Friday, September 6, 2019

Southern Pan-fried Okra!

This time of year I'm always gathering a  mess of okra from my little kitchen garden and this is one of my favorite ways to cook it. I hope you will give it a try as a special treat for your family.  It's okay if you don't have enough okra to fill a black cast iron skillet;  substitute some cubed squash, zucchini or green tomatoes. Yum! And don't forget to place the fried okra on a paper towel on a plate to blot any extra oil and then salt and pepper generously.

You will want to eat this like popcorn but I beg you to use some moderation. packs 121 calories for a 1/2 cup serving and also counts as a serving of carbohydrates.

I serve this Southern classic with home-grown tomatoes, corn, biscuits,and country ham.

  • 1 to 1 1/2 pounds okra, caps cut off and sliced
  • 1/2 cup flour
  • 1/2 cup plain cornmeal (may sub. self-rising)
  • 3/4 tsp. seasoning salt (may sub. salt and pepper)
  • 1 egg
  • 1/4 cup milk (or buttermilk)
  • Vegetable oil (may sub. half olive oil)


  • In a pie plate or paper lunch bag, mix together flour, cornmeal , salt and pepper.
  • In a medium bowl, whisk together egg and milk.
  • Place okra in egg mixture and coat well.
  • Transfer to pie plate or paper bag and coat with flour.
  • Pour about 1/4 inch vegetable oil in a large cast iron skillet or Dutch oven. Heat oil until about 375 degrees.
  • Place a single layer of okra in the oil. Cook until golden brown on bottom and use a spoon to flip over. Try to flip over a few at a time or it will take a long time to work your way through all of them and a few pieces may burn by the time you get to them.
  • Once golden brown on both sides, use a slotted spoon to remove okra to a plate lined with paper towels. Sprinkle okra with some salt as soon as you remove it from the oil.
  • Add more oil to the pan and fry remaining okra. Serve warm.


    And thanks for stopping by!

    ~Amy Laurie 

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