Skillet Fried Okra made the old-fashioned way, rolled in cornmeal and then fried in a little oil in the skillet. This is the best fried okra!
After having been out of town for a couple of days, I had a small case of mom-guilt so I told the Young Son that I would cook whatever he wanted for dinner. His request: “Fried okra, onion rings and fried pickles.”
I made him pick one and we ended up with fried okra, and to round it out I added corn on the cob and sliced tomatoes–a somewhat healthy (ok, not counting the okra) vegetarian meal.
Corn on the cob is delicious on the grill, but sometimes you just don’t have time to do all that. My dear friend Rita gave me a tip for quickly cooking corn on the cob: microwave it!
All you do is shuck the corn, wash and dry it, then wrap it in a damp paper towel and pop it in the microwave for about 3 minutes.
You can add another couple of minutes if you like it more tender. That’s it. Quick, easy and now you have no excuse for not having fresh corn on the cob anytime.
You may also like…
Honey Cumin Okra – this is so quick and easy and deliciously spiced from the cumin!
For the tomatoes, just wash and slice thinly, then place on a platter and drizzle with good quality extra-virgin olive oil, salt and pepper. Even when tomatoes are not in season, this method helps hothouse tomatoes taste better.
When they are in season, this method takes them out of this world! You can get fancy and sprinkle some fresh basil on top if you like.
How to Make Skillet Fried Okra
- 1-2 lbs okra
- corn meal
- salt and pepper
- canola oil
Slice the okra pretty thin, cutting off the tops and the tips and then place in a strainer and wash. Salt and pepper the okra, then coat with cornmeal.
Meanwhile, melt 1 tablespoon butter and about 3 tablespoons oil in skillet on medium-high.
When the oil is hot, add the okra and cook on one side until nicely browned, then flip to the other side.
Turn the heat down a little and continue cooking and stirring around a little until okra is nicely browned on all sides.
Watch it because it will brown quickly! Remove from skillet with slotted spoon and place on paper towels to drain.
Taste and add more salt and pepper if needed.
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- 1-2 lbs. fresh okra
- 1 cup corn meal
- Salt and pepper
- 4 tablespoons butter
- 1/2 cup canola oil
Slice the okra into 1/2-inch pieces, cutting off the tops and the tips and then place in a strainer and wash.
Salt and pepper the okra, then coat with cornmeal.
Melt 1 tablespoon butter and about 4 tablespoons oil in skillet on medium-high. When the oil is hot, add some of the okra and cook on one side until nicely browned, then flip to the other side. Don't crowd the pan!
Turn the heat down a little and continue cooking and stirring around a little until okra is nicely browned on all sides. Watch it because it will brown quickly!
Repeat until all the okra is fried. Add oil and butter as needed.
Remove from skillet with slotted spoon and place on paper towels to drain.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 191 Total Fat: 13g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 15mg Sodium: 95mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 4g Sugar: 3g Sugar Alcohols: 0g Protein: 3g