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Fried Okra with Lemon Garlic Mayo

Crispy, Southern fried okra that’s coated in cornmeal, flour and seasonings, is dipped in a creamy Duke’s Mayonnaise sauce for an easy and exciting savory snack.
Course Appetizer
Cuisine Southern, Southern American
Keyword fried okra, southern fried okra
Prep Time 15 minutes
Cook Time 4 minutes
Servings 4 people
Author April Boller Wright


  • 12 oz frozen okra *See Notes Below
  • cup salt and pepper for taste
  • 1 ¼ all purpose flour
  • 2 eggs
  • 4 tbsp cornmeal
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp sweet paprika
  • tsp cayenne pepper

Garlic Mayo Sauce

  • 1 cup Dukes Mayonnaise
  • 1 ½ tsp minced garlic
  • ½ tsp garlic powder
  • 2 ½ lemon juice
  • pinch cayenne pepper
  • pinch sweet paprika
  • 2 tsp lemon zest


  • Slice the okra and season with salt and pepper. In one bowl add the flour and seasonings. In another bowl add the egg. In the third bowl add the okra. 
  • Dip the okra into the egg. Let the excess drip back into the bowl then dip it into the flour then back into egg, then back into the flour. 
  • Place the coated slices on a baking sheet or plate.
  • Heat oil in a large pot or skillet over medium high heat. Once the oil is hot or reaches 325 degrees Fahrenheit, carefully place the okra into the oil. Stir carefully so that the okra doesn’t stick to one another. Fry for about 3-4 minutes or until golden brown. Drain on a wire baking rack lined with paper towels. 

Garlic Mayo Sauce

  • Add the Duke’s Mayo, lemon juice, lemon zest, minced garlic, garlic powder, sweet paprika, cayenne pepper and mix well. Serve with the fried okra. 


I used frozen okra but if you want to use fresh okra, just cut off the stem end and slice them into ¼ inch pieces.
Handle gently while frying the okra and don’t worry if some of the breading falls off while it’s cooking, that’s just how fried okra is.
Use any leftover sauce as a sandwich spread or a vegetable dip.