Fried Okra with Sea Salt

Okra – you either love it or hate it.  I just had to be blunt, because that’s really how people feel.  For me, I am confessing right now, as a true southerner, I only like it one way – summertime fresh and fried.  I don’t want any thick batter or a big heavy crust and please, don’t put sauce on it.  Now that I’ve gotten that off my chest, here’s a few facts about that green pod that was voted “the most hated vegetable ever”…

  • Okra is low in calories/1 cup of raw okra only has around 30 calories. One cup has a whopping 66% RDA of Vitamin K. Okra is also high is calcium, fiber, vitamin C, protein, folate & magnesium.
I know y’all are so glad that I shared these important tidbits about okra!  So now, let’s get to the good stuff…cooking and eating.  Even though I said I like my okra fried, that doesn’t mean greasy.  I cook mine with very few extra ingredients, in a cast iron skillet until brown and crunchy.
With a sprinkle of good sea salt, you are ready to dig in.  It’s actually funny when I say I’m making okra – friends kinda roll their eyes but when it comes time to put the plate on the table, there’s never any left.  Here’s the real story – everybody has a little some thing to drink, they stop by the stove to munch on those crunchy, green bits, then we start laughing and telling stories and all that talk about “okra” just seems to fade away…
Fried Okra
3 cups washed and sliced fresh okra
1/2 cup homemade butter milk  – 1/2 cup milk with 1 tablespoon white vinegar
1 cup cornmeal
1/4 cup flour
1 tablespoon salt
1/4 teaspoon pepper
Canola oil for frying
  • Make buttermilk by adding vinegar to milk and let sit for 5 minutes.
  • Mix cornmeal, flour, salt and pepper in a bowl.
  • Heat oil in cast iron skillet.
  • In a large bowl, place okra and buttermilk.
  • Strain okra in a mesh colander.
  • Gently add okra to dry ingredients, turning to coat.
  • When oil is hot (test by dropping a small amount of cornmeal into grease & if it starts to sizzle, oil is ready) shake off excess cornmeal on okra and add to skillet.
  • Cook for approximately 12 to 15 minutes on medium heat until brown.
  • Place on paper towels to drain and sprinkle with sea salt.

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  1. Donya,
    Okra is one of my favorite veggies. It's almost impossible to get here, but I ask at the store all the time. I have it every chance I can.
    This recipes looks delicious.
    Pinning and sharing on google+
    Wanda Ann @ Memories by the Mile

  2. Rapid Roy says:

    Due to my mid western rearing where okra is practically non-existent, I didn't love it or hate it, just OK.

  3. I love fried okra! As a Northerner(with Southern heritage!), I can't always find fresh okra but have seen frozen. Do you think frozen might work in this recipe?

    • Hey Tina! Here are my thoughts – if the okra is whole, you could thaw it and then slice it. My only concern would be that it should be dry before you start the recipe so maybe letting it dry on a kitchen towel for a short time might help. I hope you give it a try and let me know! Thanks for stopping by.

    • Thank you! Will give it a try!

  4. That looks SO GOOD! We love okra, but I have only ever added it to soups, chili and jumbalaya. Your post is so well-timed! Just about 2 weeks ago, my husband was asking me if I knew how to make it just as a side dish by itself, I told him I never tried but I would search for okra recipes. I totally forgot until just now. SO THANK YOU! 🙂

    • You are welcome Joy! Thanks for stopping – I love getting your comments & hearing what's going on with what you are cooking.
      Have a great day!

  5. I hated it as a kid but do seriously love it now. I have a big pan full in my fridge now, straight out of the garden.
    Thanks for stopping by and linking up at Swap N Share Sunday.
    Spatulas On Parade

  6. Okra is my favorite! I'm just now starting to get some in my garden.

  7. I grew up on fried okra living in Oklahoma and Mississippi. I live in Iowa now, but find it frozen and fry it up for my kids. They love it!

  8. I never see okra in my surrounding area grocery stores. I used to love in when I lived in Florida -both fried and pickled. Just not available here ( SE Ohio) and I have no idea why.

  9. Susan says:

    I love fried okra and this is how my people made it. I haven't tried to for so long – can you tell me about how deep the oil is for frying? I want mine to come out just like yours! Thank you for sharing!

  10. Alene Galyon says:

    I fry my okra with a couple of small to medium potatoes chopped in it and I add about one tsp of onion powder to my Flour/cornmeal mixture along with salt. I've had people tell me it is the best they have ever ate. For me I have never met any crispy fried okra I didn't like. I can't take credit for my version of fried okra. My husband's Mamaw Pauline taught me this recipe when I married into her family. She was a wonderful old timey southern cook and I still miss her though she has been gone over twenty years.

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