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fried okra

Fried Okra

Frying okra is the best way to enjoy the intimidating vegetable. Dredging it in buttermilk and cornmeal, then frying in a small amount of oil achieves that extra-crispy and golden crust. It's a Southern staple that's the perfect appetizer for any get-together.


- 1 pound okra

- 2 tablespoons olive oil

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 1/2 teaspoon garlic powder

- 1/2 teaspoon onion powder

- 1/4 teaspoon cayenne pepper (optional)


1. Begin by washing and drying 1 pound of okra. Cut off the stem and slice the okra into 1/4 inch thick rounds.

2. In a small bowl, mix together 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and 1/4 teaspoon of cayenne pepper (if desired).

3. In a large skillet, heat 2 tablespoons of olive oil over medium heat.

4. Once the oil is hot, add the sliced okra to the skillet. Be careful not to overcrowd the pan, as this will cause the okra to steam instead of fry.

5. Let the okra cook for 3-4 minutes on one side, then use tongs to flip the okra over and cook for an additional 3-4 minutes on the other side. The okra should be golden brown and slightly crispy.

6. Once the okra is cooked, sprinkle the seasoning mixture over the top and toss to evenly coat the okra.

7. Continue cooking for another 1-2 minutes until the okra is fully coated in the seasoning and any excess moisture has evaporated.

8. Remove the okra from the heat and transfer to a serving dish.

9. Serve the fried okra hot as a side dish or as a snack. Enjoy!

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