Cookstr.com

Fried Okra

Updated February 23, 2016
This image courtesy of Joseph DeLeo

Prepared well, fried okra embodies the flavors of a primal southern garden. The problem is that most commercial establishments go too heavy on the breading and cook way too much at a time, which keeps the okra from getting crisp on the outside and tender inside. But at home, with a big cast-iron skillet, and no more than six to eight hungry mouths to feed, you’ll be able to cook up a perfect batch. Although larger okra is sold “for frying,” I prefer the flavor and texture of the smaller pods.

Serves6 to 8 as a side dish

Cooking Methodfrying

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionBuffet, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, kosher, peanut free, soy free, tree nut free, vegetarian

Mealdinner

Taste and Texturecrisp, crunchy, savory, tangy

Type of Dishvegetable

Ingredients

  • 2 pounds small okra, stem ends trimmed, sliced into ¼-inch-thick slices
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 teaspoon Kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • 1 cup buttermilk
  • 1½ cups vegetable oil or lard, or as needed

Instructions

  1. Place the okra in a bowl of ice water for 15 minutes to crisp; drain and pat dry.

  2. Combine the cornmeal, flour, salt, and pepper in a shallow pan. Transfer the okra to a large bowl and toss with the buttermilk. Lift the okra out with a slotted spoon and place in the pan of cornmeal, tossing it around to lightly coat. Transfer the okra to a rack set over a baking sheet.

  3. In a large deep cast-iron or other heavy skillet, heat ¾ cup of the oil over high heat until almost smoking. Add just enough okra to cover the bottom of the skillet in a single layer, without crowding, lower the heat to medium, and cook until golden and crusty on the bottom, about 6 minutes. Turn and cook, tossing the okra once or twice, until well colored and crisp on all sides. With a slotted spoon, transfer to a paper towel-lined sheet pan and season with salt and pepper. Keep warm in a low oven while you continue to cook the okra in batches, adding the remaining oil as needed. Dig in while the okra is warm!

YOUR RECENTLY VIEWED RECIPES

Reviews

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password