Fried Okra

Blog, Recipes

Ok, so I am not southern. Well, technically I AM south of the Mason- Dixon line (by about 30 minutes) but my husband, who hails from South Carolina has called me a Yankee since he met me. Thankfully, he loves me despite my “northern” roots. He loves me so much that he shared with me a recipe for Okra about 6 years into our marriage. I guess he was making sure I was the real deal before he gave up his momma’s recipe. I don’t know. Anyways, if you have never had okra, it looks a little strange, honestly. I highly recommend fresh, but it can be hard to find. Having lived all over the US, I know for sure it can be found in the freezer section, both whole and chopped. If you are going to buy it frozen, buying it chopped is easiest. If you HAVE had okra before and NEVER had it this way, I highly recommend you give this a try. Most people cook okra by steaming it and its extremely slimy….and quite frankly gross. Frying it and tossing those babies with salt might not be the healthiest but it IS. SO. GOOD. In fact, my two older kids love Fried Okra so much that they ask for it for their “special meal” for their birthdays. It is also one of my husbands favorite. We planted a whole gaggle of it this year.

The “recipe” my husband gave me goes something like this…. “oil pan well, heat. Put okra in colander and mix with salt. Add cornmeal on bottom. Add okra to pan. Sprinkle cornmeal on top”. Helpful. Typical man. Lots of details.

I thought a woman’s version might be a bit more helpful here.



2TBSP Olive Oil

4 cups Okra, chopped, stems removed, dethawed.

3/4 cup Cornmeal, 1/2 cup cornmeal, divided




Heat Olive oil on medium in pan until it sizzles. While oil is heating, toss the chopped okra with salt (to taste, usually about 1 1/2 tsp). Add 3/4 cup of cornmeal to the pan and put Okra on top. Put the other 1/2 cup of cormeal on top of the okra. Let it sit for a few minutes until well heated, tossing around the pan until done, about 4-5 minutes. Cornmeal should appear slightly toasted when done.






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