5 Ingredients or Fewer

Simplest FriedĀ Okra

December  8, 2010
3 Ratings
  • Serves 4
Author Notes

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

What You'll Need
  • 2 cups fresh okra, washed and sliced into 1/2 inch coins
  • 1 cup white cornmeal
  • salt
  • peanut oil for deep frying
  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.

See what other Food52ers are saying.

  • drbabs
  • Sagegreen
  • Big Tex Eats
    Big Tex Eats
  • luvcookbooks

5 Reviews

drbabs December 10, 2010
This is my absolute favorite thing to do with okra!
Sagegreen December 10, 2010
These are like okra hushpuppies! Yum.
Big T. December 9, 2010
Yum! I've never tried that, but come summer it'll be on my table first thing. Thanks for the great idea.
luvcookbooks December 9, 2010
This is so good served over garden lettuce and herb salad. Could go to heaven immediately after.
Big T. December 9, 2010
Yum! I've never tried that, but come summer it will be on my table. Thanks for the great idea!