Try this recipe for How to Make Fried Okra, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 56 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 4.1244 g
- Serving Size 1 1 recipe (56g)
- Sodium 73.6805729166668 mg
- Sugar 0 g
- Trans Fat 0.681519999999994 g
- Calories 495 calories
Step-by-step
- Use a large cast-iron skillet.
- Cut tops and tips off okra and cut into small pieces.
- Place pieces in strainer and wash thoroughly then allow to drain in strainer. You want it to stay slightly damp so the cornmeal will adhere to it.
- Heat 1 tablespoon butter and 3 tablespoons oil in skillet on medium-high heat. Coat the okra in the cornmeal and when the oil is hot, drop the okra into the skillet. (You can test the oil with one piece of okra – it should really sizzle if it’s hot enough.)
- Let the okra cook for a minute or two (watch carefully for burning) and then flip it and let it brown on the other side. After it gets nicely browned, turn the heat down a tad and stir it around then remove from skillet.
- You will probably need to add more butter/oil for each batch of okra as it soaks it up quickly.
- Remove okra from skillet with slotted spoon and place on paper towels to drain.
Why does the coating slide off the vegetable the moment it hits the pan? Retaining just enough surface moisture after washing acts as the natural glue necessary for the cornmeal to cling without requiring a separate egg wash. Slicing the pods uniformly into rounds ensures even heat penetration during frying.
Cast iron remains the definitive vessel for this technique because its thermal mass maintains steady heat when cold ingredients enter the fat. A blend of canola oil and butter provides both a high smoke point and rich dairy solids, though ghee or neutral avocado oil can replace them entirely if dietary needs require dairy exclusion. Testing the oil temperature with a single piece guarantees the fat is sufficiently hot to instantly crisp the exterior rather than saturating the interior.
Managing batch sizes prevents overcrowding, which lowers pan temperature and releases steam that ruins the crunch. Replenishing fat between rounds compensates for the porous pods absorbing the cooking medium rapidly. Draining the finished pieces on paper towels immediately preserves the exterior texture by preventing residual steam from softening the crust.
Pairing these crisp rounds with acidic dishes cuts through the richness of the fried cornmeal coating. Vinegar-based slaws or tomato salads offer sharp contrast, balancing the heavier fats absorbed during cooking.
