My mom grew up in Oklahoma so she made fried okra for us often in the summer . It was always a treat and if you like crispy, golden fried foods, you’ll like this fried okra recipe. If you’ve never tried okra, this is the dish for you to try for your first introduction to this underappreciated vegetable.
Okra is also known as gumbo. It’s found all over the world, from Africa to the US to England and Asia. Southern Fried Okra particularly popular in the South and Midwest of the US. You also find okra in many Cajun dishes.
You can find the complete fried okra recipe below.
Frequently Asked Questions About Okra
What are the health benefits of eating okra?
- It contains potassium, vitamin K vitamin B, vitamin C, folic acid and calcium.
- It’s low calorie and high in fiber.
- There may be some benefits in helping to manage blood sugar, which is important for diabetes
- It can aid in digestion due to the high fiber content.
- There are studies that may demonstrate other health benefits.
When is okra in season?
- In the US, okra is in season from July through September.
How to buy okra?
- You can grow okra in your garden if you’re a gardener.
- You can find okra at your local farmer’s market.
- Your local CSA (Community Supported Agriculture) mostly likely will have okra.
- Most grocery stores will also carry okra.
- Look for smooth, fresh looking okra pods.
- Avoid pods that have significant brown posts.
- Avoid okra that is 4 inches or longer because they will be tougher than shorter okra pods.
How to cook okra?
- Fried okra
- Boiled in a soup or stew
- Braised with tomatoes
I’ve eaten okra in many different types of dishes and recipes and pan fried okra is my favorite by far. There’s something about that golden fried batter combined with the fresh okra that is just irresistible.
The steps to making fried okra are simple:
- Wash, trim and cut the okra
- Salt the okra
- Mix the coating mixture
- Toss the okra in the coating mixture
- Freeze the okra on a cookie sheet for an hour
- Fry the okra in hot oil until golden brown
- Remove the fried okra to paper towels to drain
- Serve promptly
- 2 - 3 pounds of fresh okra
- 1 teaspoon of salt
- 1 cup of flour
- 1 cup of cornmeal
- 1 Tablespoon of baking powder
- Wash the okra in cool water in a colander, and trim off both ends.
- Cut the okra in half inch to one inch pieces and place in a large bowl.
- Sprinkle with the salt, and toss.
- In second bowl, mix the flour, cornmeal and baking powder well.
- Toss the okra with the flour/cornmeal mixture until well coated.
- Place the okra on a parchment lined cookie sheet in a single layer. Place the cookie sheet in the freezer for about 1 hour.
- Okra is fried in batches. In a deep fryer or large frying pan, fill the fryer to the suggested line, or, fill the roaster about 1/2 way full with cooking oil. Heat oil, until hot.
- Remove the okra from the freezer. To test if the oil is hot enough,place one piece of okra on a frying spatula, and lower it into the hot oil. When the okra floats, and sizzles in the hot oil, the oil is ready to fry the okra.
- Lower the okra into the hot oil with a frying spatula or large slotted spoon, a few pieces at a time, until you have the fryer or roaster not quite full. The okra should have enough room to fry without being crowded in the fryer. Don't overload your fryer, or roaster.
- You may have to adjust the heat when frying.
- Fry the okra until golden brown. Frying times will vary depending on what you're frying the okra in. Simply pay attention to the color of the okra as it's frying. When it is golden brown, it's done.
- Remove to paper towels to drain. Cool a little on paper towels.
- Serve promptly.
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