Pan Fried Okra
Fried okra with a light and crispy cornmeal batter is a tasty side dish for any of your favorite Southern meals.
Servings: 8
Calories: 191kcal
Ingredients
- 1-2 lbs. fresh okra (3-4 cups sliced)
- 1 cup corn meal
- Salt and pepper
- ½ cup Crisco shortening
- 4 tablespoons bacon grease or butter
- ¼ cup flour (optional)
- 1 cup buttermilk (optional)
Instructions
- Slice okra into small pieces, 1/4-1/2-inch. Place the okra in a bowl and wash with water. Drain the bowl but leave the okra wet.
- Mix together cornmeal, salt, and pepper. If you want to add a little flour, you can do so now.
- Optional: Dip okra in buttermilk then place in strainer before dredging in cornmeal mixture. (This is if you want a thicker batter but I don't do this.)
- Pour the cornmeal in the bowl with the okra and stir it around until all the okra is covered.
- Melt shortening and bacon grease or butter in skillet on medium to medium-high heat. The oil should not fully cover the okra. This is not a deep fry recipe.
- When the oil is hot (add one piece of okra and see if it sizzles), add some of the okra and cook, stirring frequently until brown and crispy. Don't crowd the pan!
- Remove okra from the skillet with a slotted spoon and place on paper towels to drain.
- Repeat until all the okra is fried. Add additional shortening and bacon grease as needed but be sure you allow it to heat before adding more okra.
