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White Plate with Fried Okra with a Side of Salad and Pork Ribs

Classic Southern Fried Okra

Fresh okra soaked in egg, dredged in seasoned cornmeal and pan-fried until golden and crunchy. The classic Southern side, ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

  • 12-14 fresh okra pods washed, ends trimmed
  • 1 large egg
  • 2/3 cup cornmeal
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 dash cayenne pepper
  • 1/2 cup vegetable oil for frying

Method
 

  1. Dice the okra into bite-size pieces and work quickly to limit sliminess.
  2. Whisk the egg in a small bowl and soak the okra in it 5-10 minutes.
  3. Mix the cornmeal, salt, pepper and cayenne. Lift the okra out of the egg and dredge to coat every piece.
  4. Heat the oil in a medium saute pan over medium-high until it crackles when okra is added. Fry in a single layer 1-2 minutes per side until golden brown.
  5. Drain on paper towels, patting the tops dry, and serve hot.

Notes

Work in batches so the okra is never piled up in the pan; crowding makes it soggy.