Cornmeal Battered Okra Recipe

Batter Up

5 Local Chefs Present Their Best Batters

Photography by Sarah Unger

Great for more than just breakfast, batters are also used in many of your favorite pub fare, appetizers, and even sweet treats! They’re versatile, delicious, and easy to make in big batches. Here, we asked local chefs to demonstrate their best batters – whether you’re looking for something new to make for weekend brunches or backyard dinner parties, these recipes are sure to be home runs.


Plated serving of fried okra with dipping sauce.

Cornmeal Battered Okra Recipe

Andrew Hunter
Course Appetizer
Cuisine American
Servings 4


  • electric skillet


  • 1/2 lb. fresh okra
  • Oil, for frying

For the seasoned flour:

  • 1/2 cup flour
  • 1 tsp. salt
  • 1/2 tsp. paprika

For the cornmeal tempura batter:

  • 1 cup flour
  • 1/2 cup cornstarch
  • 1/2 cup cornmeal
  • 1 Tbsp. salt
  • 1 cup cold soda water


  • Prepare the okra by trimming the stem end and splitting in half lengthwise.
  • Keep cool until you are ready to begin frying.
  • Heat oil to 350° using an electric skillet, fryer, or a heavy-bottomed pan on the stove with a thermometer.
  • Combine all the ingredients for the seasoned flour in a large mixing bowl and mix well.
  • Set aside.
  • Combine the dry ingredients for the tempura.
  • At this point, you can either add the soda water to the dry ingredients in a mixing bowl, or you can add the soda water to a blender and then add the dry ingredients (I like to use the blender).
  • Mix well.
  • I usually add a piece of ice to keep the batter very cold.
  • Pour the batter into a dish or bowl deep enough to dip the okra in the batter.
  • Dredge the okra in the seasoned flour, then coat with the batter.
  • Let any excess batter drip off before transferring the okra into the oil, a few pieces at a time.
  • Fry until light golden.
  • Remove from oil and transfer to a paper towel.
  • Repeat this process in batches until you have all the okra you want to eat.
  • Season with salt and serve immediately.
  • We like to serve ours with a spicy ranch that we call “Forbidden Valley” – and we always say it with a spooky voice.
Keyword cornmeal battered okra, fried okra, fried okra recipe

Public House By Andrew Hunter, Chef

Public House
By Andrew Hunter, Chef

Beaty Fabricating Ad

You Also Might Like

[related_post post_id=""]
CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!