If you’re craving a taste of Southern comfort food, this Old School Skillet Fried Okra recipe is just what you need. Crispy, golden, and packed with flavor, this dish takes fresh okra and transforms it into a delightful side that pairs perfectly with any meal. Whether you’re a longtime fan of fried okra or trying it for the first time, this classic recipe will have you coming back for more.
Why You’ll Love This Recipe!
Crispy Perfection: The cornmeal coating gives the okra a satisfying crunch with every bite.
Simple Ingredients: Made with pantry staples and fresh okra, it’s easy to whip up.
Quick to Make: Ready in under 30 minutes, it’s perfect for busy weeknights.
Southern Charm: Brings a nostalgic, down-home flavor to your table.
Versatile Side: Complements everything from fried chicken to BBQ.
Ingredients :
1 lb fresh okra, washed and sliced into ½-inch rounds
½ cup yellow cornmeal
¼ cup all-purpose flour
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp cayenne pepper (optional, for a spicy boost)
1 large egg
¼ cup buttermilk (or regular milk)
½ cup vegetable oil (for frying)
Method :
Prepare the Okra: Wash the okra under cold water, pat dry with a paper towel, and slice into ½-inch rounds. Set aside.
Set Up the Coating: In a shallow bowl, whisk together the cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper (if using). In another bowl, beat the egg and buttermilk until well combined.
Coat the Okra: Dip each okra slice into the egg mixture, then dredge it in the cornmeal mixture, pressing lightly to ensure it sticks. Place coated pieces on a plate.
Heat the Skillet: Pour vegetable oil into a large cast-iron skillet and heat over medium-high heat until it shimmers (about 350°F if using a thermometer).
Fry the Okra: Working in batches, carefully add the coated okra to the hot oil. Cook for 2-3 minutes on each side until the okra turns golden brown and crisp. Remove with a slotted spoon and place on a plate lined with paper towels to soak up extra oil.
Serve: Sprinkle with a little extra salt if desired, and serve hot.
Storage and Serving Suggestions :
Storage: Store leftover fried okra in an airtight container in the refrigerator for up to 2 days. To reheat, place in a 350°F oven for 10 minutes to restore crispiness (microwaving will make it soggy).
Serving Suggestions: Pair this skillet fried okra with classics like mashed potatoes, cornbread, or grilled meats. It’s also a great appetizer with a side of ranch or spicy dipping sauce.
Nutritional Information (Per Serving, Approx. 1 Cup):
Calories: 220
Fat: 14g
Carbohydrates: 20g
Protein: 4g
Fiber: 3g
Sodium: 400mg
Note: Nutritional values may vary based on portion size and oil absorption.
Variations & Substitutions :
Gluten-Free: Replace the all-purpose flour with a gluten-free option, such as rice flour.
Spicy Twist: Add more cayenne or a dash of hot sauce to the egg mixture.
No Buttermilk?: Use regular milk or make a quick substitute by adding 1 tsp vinegar to ¼ cup milk and letting it sit for 5 minutes.
Baked Option: For a lighter version, coat the okra as directed, spray with cooking oil, and bake at 425°F for 20-25 minutes, flipping halfway.
Additional Tips :
Choose Fresh Okra: Look for firm, bright green pods without blemishes for the best flavor and texture.
Don’t Overcrowd the Skillet: Fry in small batches to ensure even cooking and maximum crispiness.
Control the Heat: If the oil gets too hot, the coating may burn before the okra cooks through—adjust as needed.
Pat Dry: Removing excess moisture from the okra prevents a gummy texture.
FAQ :
1- Can I use frozen okra for skillet fried okra?
Yes, but thaw it completely and pat it dry with paper towels to avoid excess moisture, which can make the coating soggy.
2- How do I keep skillet fried okra crispy?
Serve immediately after frying, and avoid stacking pieces while they’re hot to prevent steaming.
3- What oil is best for frying okra?
Vegetable oil works great, but peanut oil or canola oil are also excellent choices for their high smoke points.
3- Can I make skillet fried okra ahead of time?
It’s best enjoyed fresh, but you can prep the coating and slice the okra in advance to save time.
Conclusion :
This Old School Skillet Fried Okra recipe is a timeless Southern staple that’s as easy to make as it is delicious. With its crispy cornmeal crust and tender, flavorful okra inside, it’s a dish that brings warmth and nostalgia to any meal. Whether you’re serving it up for a family dinner or a casual gathering, this recipe is sure to impress. Give it a try, and enjoy a little taste of tradition right from your skillet!