Confession time: I had never eaten classic Southern fried okra until I moved to Tennessee. How has such a staple Southern side not made its way out to California by now? Who knows the answer to that question, but I do know that fried okra is deliciousāso good that I decided to grow it in my garden. Nobody warned me how big these plants get! I planted them from seeds, and now the stalks are at least 8 feet high! This makes for a lot of okra. I have sautĆ©ed it, roasted it, pickled it, and even thrown it in stir-fries, but my family likes fried okra best.
How to Make Classic Southern Fried Okra
Thereās something comforting about a plate of classic Southern fried okraā¦ crispy, golden bites that make any meal feel special. Follow these simple steps, and youāll have a side dish your family will love.
Step 1: Start with Fresh Okra
Begin with 12ā14 fresh okra pods that have been thoroughly washed and had their ends trimmed off. Choosing fresh okra is key to making classic Southern fried okra because it ensures the best texture and flavor for frying.
Step 2: Dice the Okra
Dice the okra into small, bite-sized pieces to make them easy to fry and eat. Keep in mind that okra has a reputation for becoming slimy once cut, so itās best to move quickly and start the cooking process right away. For classic Southern fried okra, working efficiently helps maintain its signature crunch.
Step 3: Prep the Egg Mixture
Crack one egg into a small bowl and whisk it until smooth. Soaking the cut okra in the egg mixture for about 5ā10 minutes helps the batter stick better, creating that crisp coating we all love in classic Southern fried okra.
Step 4: Prepare the Batter
As the okra soaks, mix together your batter. Combine 2/3 cup of cornmeal with 1/2 teaspoon each of Kosher salt and ground pepper, along with a dash of cayenne pepper for a slight kick. A well-seasoned batter is what gives classic Southern fried okra its bold, savory flavor.
Step 5: Coat the Okra
Take the okra out of the egg mixture and dredge it in the seasoned cornmeal batter. Make sure each piece is evenly coated on all sides so they fry up with a consistent crunch. Proper coating is essential to achieving that golden perfection in classic Southern fried okra.
Step 6: Fry Until Golden
In a medium sautƩ pan, heat 1/2 cup of vegetable oil over medium to high heat. Let it heat up for a couple of minutes before pouring in the okra. You want the oil hot enough that you hear that nice crackle when you put the okra in. Layer the okra flat on the pan so that no okra is on top of each other. Let it cook for a minute or two, and then flip it to the other side. Let it cook on the other side until the okra is golden brown.
Step 7: Drain Excess Oil
Once the okra has turned a beautiful golden brown, carefully remove it from the pan and transfer it to a plate lined with a paper towel. This step is essential for soaking up any extra oil, keeping your classic Southern fried okra light and crisp. Gently pat the tops with another paper towel to remove any lingering oil, ensuring each piece stays perfectly crispy and ready to serve.
Enjoying Your Southern Classic
Now, the classic Southern fried okra is ready to eat! I usually have to make a double or triple batch of these puppies because there are so many hands sneaking them!
Fried okra is a great side dish for almost any star piece of meat. Pictured here are my Crockpot baby-back ribs with homemade rub and vegetable salad with Italian basil dressing. Fried okra also makes a great snack served with a classic Remoulade Sauce like the one from Simply Recipes. Have you ever eaten classic Southern fried okra? Are you a lover or a hater? Leave a comment and let me know! Happy cooking, yāall!
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