Southern Fried Okra
Crispy, golden okra fried in a cast iron skillet until the exterior shatters and the inside stays tender. A classic Southern side dish ready in 15 minutes with just a cornmeal crust and hot oil.
- Total time
- 15 min
- Servings
- 4
- Calories
- 320
- Protein
- 4g
Ingredients
- 1 pound fresh okra, trimmed
- ¾ cup cornmeal (yellow or white)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups vegetable oil (or peanut oil)
- 2 tablespoons water
Instructions
- 1
Pat the okra pods dry with paper towels, rubbing gently until no moisture remains on the surface, so they will fry crispy rather than steam.
- 2
Pour the cornmeal into a medium bowl, then add the salt and black pepper and stir until evenly distributed throughout the cornmeal.
- 3
Add the 2 tablespoons of water to the cornmeal mixture one teaspoon at a time, stirring and rubbing between your fingers after each addition, until the cornmeal feels like damp sand with no dry pockets.
- 4
Pour the vegetable oil into a 12-inch cast iron skillet or heavy-bottomed pot and heat over medium-high heat until it shimmers and a single okra pod dropped in sizzles immediately on contact, about 3 to 4 minutes.
- 5
Working in two batches, roll each okra pod in the cornmeal mixture, coating all sides completely, then lay it directly into the hot oil without crowding the pan.
- 6
Fry the okra for 2 to 3 minutes without moving it, until the cornmeal coating turns the color of caramel and looks crispy, then use a slotted spoon to turn each pod and fry the other side for another 1 to 2 minutes until evenly golden.
- 7
Lift the fried okra out with a slotted spoon and lay it on a paper towel-lined plate to drain excess oil.
- 8
Repeat steps 5 through 7 with the remaining okra, waiting 30 seconds between batches for the oil to return to a shimmer.
- 9
Taste one piece and sprinkle with additional salt if needed, then transfer to a serving bowl while still warm.
Tools you’ll need
- paper towels
- medium mixing bowl
- spoon
- 12-inch cast iron skillet or heavy-bottomed pot
- slotted spoon
- paper towel-lined plate
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