mama's fried okra with green tomatoes

★★★★★ 1 Review
jcrow216 avatar
By Janet Crow
from Quinwood, WV

When it comes to frying okra no one does it better than my Mama. She uses a simple method that makes delicious crispy fried okra every time. My family has always added a chopped up green tomato when frying okra, they two go really well together making for a wonderful side dish to any meal. With acres of fields planted with vegetables, okra was also fresh when fried as I was growing up. Where I live now, fresh okra is hard to come by but frozen okra works just as well.

Blue Ribbon Recipe

We love fried okra and fried green tomatoes... why did we never think about frying them together before Janet's recipe? Turns out to be a match made in heaven. The little chunks of tangy green tomatoes are a nice contrast in flavor to the okra. Everything fries up nice and crispy. If you like a little more flavor, you can add your favorite seasoning to the flour before tossing in your veggies. But we really liked the okra and tomatoes the way they were. It was gobbled up fast in the Test Kitchen.

— The Test Kitchen @kitchencrew
★★★★★ 1 Review
serves 5-6
prep time 1 Hr
cook time 15 Min
method Deep Fry

Ingredients For mama's fried okra with green tomatoes

  • 12 oz
    frozen cut okra, thawed
  • 1 lg
    green tomato, chopped in large pieces
  • 3/4 c
    buttermilk
  • all-purpose flour
  • vegetable oil for frying
  • salt

How To Make mama's fried okra with green tomatoes

  • Okra and green tomatoes in a bowl with buttermilk.
    1
    Put the thawed okra and chopped tomato in a bowl and stir in the buttermilk. Cover and put in the fridge for at least 1 hour. When ready to fry, remove from the fridge and drain off the buttermilk.
  • Okra and green tomatoes coated in flour.
    2
    Put about a cup of flour in a Ziploc bag. Add a couple of handfuls of okra & tomatoes to the bag and shake to coat.
  • Frying the okra and green tomatoes.
    3
    With a deep fryer heated to 350 degrees, use your hand to get the okra & tomatoes from the bag, shaking off excess flour and carefully dropping in the oil. Fry just until golden and remove to a paper towel lined pan (make sure the pan is big enough so the okra doesn't lay on top of one another, this is key to the okra remaining crispy). Continue frying (adding more flour to the bag as needed), in batches. Once done, sprinkle lightly with salt before serving.
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