Classic Fried Okra dredges fresh cut okra in a seasoned cornmeal and flour mixture before frying in hot oil to form a delicious, crispy, crunchy bite.
It is February already and in honor of Black History Month, I am participating in the 3rd annual Black History Month Potluck. It’s a time when 28 black food bloggers come together to participate in a virtual potluck by sharing our favorite recipes.
That’s right! Each and every day during the whole month of February a black food blogger will be sharing a soulful delicious recipe. Last year I shared my recipe for Blackberry Cobbler and this year I decided to share a crispy side dish of Fried Okra.
Okra is pretty much a staple when it comes to southern food. In my family, this ingredient could be found in gumbo, paired with tomatoes, or even topping some baby lima beans. As a child, my grandfather would plant a vegetable garden and okra certainly had its own dedicated row. For this reason alone I fondly remember okra making a frequent appearance at the dinner table.
My favorite way to enjoy okra is fried.
The recipe begins by cutting fresh okra into pieces before dredging in a seasoned cornmeal and flour mixture. The okra will release moisture that will allow the breading to cling to the okra. If you prefer a heavy coating, then you will allow the okra to rest and stir a few times until it reaches your desired amount. Next, fry it in hot oil for a few minutes before removing to serve while still warm. It is just that easy.
- 1 pound fresh okra
- 1 cup self-rising cornmeal
- ½ cup self-rising flour
salt and pepper to taste
- 1 cup vegetable oil
- Clean the okra, dry, and cut into ½-inch pieces removing the tops.
- In a large bowl, whisk together the cornmeal, self-rising flour, salt, and pepper until combined.
- Add the cut okra to the cornmeal mixture and stir around to coat each piece.
- Allow it to sit for a few minutes and stir around again.
- When the breading clings to the okra, shake the bowl and the excess mixture will fall to the bottom.
- In a large frying pan, heat the oil over medium-high heat.
- Carefully spoon the okra into the heated oil. Fry until browned all over, about 10 to 15 minutes.
- Carefully remove from the oil and drain the fried okra on a paper towel. Serve warm.
*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.
Be sure to give this Fried Okra a try and if you want to join the celebration and check out the other delicious 27 recipes, then simply follow the hashtag #BHMPotluck on all social media platforms. You won’t be disappointed.
Black History Month Virtual Potluck
Recipes from some of the best black food bloggers on the web. Check it out!
Beautiful Eats & Things | Okra, Corn, and Tomato Chicken Stew
Beyond the Bayou Blog | Mackerel Balls with Biscuits and Cane Syrup
Bsugar Mama | Red Beans and Rice
Butter Be Ready | Caribbean Curry Goat with Rice and Peas
Cooks with Soul | Boudin Balls
D.M.R. Fine Foods | Spice Roasted Chicken
Dash of Jazz | Soul Food Power Bowl
Dish It with Tisha | Jamaican Curry Chicken
Domestic Dee | Chicken Sliders
Eat.Drink.Frolic. | Bourbon and Sweet Potato Pie
First and Full | Homemade Peach Pie
Food Fidelity | Nashville Hot Shrimp Sandwich
Food is Love Made Edible | Smothered Okra with Chicken and Smoked Sausage
Foodie in New York | Chess Pie
Immaculate Bites | Pimento Cheese
Kaluhi's Kitchen | Pilipili and Rosemary Marinated Mbuzi Choma with Kachumbari
Kenneth Temple | Chicken and Sausage Gumbo
Marisa Moore Nutrition | Sweet and Spicy Roasted Cabbage
Meiko and the Dish | Hot Buttered Rum Biscuits
My Life Runs on Food | Southern Style Caesar Salad
Rosalynn Daniels | Osso Bucco
Savory Thoughts | Haitian Patty
Sweet Tea & Thyme | Spiced Peach Shortcakes
That Girl Cooks Healthy | Scotch Bonnet Pepper Sauce
The Hungry Hutch | Cornbread Dressing
The Seasoning Bottle | Guava Short Ribs
Whisk it Real Gud | Banana Bread