Real Recipes From Real Home Cooks ®

granny's fried okra

★★★★★ 4
a recipe by
Leah Stacey
Huntsville, AL

I've been meaning to post this one for a while. My husbands grandmother who everyone calls Granny makes the BEST fried okra. Couple of years ago I told her I wanted to watch her make some fried okra so I could learn. She of course didn't measure any ingredients so I've had a hard time trying to figure out how to post this. So the last time I made it I did my best to try and measure out ingredients. So this is what I came up with! I hope y'all enjoy it! I love mine with a little banana pepper vinegar sprinkled on top! YUM!

★★★★★ 4
prep time 5 Min
method Deep Fry

Ingredients For granny's fried okra

  • a bunch of fresh okra (not frozen)
  • 2 parts self rising cornmeal ( not the yellow stuff)
  • 1 part all purpose flour
  • a pinch of cayenne pepper
  • salt and pepper to taste
  • vegetable oil

How To Make granny's fried okra

  • 1
    Rinse the okra off in a strainer.
  • 2
    Chop up okra into bite size pieces removing the head and the tip of the tail. Just throw those 2 pieces away.
  • 3
    If you like a thicker breading like in the picture then place the okra in a bowl with water in it. This helps to bring out the slime and the breading sticks to it better. (yes I said slime, you will see what I'm talking about in a minute) After you soak the okra for about 2 minutes or so, drain them and set aside.
  • 4
    Dredge the okra in the flour mixture and throw those bad boys in the fryer.
  • 5
    *If you don't like your breading too thick then do not put your okra back into the water after it is cut. Just dredge into the flour mixture and throw them into the fryer without crowding too much.
  • 6
    Fry the okra in oil at 375 degrees for 5-7 minutes or until golden brown. If you don't have a fryer then place them in oil in a deep frying pan and cook over med- medium high heat till golden brown, turning when necessary.
  • 7
    Drain on a paper towel and sprinkle with salt.
  • 8
    *TIP: you don't want your whole okras much more than 3 inches long. The bigger okras tend to be too hard and do not fry up very well. You can also squeeze them and see how hard they are.