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Jill is a Mom, wife, teacher, artist, creative genius, and writer. She works everyday on her blog at SimpleDailyRecipes.com. When she's not home schooling her kids or writing for her blog, Jill likes dancing to Brazilian Jazz while cooking up something good in the kitchen.

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Fried Okra Recipe

(1 votes, average: 5 out of 5)

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Oooo wee!  WE LOVE FRIED OKRA!!! I’m not talking about those frozen bags you find in the grocery store.  I mean, FRESH FRIED OKRA.  Crispy, corny, salty outside.  Soft, green, sweet inside.  I’m drooling just looking at the picture.  Aren’t you?

My Memaw used to painstakingly turn over individual okra pieces in her frying pan until she had them crispy all the way around.  I can’t do that.  That just hurts.  I use a quicker, less tedious method that has worked beautifully for years.

HERE’S WHAT I LIKE TO DO

• 3 large handfuls of fresh okra, cut into 3/4 inch pieces
• 1/4 cup flour
• 1/2 cup corn meal
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 egg
• 2 to 3 tablespoons milk, enough to make the batter wet & sticky, but not runny

Cast iron skillets are perfect for this type of frying.  Heat it up over medium high heat with enough oil to cover the bottom of the pan.

Now you see how there’s clumps of okra? I just spooned out the battered okra into the hot pan.  Then I fry them long enough to get golden brown on each side, maybe 4 minutes on each side.  Cast iron cooking keeps the heat constant so it doesn’t take long.  I wouldn’t walk away from the pan.  The pan can get pretty hot by the time I’ve flipped the okra, so I turn the heat down to medium.

Move the golden brown okra to a plate lined with a paper towel.  Continue to fry the remaining okra.  Try not to crowd the okra, you need space in the pan to flip your vegetables.

There Are 6 Comments. Add Yours Too. »

1. 

   Comment by Topsy-Techie on 8 September 2008:

   I know of no self-respecting Southern gal who doesn’t love fried okra. Throw in a fresh tomato and some potato pancakes and I’m there, girl!!
2. 

   Comment by Jill on 8 September 2008:

   Oh you know that’s right!
   Who needs meat when the vegetables are fresh and/or fried. Give me a veggie plate and I am happy!

   Veggie plates, Pasta and chocolate. That’s all I need.
3. 

   Comment by LaRue on 8 September 2008:

   My grandmother used to make this. Oh, I do love okra!
4. 

   Comment by Jill on 9 September 2008:

   Hi LaRue!
5. 

   Comment by Jan Maiolatesi on 17 September 2008:

   Hey girlfriend now your in my next of the woods. We had 3 1/2 acres of garden & my mom made sure we planted plenty of okra. When you gather okra you must use gloves or it will sting you. I had a memaw & I watched her & my mom make this dish. I can’t say that they used water as it seemed the slim from the okra after it was cut up was enough as we covered it in corneal. You are right a black heavy skillet is a must in any kitchen not for this dish but so many other things. You can use it to make the cornbread to go with your meal. Thanks for the recipe I was happy to see someone put it on the net. We use to boil okra on top of crowder peas & it is sure different from the fried. That is what the frozen okra reminds me of. Too slimy for me. Thanks again & God Bless.
6. 

   Comment by Jill on 17 September 2008:

   Oh Jan, I really love boiled okra, but I’m the only one in my house.

   I will NEVER forget my Uncle Pap, Memaw’s brother, Aunt Maggie’s husband, teaching me how to hold a hot boiled okra pod, bite it with the front of my teeth and puuull. That some good eats!

   Aren’t crowder peas very similar to purple hull peas and cowpeas?

   My brain has just blown a fuse..zzzpt!

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