A side of fried okra is Southern vegetable perfection.
Caitlin Bensel, Food Stylist: Torie Cox
Fried okra is a non-negotiable at most Southern potlucks.
Learn how to make fried okra at home.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
It’s far easier than you might think.
Ingredients for Fried Okra
You’ll need okra and all the ingredients for a cornmeal breading.
The small okra rounds are tossed in eggs before being dredged in a cornmeal mixture and then fried.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Here’s a more detailed explanation of how to fry okra.
Step-by-step photos are further below:
What Does Fried Okra Taste Like?
Fried okra is a remarkable example of multiple textures working together beautifully.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Okra pieces, once cooked, can be tender and chewy.
Instead, the cornmeal coating and frying makes each piece crispy on the outside and tender on the inside.
Okra itself has a subtle “green” flavor that leans just a bit sweet like green beans.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Store the fried okra in the fridge up to three days.
Serve with our favorite, ranch dressing and hot sauce.
Or add fried okra to other dishes.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Ingredients
Vegetable oil, for frying
12oz.freshokra, sliced into 1/2-in.
pieces
1/4tsp.garlic salt
2largeeggs
1cupyellow cornmeal
1/2cup(about 2 1/8 oz.
Line a baking sheet with paper towels; set aside.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Working in about 3 batches, dredge okra mixture in cornmeal mixture, pressing gently to fully coat okra.
Using a slotted spoon, carefully transfer okra to prepared baking sheet; immediately sprinkle with additional kosher salt.
Serve:
Transfer fried okra to a serving platter; serve with ranch dressing and hot sauce.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
