are so crisp. What kind of camera do you use?

    • TheSouthernVegan January 31, 2012 at 1:51 PM #

      I use a Nikon SLR camera for most of the photos. Enjoy the recipe, it is one of my favorites! 🙂

  2. Katy December 30, 2012 at 4:29 PM #

    This looks incredible! Quick question: Do you taste the soy milk at all in the okra once it’s done? I am cooking for a group of southern folks who are used to a traditional egg wash, and I would much rather omit the eggs, but I’m unfamiliar with using soy milk as a substitute. Thanks so much! :]

  3. sunilok February 22, 2014 at 9:54 AM #

    Really Nice dish .Definitely i will try during this week end.I too tried same okra fry but with different style.Mine gives a good combo with roti’s o r hot rice.Try this once.Yummy okra fry

  4. Etty Dickinson September 13, 2015 at 11:31 AM #

    Fried okra is one of my favourite things in the world, and I make it a lot. Seems I can never make enough, it disappears the minute the platter is out. Just one problem, the breading sometimes falls off when I put it into hot oil. My coating is almond milk wash, then dredge in corn meal, very fine breadcrumbs, nutritional yeast, garlic salt and old bay seasoning. I always make sure the oil is boiling hot, but I still end up with half naked okra pieces. What am I doing wrong?

  5. Jeanette Solis October 14, 2016 at 10:10 PM #

    I pick about a pound a day from my garden, so I have so much Fried is my fav! going to have to try

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