Fried okra is a real southern treat. It is also one of my few times a year indulgences. I rarely fry food and usually do more grilling, roasting, or slow-simmering. But every now and then I break down and do some frying. One of those occasions is when okra is in season. As soon as I see it in the farmers market I have to have it. This year one of the market vendors had this beautiful organically grown okra:
It may seem odd to fry a fresh organic vegetable. I admit it is not the healthiest preparation. However it is my favorite. I have loved fried okra ever since I can remember. My mother and mother-in-law will make it for certain family gatherings. I am like a kid as soon as I see it. I go back for a second, and sometimes a third helping. I only make it a couple of times a year and each time it seems special.
There are different versions of fried okra. One is prepared with a simple coating of cornmeal and flour. The other is with a batter coating. My version is the simple cornmeal/flour one. I do not care for the batter version because it seems to over-take the flavor of the okra. I like to slice my okra on the thin side, somewhere between ¼ to ½-inch:
I use a cast iron skillet for frying the okra. You can use any type of skillet. I have also used a solid stainless steel one and my mother-in-law uses a non-stick pan. It is quite simple to do - just heat up the skillet with some oil, add the coated okra, and fry until browned. Some prefer a light-brown and I like it more brown and crispier. The okra will tend to soak up the oil as it is frying so add more oil if the pan becomes too dry. Be sure to drain it on paper towels after it is finished or it will be too greasy. Season it with salt and pepper and it is done.
What fried food is your favorite indulgence? Is it seasonal or throughout the year? Mine vary depending on the season or the occasion. Summer means fried okra to me. I am sad to see the season ending soon. Next up is autumn and more tasty treats to come. Stay tuned!
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Fried Okra
Ingredients
- 1 pound okra stems removed
- 4 tablespoons cornmeal
- 2 tablespoons all-purpose flour
- Vegetable or canola oil
- Salt and pepper
Instructions
- Slice okra into ¼ to ½-inch slices. Place okra in a bowl. Add the cornmeal and flour and stir until okra is evenly coated.
- In a skillet over medium heat, add the oil to cover the bottom of the skillet. Once the oil is heated, add the okra to the skillet and cook for a few minutes until lightly browned on the bottom. Use a spatula to turn okra over in the pan. Add more oil if needed (okra will tend to soak up the oil). Continue to cook and turn okra until evenly browned. Transfer okra to a bowl or platter lined with paper towels. Season with salt and pepper. Remove paper towels and serve okra warm.
I can't eat okra unless it's fried. And then, all bets are off!
Yours looks sooooo good!
I did try pickled okra recently and I liked it too. Just not as much as fried.
Not the biggest fan of okra but your cornmeal version looks fantastic.
I think you might read my mind. Every time I have a certain thing on our upcoming menu you post a recipe! I loooooove fried okra
Great minds think alike!
Man, that looks delish! I love fried okra. I have never made it from scratch. I buy the frozen kind. But I really should try it.
I have never liked okra but my family used to eat this all the time ... Happy Thursday 🙂
I don't cook fried food much either, but I just heard of a recipe where you bury slices of okra in hushpuppies. Trying to resist doing this with the bag of fresh okra I have 🙂
I do love me some okra! Although, I haven't had it fried before...looks like an absolutely delicious way to have it. I think I'd go the way you did and not fry them in batter.
Ooh ! This is delish !! Love Okra ! Never thought of using cormeal. Bet that makes it crisp ! can't wait to try this one 🙂
My mom was a southern girl from Birmingham, and loved okra. So this is a real sentimental favorite of mine - I love your version with the cornmeal. I image that would give it a nice crunchy texture. Great idea! As for my favorite fried food - fried artichoke hearts. I can't resist them with aioli.
Yes, the cornmeal does add a little more texture and crunchiness. Glad it could bring back memories for you.
As a southern child, I grew up with okra of all kinds but the only type I really liked was fried. I pushed the others around my plate and pretended to eat them. Now I'll eat it pickled (the spicier the better!) and smothered. But fried is still my favorite and my recipe is just like yours! I think it is the perfect use of fresh organic produce.
I absolutely love fried okra but have never tried making it myself at home. Yours looks awesome, especially with that gorgeous farmer's market okra!
Thank you for inspiring me! I have included this recipe in my August Roundup. Please stop by and let me know what you think of the post.
Thank you so much Yosef! I did stop by and loved your post.
Being in the north, we don't see too much okra around here and I've never actually tried any. I've heard about the sliminess but I imagine frying takes care of that. Now I'm quite curious...
Boiled okra is very slimy and I cannot eat it. Fried is a whole different thing and is not slimy at all.
My mouth was just watering looking at that delicious fried okra. It is my favorite veggie and fried green tomatoes runs a close second.
Would you believe I am not a fan of fried green tomatoes? I'll make up for it though with double or triple helpings of fried okra.
I like okra and stewed tomatoes.