5 Ingredients or Fewer

Simplest FriedĀ Okra

December  8, 2010
Author Notes

Okra, cornmeal, oil, salt. That's it. As always, take care (and wear shoes!) when deep frying. ---BTE —Big Tex Eats

  • Serves 4
  • 2 cups fresh okra, washed and sliced into 1/2 inch coins
  • 1 cup white cornmeal
  • salt
  • peanut oil for deep frying
In This Recipe
  1. Place the sliced okra in a large bowl filled with cold water and refrigerate for 1 hour.
  2. Remove okra from water, drain (okra may feel sticky, but don't rinse; this is what will bind the cornmeal to each piece), and toss (one small batch at a time) into the cornmeal.
  3. Meanwhile, heat several inches of oil in a deep, heavy-bottomed pot. Drop in one cornmeal coated okra coin to test oil; if it sizzles the oil is hot enough.
  4. Fry the okra in small batches until golden brown.
  5. Remove using a long handled slotted spoon and drain on paper towels. Sprinkle with salt while still hot and serve.

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