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Lemon Pepper Fried Okra

Demetra Overton
Prep Time 10 mins
Cook Time 4 mins
Total Time 14 mins
Servings 4 servings


  • 2 pounds fresh okra pods
  • 3 egg whites
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoon fresh lemon juice
  • 3-4 cups of canola or vegetable oil for frying
  • 2 cups masa harina or fine ground yellow cornmeal
  • 3 tablespoons lemon pepper more or less to taste


  • Wash the okra in cool water and pat dry
  • Cut the "cap" stem end off the okra pods then cut them in half lengthwise
  • Beat the egg whites, salt, pepper, fresh lemon juice and cornstarch together in a large bowl
  • Add the okra to the bowl and coat the okra well in the egg white mixture
  • In a large zip top bag shake the masa harina (or corn meal) together with the lemon pepper
  • Heat the oil over medium high heat (about 350 degrees) in a frying pan
  • Working in batches shake the okra in the masa harina
  • Shake off the extra masa and fry the okra for 2 minutes per side until it becomes golden brown
  • Remove the okra from the hot oil with a slotted spoon and drain on a rack covered with paper towels.
  • Taste for seasoning and add additional salt or lemon pepper if needed