1/2 Photos of Fried Okra
I am posting this in tribute to the hours I spent as a child picking okra in my grandparent's garden. I never knew fried okra was a vegetable growing up, I thought it was a special treat only available in the summertime. Frozen okra was thrown into gumbo, but when it was fresh, we usually fried it. (Unless Daddy requested "stewed" okra.....his favorite, not ours!) I can't believe this version isn't on food.com, but I couldn't find it. Here's to a wonderful childhood!
My Private Note
Units: US | Metric
- 1Heat the oil in a large, heavy-bottomed skillet (may use sauce pan, but you'll have to cook in more batches) to 350 degrees F.
- 2In a plastic bag, combine cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper. Shake it up to mix it up thoroughly.
- 3Place cut up okra in a bowl, and pour the buttermilk over it. Toss it so that each piece is coated with buttermilk.
- 4Add the okra to the bag with the cornmeal mixture in it, and shake it well to coat.
- 5Carefully add the okra to the hot oil, and cook until golden brown. You may need to cook it in batches, depending on the size of your skillet or pan.
- 6Remove from oil, and drain on paper towels. Test a piece to check and see if you need to add more salt. Do so if needed. Serve immediately and enjoy!
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Nutritional Facts for Fried Okra
Serving Size: 1 (154 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 169.4
- Calories from Fat 8
- Total Fat 0.9 g
- Saturated Fat 0.2 g
- Cholesterol 0.8 mg
- Sodium 812.9 mg
- Total Carbohydrate 35.7 g
- Dietary Fiber 6.2 g
- Sugars 2.9 g
- Protein 6.7 g