How to Make Truly Southern Fried Okra

Fried okra is a popular side dish in the South that you might see served in cups during lunch at restaurants. Both fresh and frozen okra work well.

Things You'll Need

• Well-seasoned cast-iron skill or non-stick skillet
• Okra
• Salt and pepper
• 1/2 cup cornmeal mix
• 4 tablespoons vegetable oil
• 1/4 cup water
• Spatula
• Bowl

Instructions

1. Trim the stem end off of the okra pods and slice the okra in half-inch rounds.

2. Salt and pepper the sliced okra to taste. Stir in the water.

3. Add the cornmeal mix -- this is cornmeal plus flour, baking powder and salt. Toss the okra well.

4. Pour the vegetable oil into the skillet and heat on medium. Pour in the okra mixture and immediately turn down the heat to low. Let the okra cook for at least three minutes on one side before you flip it with the spatula. Let the other side cook for at least three minutes before you flip again. Continue flipping the okra until it reaches a golden brown color. When the small end pieces get a little extra brown, it makes the okra that much better.

Tips & Warnings

• Of course, home grown okra is the best. However, visit a market where your local farmers sell what they've grown for the next best thing! You can even use already frozen and sliced okra. Just thaw it first and skip the step of adding the bit of water.

• Remember that canned okra won't work for this recipe.

References

• SouthernPlate.com: Fried Okra