Crispy Fried Okra with Hot Honey
Tender okra coated in a seasoned cornmeal crust, fried until golden and crackly, then drizzled with fiery hot honey. A Southern-American classic that's crispy on the outside, soft inside, and ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 380
- Protein
- 4g
Ingredients
- 1 lb okra, fresh
- ¾ cup cornmeal
- ¼ cup all-purpose flour
- ½ tsp cayenne pepper
- ¼ cup honey
- 2 tbsp hot sauce (like Frank's RedHot)
- 1.5 cup neutral oil (for frying)
Instructions
- 1
Pat okra dry with paper towels. Trim the stem ends and discard any that feel slimy.
- 2
Mix cornmeal, flour, cayenne, salt, and black pepper in a bowl. Toss okra in the mixture until fully coated.
- 3
Heat oil in a large skillet over medium-high until a pinch of cornmeal sizzles immediately when dropped in.
- 4
Working in batches, fry okra 3–4 minutes per batch until deep golden brown and crispy, stirring occasionally.
- 5
Drain fried okra on a paper-towel-lined plate. Warm honey and hot sauce in a small bowl, whisking until smooth.
- 6
Toss okra with hot honey or drizzle on top. Serve immediately while still crispy.
Tools you’ll need
- 12-inch cast iron skillet or large heavy-bottomed skillet
- paper towels
- mixing bowl
- small bowl
- whisk
- slotted spoon or spider strainer
- instant-read thermometer (optional, to verify oil temp ~350°F)
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