Video How to fry okra

Southern Fried okra is a summer dinner favorite! Tender fresh okra is dredged in a light coating of finely ground white cornmeal and fried to a crispy, golden brown in hot peanut oil.

Today I’m sharing with you a southern heritage recipe for an old favorite, Southern Fried Okra. Now, I know that okra is one of those vegetables that people either love or despise. There’s not much middle ground with okra, it seems.

Reading: how to fry okra

I fall firmly into the okra-loving group. Pretty much any way you prepare okra, I like it. In the past, I’ve shared my recipes for a quick side dish of Okra and Tomatoes and my Pickled Okra. But this post features 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 fried foods have a bad reputation. I know all about what 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 crispy fried okra.

If you’re looking for a recipe for fried okra without egg and without buttermilk, you’ve come to the right place! Traditional southern fried okra recipes don’t coat the okra with a wet batter. I personally think that it’s too heavy for this delicate vegetable and all you taste in the end is fried batter.

Traditionally, we southern cooks use a simple light coating of finely ground white cornmeal with salt and pepper. Very simple. The lighter coating gives the okra itself an opportunity to crisp up during the frying process. Much better than all that gooey batter.