Fried Okra

If you’ve never made fried okra at home, this is the place to start. Whole pods, a simple plant-based batter, and a quick vinegar sauce make it easy to pull off and even easier to devour.

Tall, crispy, and supremely golden—this is fried okra done right. Whole pods get dunked in a plant-based buttermilk soak, rolled in a starch-heavy batter, and deep-fried to a shattering crunch. What sets this version apart? No eggs, no slime—just perfection. Whole fried okra with serious texture and a tangy vinegar sauce on the side is perfect for BBQs, chill summer dinners, casual get-togethers… or just for yourself, just because.

This recipe brings everything we love about Southern-style fried okra—crisp coating, a tender interior, and a touch of salt and heat, but without the heaviness. The secret’s in the soak (soy milk + vinegar = serious tenderizing power) and a slick of liquid JUST Egg that helps the batter cling like a champ. Whether you’re team dipping sauce or team straight-from-the-paper-towel, this is crispy heaven that screams comfort food in the best possible way.

Why You’ll Love It

Fried okra is one of those recipes that delivers way more than it demands. It’s snacky, salty, and perfectly crispy, with a crunch that holds its own. This version nails that Southern-style fry without the heaviness—and because it uses whole okra pods, you get more texture and less mess. Add a chilled vinegar sauce that cuts through the richness in all the right ways, and it stands out from the rest. Here’s why you’ll love it:

• Whisper-thin, ultra-crispy coating. The plant-based buttermilk soak tenderizes the okra while drawing out any stickiness, and the cornstarch–potato flour batter fries up into a shattering crust.
• Southern flavor, vegan-friendly. A splash of liquid JUST Egg helps the batter cling, giving you that deep-fried texture and seasoned coating—without using any eggs.
• That dipping sauce, though. Tangy, chilled, and a little bit fiery, it sharpens every bite. It’s the contrast that makes everything pop.
• A recipe that feels special but isn’t fussy. Once you know the rhythm, the soak-and-then-fry method is simple—and just as good for a backyard spread as it is for dinner for two.
• Great for sharing (or not). It holds up on a platter but tastes just as good straight from the paper towel.

Key Ingredients

This recipe is all about contrast: crisp coating, tender centers, and a vinegar dipping sauce that cuts right through the richness. It only takes a few smart ingredients to make that happen—no cornmeal, no eggs, and definitely no slime. Here’s what makes the magic happen:

• Whole okra pods: Small to medium pods are the sweet spot—they fry up crisp without getting chewy or tough. Leave them whole for less prep and more texture, and make sure they’re completely dry before soaking to avoid sogginess.
• Plant-based milk & vinegar: When combined, they mimic buttermilk’s tenderizing power while helping the batter cling. This soak pulls double duty—keeping the okra juicy inside while reducing that slimy feel that turns people off okra.
• Liquid JUST Egg: Just a splash acts like a binding agent, helping the batter stick without weighing it down. It replaces traditional egg wash while keeping the coating light and super crisp.
• Cornstarch & potato flour: This combo is your crispy coating dream team. Cornstarch gives that glassy crunch, while potato flour adds a little grip and body. Together, they make a batter that fries up shatteringly crisp without feeling greasy.
• The vinegar sauce: A cold, tangy mix of rice vinegar, sugar, and spice. It’s optional but highly recommended—it brings brightness, balances the salt, and turns a good fried okra into a great one.

How To Make Fried Okra

Frying okra at home might sound fussy, but once you get into the rhythm, it’s just a soak, dredge, and fry situation. The secret to keeping things crispy and slime-free? A quick homemade buttermilk soak, a light starch-based coating, and a steady oil temp. Here’s how to get every pod golden, crunchy, and ready for dipping. (Full instructions are in the recipe card below.)

