Southern Fried Okra

Russ Myers


One of the very best ways to cook okra because little of the original crispness is lost.
Okra is in the mallow family; related to such plants as cotton, cocoa, and hibiscus. It's believed to have originated in Ethiopia.

★★★★★ 2 votes
4 servings
10 Min
5 Min
Stove Top


1 lb. sm. okra pods (prepared for cooking)
3/4 C. unsifted flour
1 egg (lightly beaten with 1 Tbsp. cold water)
1 C. corn meal (white or yellow)
3 Tbsp. butter (or margarine, lard, or bacon drippings)
3/4 tsp. salt
pinch pepper


1Cut off okra stem ends and tips and slice crosswise into rounds 1/4” thick. Pat dry on paper towel. Dip rounds in flour, then into egg, and then roll in corn meal to coat evenly. Set on paper toweling. Heat butter in a large, heavy skillet 1 minute over moderate heat. Add okra and sauté about 2 minutes on a side until golden brown. Drain on paper towel, sprinkle with salt and pepper.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern