Fried Okra Bites
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Fried Okra Bites is a great dish to serve at your next fish fry, shrimp boil, or barbecue. Small pieces of okra that have a crispy cornmeal coating laced with seasoned salt and garlic. So good!
The first time I tried fried okra was at Lambert’s Cafe in Ozark, Missouri. This restaurant is world-famous for their thrown rolls, where waiters literally throw hot, fresh-from-the-oven dinner rolls to you halfway across the room. Customers sit at tables or booths and order their main entree. Extra side dishes are then served throughout the dinner “family-style” for anyone to try. Over and over again. Trust me, you will not leave this place hungry. Their side dishes include: Fried Potatoes, Macaroni with Tomatoes, Black Eyed Peas, and Fried Okra.
(Post modified with new photos on 7/20/22.)
Who Said Fried Okra is Slimy?
For someone who spent her first 50 years having never tasted okra, I was shocked at how much I loved it! My grandma used to make it when I was a girl, but I always turned up my nose, because my mom told me it was slimy. Yuck. Who wants to eat slimy food?
My middle daughter is the same way. She scrunches up her nose and lets the plate of okra pass right by her.
Okay, I admit, okra can be slimy. But it doesn’t have to be! In fact probably only one out of ten times has someone said my okra was slimy. Personally, I think it was all in their head.
Follow these simple steps to make your own Fried Okra.
Ingredients for Fried Okra Bites
See full recipe in its entirety at the bottom of this post.
- frozen sliced okra (thawed)
- all-purpose flour
- large egg
- hot sauce
- yellow cornmeal
- seasoned salt
- onion salt
- freshly ground black pepper
- peanut oil for frying
Instructions for Making This Recipe
Gather the ingredients so that you have everything close at hand on the counter or table.
Place okra in a large mixing bowl and sprinkle with flour to cover lightly.
Use frozen okra slices rather than fresh. Slightly thaw in the microwave to the point where flour will stick to it.
In a small bowl, whisk together the large egg and hot sauce (for some heat and flavor).
Add the egg mixture to the floured okra and carefully stir to coat each piece.
Place cornmeal in a plastic gallon bag. Add seasoned salt, onion salt, and freshly ground black pepper. Toss to mix well. Place okra in the bag and shake to coat every piece.
Heat oil in a Dutch Oven to 350 degrees. Fry okra in small batches until pieces are golden brown.
It’s important when deep frying to always return oil to your desired temperature between each batch to reduce oily food. In this case, bring the oil back to 350 degrees for crispy okra bites.
Remove okra from oil using a wire strainer and drain on paper towels or on a wire rack. Sprinkle with more seasoned salt as desired. Keep warm until ready to serve.
This recipe will serve 4-6 people. Serve with Coleslaw and Hush Puppies at your next Shrimp Boil or Fish Fry.
Please don’t wait 50 years before you try Fried Okra Bites. I’d hate for you to miss out on such a wonderful thing. And if you ever have a chance to eat at Lambert’s Cafe, I highly recommend it!
See more Fried Foods Here. Browse Appetizers or Side Dishes Here.
Fried Okra Bites
- 16 oz. frozen sliced okra thawed
- 3 tablespoons all-purpose flour
- 1 large egg beaten
- 1 teaspoon hot sauce
- 1 1/2 cups yellow cornmeal
- 1 teaspoon seasoned salt
- 1 teaspoon onion salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 quarts peanut oil for frying
- Gather your ingredients so that you have everything close at hand on the counter or table.Defrost frozen okra just enough for flour to stick to it 1-2 minutes.
- Place okra in a large mixing bowl and sprinkle with all-purpose flour to cover lightly.
- In a small bowl, whisk together the large egg and hot sauce. Add egg mixture to the floured okra and carefully stir to coat each piece.
- Place cornmeal in a gallon freezer bag. Add seasoned salt, onion salt, and freshly ground black pepper. Mix well.
- Place okra in the bag and shake until coated.
- Heat peanut oil in a Dutch Oven to 350 degrees. Fry okra in batches until pieces are golden brown. Return oil to 350 degrees between each batch. Drain on paper towels or wire rack. Sprinkle with more seasoned salt as desired. Serves 4-6.