To me, there are few things more Southern than fried okra. Okra loves hot weather. When other plants fizzle out in the heat that we’re having right now, okra churns up its production of pods. That’s because it’s a tropical plant. It was brought to the US by African slaves. It is in the same plant family as hibiscus and cotton. You can see the similarities in each plant’s flowers.
okra
Hibiscus-Rose of Sharon
cotton
If you think you hate okra, you’ve probably eaten some that was slimy. Fried okra is totally different, and if you’ve never eaten it prepared this way, then you are in for a treat.
First, you will need about a pound of fresh okra. Make sure the pods are on the small side. If they are much more than 3 inches long, then toss them because they will be tough. Wash the okra but do not let it dry. Cut off the ends and cut the okra into 1/2 inch pieces.
Next you will need some cornmeal to serve as the breading. I used a white, self-rising cornmeal mix, but you can also use a mixture of yellow cornmeal and white flour.
Put about a cup of cornmeal into a bowl with your sliced okra.
Add some salt and pepper and toss it all around so that all the slices of okra are coated. Now, if you want crispier fried okra, you can dip your okra into beaten egg before you add the cornmeal. But I like my okra a little on the soft side, so I skip the beaten egg.
To cook my okra, I prefer to use a black iron skillet because that’s what my mom and my grandmother used when they fried their okra. (I am Southern to the core!) But you can use any frying pan you want.
Pour some vegetable oil about 1 1/2 to 2 inches deep in your pan. Heat the oil on medium high heat. When your oil gets hot, shake off the excess cornmeal and put it in the oil. Reduce heat to medium and stir it when you see that some of it is beginning to brown.
Continue cooking until its golden brown. Use a slotted spoon to remove the fried okra from the oil and drain on a plate lined with paper towels.
Sprinkle with a little salt.
Serve immediately and wait for the compliments. Leo, who did not grow up eating fried okra, said that he liked it.
I served mine with Two Cheese Tomato Puffs for a light supper.
Linking up to:
Fresh Food Friday @ la bella vita
Foodie Friday @ Designs by Gollum
Love it, this is the way I grew up eating it & making it now. Serve with homegrown tomatoes. Here in the south we also use some bacon grease to fry or just drizzle on at the last.
Well, you sure did and now I am hungry for fried okra!!! Sometimes I think we must be related too…..Thanks for sharing
I adore okra! Fried, pickled, (even in a can) . This looks heavenly.
my mouth is seriously watering!!!!
hi Jane, One of my favorites. This is exactly how I prepare my okra. Your easy step by step tutorial is foolproof. Thanks for sharing a great recipe. Delicious!
~Emily
The FrenchHutch
Frying okra is the best way to eat it in my opinion. Your’s looks so good and its giving me a craving. I host a recipe swap every week and I’d love for you to come by and show off a recipe or two. Have a blessed day 🙂
Katie
There is just NOTHING better than fried okra! Yum-yum!!
Hummm. This is what fried okra looked like when I learned how to make it years ago. I was so good…just like you said. My daughter was served some the other day and the pods were battered and fried whole. A twist on a favorite!
I love fried okra. My grandma used to make it for me, and it is one of those childhood foods I enjoy, especially if it is burned. (That’s the way my mom used to make it.) Thanks for sharing.
I love okra! But I like it slimy too! Mine is just cranking up-espescially in this heat.
Jane, This is one of my all time favorite foods! Thanks for making me very hungry!!
Debbie
Love the fried okra recipe. As Leo stated we lived in the south and didn’t grow up eating fried okra. Delicious. Happy eating. Your pictures are very good too.
I grew up in the South, but obviously no one in my family knew how to cook okra properly. We didn’t have it often, probably because it was always served “slimy-style” and no one liked it. I’m not sure about the whole deep-fat frying part of this, but it really does sound good. The Tomato Puffs sounds delish! I’m adding both to My Pinterest & will let you know if I do give them a try.
I love fried okra! Those pictures make my mouth water! 🙂
OMG! I love fried okra!!! Southern to the core here too. Mine will be late coming in this year due to cold we spring that lasted forever. …but when it gets here I’ll be frying up a batch very often 🙂