Today I’m sharing with you a recipe for another Deep South favorite, fried okra. Now, I know that okra is one of those vegetables that people either love or hate. There’s not much middle ground with okra, it seems. I fall firmly into the okra-loving group. Pretty much any way you prepare okra, I like it.
A while back I shared with you my recipe for a quick side dish of Okra and Tomatoes. And I have plans to share my Pickled Okra recipe sometime this summer. But today I’m sharing my most favorite way to cook okra and that is fried!
Now don’t run away just because you saw the word “fried.” I know that fried foods have a bad reputation. I know all about what the fats can do to your heart, etc. However, I firmly believe that an occasional indulgence in foods that give you great pleasure is good for the soul. I don’t eat fried foods every day or even every week. For one thing frying makes the whole house stink for days. I don’t like that. But it’s worth it for a plate piled high with this fried okra.
Okra is an interesting plant, originating in West Africa and thought to have been brought to America about 300 years ago. It’s in the same family as cotton and hibiscus and has beautiful blossoms. If you want to know more about okra, there’s a good article on WikiPedia.
When choosing okra, select pods that are bright green and about 3 inches or less in length. Avoid the pods that are larger. They’ll give you a “woody” end product that you won’t like.
Many people prepare the okra for frying with a batter coating. I personally think the batter is too heavy and all you taste is fried batter. I use just a light coating of finely ground white cornmeal. Very simple. The lighter coating gives the okra an opportunity to crisp up during the frying process. Much better than that gooey batter.
1 lb. fresh okra pods
1/3 cup finely ground white cornmeal
salt and pepper to taste
Canola or peanut oil
Wash and dry the okra pods.
Remove the top and tail from each pod and slice crosswise into approximately 1/2 inch pieces. It’s not strictly necessary to remove the tops and tails, I just like mine to have a more uniform appearance. Place the sliced okra in a large bowl and lightly sprinkle with salt and pepper. Add the cornmeal to bowl with the sliced okra. Using your hands, toss the okra in the cornmeal until each piece is well coated.
Pour oil to a depth of about 3/4” in a heavy cast iron frying pan. Heat the oil and test for readiness by dropping a piece of the prepared okra into the pan. If the okra immediately begins to bubble the oil is ready for cooking. Or use the trick in this post for Real Simple Fried Chicken to test the oil.
Cook the okra in two to three batches until golden brown and crisp on the outside. Do not crowd the pan.
Remove to a paper towel lined plate or a wire rack to drain. Sprinkle very lightly with additional salt if desired. Serves 2. Easily doubles, triples…whatever.
A deep South favorite! Fried okra is a treat looked forward to all year. Fresh from the garden, tossed with cornmeal and fried until crispy.
Ingredients
- 1 lb. fresh okra pods
- 1/3 cup finely ground white cornmeal
- salt and pepper to taste
- Canola or peanut oil
Instructions
- Wash and dry the okra pods. Remove the top and tail from each pod and slice crosswise into approximately 1/2 inch pieces. Place in a large bowl and lightly sprinkle with salt and pepper. Add cornmeal to bowl with the sliced okra. Using your hands, toss the okra in the cornmeal until each piece is well coated.
- Pour oil to a depth of about 3/4” in a heavy cast iron frying pan. Heat the oil and test for readiness by dropping a piece of the prepared okra into the pan. If the okra immediately begins to bubble the oil is ready for cooking. Cook the okra in two to three batches until golden brown and crisp on the outside. Do not crowd the pan.
- Remove to a paper towel lined plate or a wire rack to drain. Sprinkle very lightly with additional salt if desired. Serves 2.
Enter your email address below to get each new post via email. We promise we'll never send spam or give your email address to anyone else.
{ 19 comments… read them below or add one }
One of my all-time favorites! I agree it’s one of the few things that make the trouble of frying worth it.
Every once in a while you just have to have something fried, you know? I try to pick a day that’s not so hot, open the windows and turn on the attic fan. That usually takes care of it.
I may try this recipe this weekend. My husband loves fried okra.
I’m totally with you on this wonderful recipe — okra! yah! — and am particularly taken with your use of simple corn meal for the breading. I always found batter to be too heavy also, both for okra and for bay scallops, for the reasons you mention. Many thanks for sharing your technique.
Barbara – This is the way I learned to make it from my mother and grandmothers. It’s the only way I knew until I was grown and had some battered okra at a restaurant. All I could taste was fried batter. I much prefer the lighter cornmeal crust.
the word fried didn’t scare me off as you know but the use of okra sure got my attention – love it anyway I can get it … I agree with the simple use of cornmeal, as in frying so many things, from green tomatoes to fish, the simplest the better…..makes me want to fry up a batch tonight
Hi Drick – This is the same way that I fry both green tomatoes and fish. Just cornmeal with some salt and pepper. Lets the fish/tomatoes/okra shine through rather than weighing it down with a heavy coat of goopy stuff :-)
Count me on the “loves okra” team. I don’t make my fried okra just like you do, but I sure would be happy to sit down at your table to eat a big helping of it.
Wow…please make me some! I am a sucker for okra, and fried ranks WAY up there! Yum!
No one knows just how delicious this is!! Thanks!
I’ve never had okra but it looks delicious fried!
Megan – To me, my fried okra tastes somewhat similar to popcorn. But with a fresher, greener taste. It’s very hard to explain. I just know that I love it!
Memories — Remember how Daddy used to love a meal of fresh peas or butterbeans, fresh home grown tomatoes, cornbread and fried okra? I can see him now.
My tomato lady has the first of her tomatoes coming in – went, weighed, put my money in the box under her carport, and was on my way home with a whole bunch of “you can’t beat it with a stick” goodness. I love living in modern day Mayberry.
Miss P
Yes, of course, I remember. I’d love to have a plate like that right now. Add some of Mama’s baked corn and I’d be all over that.
okra’s always a big battle around our house. i love it, my husband not so much but this might be a recipe to change his mind.
This dish is music to my ears. Fried okra is a favorite dish of mine and one I can never get enough of. I am glad I ran across your page. Keep up the good work.
That looks divine! Don’t own a cast iron skillet, but after reading this I’m even more convinced that I simply MUST! First thing I’ll do is make some fabulous fried okra!! :)
I love fried okra and I am a Yankee. I have spent quite a bit of time down south and have enjoyed okra several times. I have cooked with it before but never fried it. This looks so good.
Above all, fried okra is the best! But if you have it steamed, stir fried, stewed or roasted, it’ll be eaten with no problem.
{ 1 trackback }