Fried Okra

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READY IN: 50mins
Recipe by Douglas Poe

One summer when I was about 7 or 8, I grew okra in a little garden I had in the back yard, and every time I would pick a few pods of okra I would take them to mom and ask her if she could fry them. Of course she would if there was enough to fry. About half way through the season, mom was so tired of me bugging her to fry okra, every day that she told me that she couldn’t because, and I quote “honey, you really can’t fry fresh okra, they need to be frozen and cut up from the store to fry” and I believed her. Why not after all she was my mother and wouldn't tell me a story. I didn’t ask her again for rest of the summer, but she did use all the okra that I grew, she put them in vegetable soup, boil them and did fry some. For years I thought you couldn’t fry fresh okra. I don't make these very often, but when I do, we sure enjoy them.

Ingredients Nutrition

  • 1 12 lbs okra, washed and drained and thinly sliced
  • 2 quarts salt water
  • 1 12 cups cornmeal seasoned with salt and pepper
  • 1 cup vegetable oil


  1. Soak okra in salted water for 30 minutes.
  2. Drain, rinse, and dry.
  3. Shake okra in a paper or plastic bag with the seasoned cornmeal.
  4. In a large skillet or deep fryer, bring vegetable oil to frying temperature 325 to 350.
  5. Fry until golden brown.
  6. Drain on paper towels.

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