Simply Fried Okra


This recipe for fried okra is about as simple as you can get.  There is no batter and no cornmeal. The result is like an okra chip:  crispy, full-on okra flavor, and very addicting.

 Simply Fried Okra

 Fresh okra, trimmed (I remove the stem end)

canola oil


Heat about 1 inch of canola oil in a frying pan (I use a cast iron skillet)  over medium-high heat.  If you have a thermometer, you are looking for a temperature of about 360 degrees.

Thinly slice okra lengthwise.  You will get 4 – 8 slices per okra, depending on size.

Fry the okra in the hot oil in small batches until golden, about 2 minutes. Remove from oil, drain, and place on a plate lined with paper towels. Sprinkle with salt and serve.

Perfect Fried Okra

Fried okra reminds me of my childhood in Texas. We always grew okra in our garden and it seemed like we ate okra every day in summer. This is the absolute best fried okra recipe. Simple and to the point. The okra turns out crispy (and not slimy at all) every time. I recommend this recipe for anyone who has never tried okra before, or who thinks they don’t like okra. After having okra fried this way, you will love it.

Perfect Fried Okra

1 pound fresh okra
1 quart water
1/4 cup salt
oil for frying

Wash okra well; drain. Cut off stems and tips. Slice into small pieces.

Combine salt and water. I know it seems like a lot of salt, but trust me, the salt draws out the slime and helps make the end result crispy. Soak okra in salt water for 30 minutes.  Drain okra in a colander. Rinse well (it will still be somewhat slimy, but that’s ok because it will allow the cornmeal to adhere) and drain again.

Roll the drained okra in enough cornmeal to coat all pieces.

Fry in batches in hot oil until golden and crisp.  Drain on paper towels.

Fried Okra and Potatoes

Fried Okra and Potatoes

fried okra and potatoes

Growing up in Texas, we always had okra growing in the garden.  It seemed like we ate okra everyday in the summertime.  While living in Virginia, fresh okra wasn’t as available, even in the summer months.  Now that I am living in South Carolina, I am happy to have year-round access to fresh okra.  Now I can make this dish more often.  It has been a favorite of mine for most of my life.  It’s the ultimate in Southern comfort food.

Fried okra and potatoes goes great with black-eyed peas and cornbread or with fried fish.  I like it with ketchup.

Fried Okra and Potatoes

1 pound fresh okra
2 large potatoes (baking type — not new potatoes)
1 medium white onion, finely chopped
1/2 cup cornmeal
1 teaspoon salt
1/4 teaspoon ground pepper
1/2 cup vegetable oil

Wash okra and cut off stem ends. Cut in 1/2-inch pieces. Peel potatoes and chop into 1/2-inch dice. Put okra and potatoes in large bowl. Add chopped onion to mixture. Sprinkle cornmeal, salt and pepper over mixture. Stir until cornmeal is evenly distributed throughout mixture.

Heat cooking oil in large skillet over medium heat (oil should be hot, but not smoking hot). Carefully spoon okra/potato mixture into hot oil. Fry, turning mixture occasionally, until potatoes are done and mixture is nicely browned, about 10 to 12 minutes. Drain on paper towels.