Crispy Fried Okra Recipe

In the south, there’s nothing like crispy fried okra as a side dish for summer barbecue cookouts. I live in Florida, so summer starts in March or April… and outdoor cooking takes place pretty much year-round. The growing season starts early here, too.

When I came across baskets full of fresh okra at the St. Petersburg Saturday market in the spring, I decided to see if I could duplicate my southern-born ex-hubby’s magical recipe for crispy fried okra.

Okra plant

USDA Photo by Bill Tarpenning

Crispy fried okra is NOT slimy

I cooked fried okra for the very first time on Sunday, April 13, 2014. My son said it tasted just like his dad’s recipe… and that made me prouder than you could ever imagine. My husband was a wonderful cook; I mostly chopped veggies.

I am delighted that I have finally mastered fried okra and hope you have a chance to try this recipe for okra that is tasty, very light and totally NON-slimy.

Crispy Fried Okra
A Tasty Southern Side Dish or Finger Food
Print Recipe
Crispy fried okra is a favorite Southern side dish... as well as a fun finger food. This recipe was my southern ex-hubby's and it's guaranteed non-slimy.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Crispy Fried Okra
A Tasty Southern Side Dish or Finger Food
Print Recipe
Crispy fried okra is a favorite Southern side dish... as well as a fun finger food. This recipe was my southern ex-hubby's and it's guaranteed non-slimy.
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Cut okra into pieces about 1/2 inch in length (the ends are a bit woody, so be generous in what you remove there). If any of the pods feel tough or dry when you slice into them, consider freezing those pieces for soup... they won't be very tender as a quick-fry.
  2. Rinse the okra well in a colander, to remove much of the "slime" (it's actually mucilage).
  3. Heat oil (about 1/2 inch in depth) in a large skillet.
  4. Combine the cornmeal, flour, salt, pepper in a paper bag or bowl.
  5. Toss in your sliced okra a few at a time and coat evenly. Store on a plate until they're all coated.
  6. Using a large slotted spoon, drop the okra carefully into the hot oil. I used a 12" frying pan, so I made mine in a single batch.
  7. Cook until the undersides have browned lightly.
  8. Then you can gently stir the okra pieces around in the oil, turning them over every so often for even cooking.
  9. When they are browned on all sides, remove them from the oil with your slotted spoon and place on paper towels.
  10. Sprinkle with salt to taste.
  11. If you need to make more than one batch because of the size of your fry pan, add more oil to the skillet before you cook more okra.
  12. Serve piping hot.
    Crispy Fried Okra
Recipe Notes

Frying Tip:

Last Christmas, my son gave me a 12-inch Analon Saute pan. It worked like a charm for my crispy fried okra, with no oil splashing over the high, straight sides. And I could use my metal slotted spoon, too.

With the frying pan's high sides, I didn't need a splatter screen, but if you have a shallow frying pan, you might check into them.

 

 

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