Crispy Cornmeal Okra

Even if you object to the slippery texture of stewed okra, we think these little fried disks will win you over. Once crisped to a golden brown, fried okra is an irresistible snack enjoyed throughout the Southern United States, including Oklahoma. The chipotle sour cream dipping sauce adds a welcome kick to all the earthy greenness.

Recipe courtesy of Roger Mooking
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
YIELD: 4 servings
LEVEL: Intermediate


  • 4 cups vegetable oil
  • 1/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon garlic powder
  • 2 egg whites
  • Kosher salt
  • 2 cups fresh okra, washed and dried well, tips removed
  • Chipotle Sour Cream, recipe follows
  • Chipotle Sour Cream
  • 1 cup sour cream
  • Juice of 1/2 lime
  • 1 canned chipotle pepper in adobo sauce, finely chopped
  • Kosher salt and freshly ground black pepper
recipe tools


In a large, heavy-bottomed pan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.

Prepare a baking tray lined with paper towels.

Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.

Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the preheated oil.
Fry the vegetables until golden brown, turning frequently for even color.

Transfer the fried okra to a tray, lined with paper towels to absorb the excess oil, and season with salt, to taste. Coat, and fry, and season the remaining okra. Serve with the Chipotle Sour Cream.
Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.



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