Fried Okra and Jalapenos

Fried Okra and Jalapeño Recipe

Fried okra is one of the most quintessentially Southern sides. We take the Southern staple to a whole new level by adding some fried jalapeños. The result? Nothing short of amazing!

Fried Okra and Jalapeños
Serves 4
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  1. ½ cup whole milk
  2. 1 large egg
  3. 1¼ cups all-purpose flour
  4. ⅔ cup plain white or yellow cornmeal
  5. 2 tablespoons cornstarch
  6. 1 teaspoon kosher salt, divided
  7. ½ teaspoon garlic powder
  8. ¼ teaspoon ground black pepper
  9. Vegetable oil for frying
  10. 2 (12-ounce) jars whole pickled jalapeños, drained and halved lengthwise, such as Trappey’s
  11. ½ pound small to medium fresh okra, halved lengthwise
  12. Hot sauce (optional)
  1. In a shallow dish, whisk together milk and egg. In another shallow dish, whisk together flour, cornmeal, cornstarch, ½ teaspoon salt, garlic powder, and pepper.
  2. In a large deep skillet, fill with oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°. Dip jalapeños in egg mixture, allowing excess to drip off. Dredge in cornmeal mixture, shaking off excess.
  3. Gently add jalapeños to hot oil. Cook in batches until golden brown, approximately 3 minutes, turning occasionally. (Adjust heat as needed to maintain 350°.) Remove jalapeños from skillet, and let drain on paper towels. Repeat procedure with okra.
  4. Sprinkle jalapeños and okra with remaining ½ teaspoon salt. Serve with hot sauce, if desired.
Taste of the South


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