• Step 1: Make the vinegar dipping sauce – In a small saucepan, bring the water and rice vinegar to a low boil. Stir in the sugar and salt until dissolved. Add red pepper flakes if you’d like a little heat, then chill the sauce in the fridge while you prep the okra. It should be cold by the time you’re ready to serve—sharp, tangy, and refreshing against the fried edges.
• Step 2: Prep the vegan buttermilk soak – Combine your plant-based milk (soy works best here), vinegar, and baking powder in a large bowl or baking dish. Let it sit for about 10 minutes—it’ll curdle slightly, which is exactly what you want. Add the whole okra pods, give them a toss to coat, and let them marinate for 30 minutes. This helps cut the slime and softens the insides so they fry up tender.

• Step 3: Set up your breading station – While the okra soaks, stir the cornstarch and potato flour together in a wide, shallow bowl. In another small bowl, pour the liquid JUST Egg. These are your two main coating stations. Line a large plate or sheet pan with paper towels so you’re ready for draining once the frying starts.

• Step 4: Heat the oil – Pour several inches of canola oil into a Dutch oven or heavy-bottomed pot and heat over medium-high. Aim for 350°F—if you don’t have a thermometer, drop in a tiny pinch of the flour mixture after about 7 minutes. If it sizzles and floats, you’re good to go.
• Step 5: Coat the okra in batches – Working with about a quarter of the okra at a time, lift the pods from the buttermilk soak and dip them into the JUST Egg. Shake off any extra, then toss in the flour mixture until fully coated. Tap off any excess and transfer to the hot oil one by one. Pro Tip: Don’t overcrowd the pot—this keeps the oil hot and the okra crisp.
• Step 6: Fry until golden and crisp – Fry for 2–3 minutes, or until the coating is deep golden brown. Use chopsticks or tongs to flip and remove each piece, transferring to paper towels. Salt immediately while the oil is still glistening. Repeat with the remaining okra.
• Step 7: Serve with chilled vinegar sauce – Fried okra waits for no one. Serve it hot, piled onto a platter with a bowl of cold vinegar dipping sauce on the side. It’s the contrast that makes the whole thing sing.

That Vinegar Sauce (You’ll Want to Put It on Everything)

This isn’t just a dipping sauce—it’s the flavor contrast that makes the whole plate sing. Sharp, slightly sweet, and chilled straight from the fridge, it cuts through the richness of the fried okra like a pro. Think of it as a plant-based nod to Southern vinegar mop sauce—thinner, brighter, and built for fried things. Here’s why it’s magical!

• The combination of rice vinegar, sugar, and salt brings just enough acidity and sweetness to make each bite pop. A pinch of red pepper flakes adds heat without overpowering, and the cold temperature creates that hot–cold balance that makes the okra feel even crispier.
• It’s made in under 5 minutes and doubles as a dipping sauce for fried tofu, grilled vegetables, or anything else that needs a little tang. Don’t skip it—it pulls the whole dish together.
• Pro Tip: If you’re serving this at a cookout or BBQ, keep the sauce in a small mason jar packed in ice. Cold sauce + hot okra = chef’s kiss.

How To Serve

Fried okra is made to be shared—but it’s also great straight from the pan with nothing else in sight. Whether you’re building a Southern-style plate or adding some crunch to your BBQ spread, here are a few ideas to round out the meal:

• Pair with vegan mac and cheese for the ultimate comfort food moment. The crisp okra balances the creaminess perfectly.
• Serve alongside vegan pulled pork or smoky tempeh. Because hearty loves a side of crispy!
• Make it a snack platter. Serve with pickled vegetables, mustardy slaw, and a creamy vegan ranch or remoulade for extra dipping.
• Add to a summer plate. It’s perfect with a vegan burger, grilled corn, tomato salad, and watermelon slices. It’s picnic-core in the best way.
• Try it as a topper for rice bowls or grain salads—seriously. A handful of hot okra adds texture, salt, and crunch to anything soft or fresh.

FAQs

Love This Fried Okra? Try These Next

• Bang Bang Cauliflower
• Spicy Green Beans
• Stuffed Zucchini Blossoms
• Cauliflower Jerky

We hope you love this fried okra recipe! Please consider leaving a review and star rating if you make it. We love hearing your feedback!

This recipe was originally published in 2013 and updated in 2025 with new instructions, serving suggestions, and a retested vegan batter.