Spicy Skillet Fried Okra

A bowl filled with breaded and fried okra pieces, dusted with a light coating of seasoning.

This skillet fried okra is crispy, flavorful, and coated with seasoned almond flour instead of cornmeal. It fries up golden and crunchy, making it a simple side dish with plenty of Southern-inspired flavor.

Course Appetizer, Side dishes, Small bites, Snack

Cuisine American, International

Keyword add the okra, brown, cast iron skillet, cornmeal, fresh okra, fried okra, fried okra recipe, fry, high heat, okra recipes, side dish, skillet, skillet fried, skillet fried okra, vegetable oil

Prep Time 15

Cook Time 5

Servings Servings

Calories 1624kcal

Author Zuzana Paar

Equipment

Ingredients

1 Pound Fresh Okra cut into ½-inch slices
½ Cup Coarse Almond Flour
½ teaspoon Salt Kosher , plus extra to finish
¼ teaspoon Black Pepper
¼ teaspoon Cayenne Pepper
¼ teaspoon Smoked Paprika optional
3 Cups Oil for frying such as peanut or vegetable

US Customary - Metric

Instructions

Wash, dry thoroughly, trim, and slice the okra into ½-inch rounds.
Toss the okra with seasonings and almond flour, then let it rest for 5 minutes.
Heat about 1½ inches of oil until a pinch of breading sizzles immediately.
Fry in batches for 4–5 minutes until golden and crispy.
Drain on paper towels, sprinkle with salt, and serve immediately.

Notes

Frozen okra can be used, but it must be fully thawed and dried even more aggressively than fresh before it goes anywhere near the breading. Frozen okra releases significantly more moisture as it thaws and will make the almond flour coating soggy before it even hits the oil.
The oil temperature drops every time you add a new batch. Let the oil come fully back up to heat between batches before adding the next one; a 60- to 90-second wait is usually enough. Adding okra to oil that has not recovered will give you a pale, greasy result instead of a golden, crispy one.
Cayenne can be adjusted freely in this recipe without affecting the texture. Cut it to a pinch for mild heat or double it to half a teaspoon if you want a genuinely spicy coating. The smoked paprika is optional in the recipe, but I never skip it.

Nutrition