Pan-Fried Okra With Cornmeal

Some plants wilt in the seemingly intolerable heat and humidity of a Southern summer, unable to make it under the blistering sun and stuffy humidity. Okra doesn't just thrive, but seems to revel in the weather, growing ever taller as the thermometer spikes.

Okra, an important member of the canon of Southern foods, is delicious when it's fried, stewed, sautéed, or roasted. One of the more traditional (and our favorite) ways to cook okra is to slice it and fry it in cornmeal. This simple, six-ingredient recipe takes just half an hour to prepare, but it'll add something special to any supper.

Simply heat oil in a skillet and add the okra, stirring to coat. Sprinkle with salt and pepper and, as the okra fries, sprinkle it with cornmeal. It's a no-nonsense process fitting for this simple dish.

This quick recipe calls for you to use two skillets so the okra will have room to cook up extra crispy. But you can also cook two batches in one skillet; just make sure the oil in the second batch gets nice and hot before adding the okra.

Ingredients for Pan-Fried Okra With Cornmeal

To make pan-fried okra, you'll need:

• Canola oil: For frying.
• Fresh okra: For the best results, choose fresh okra pods no longer than 4 inches in length. Depending on the variety, if the pods are much longer they are going to be tough and woody.
• Coarse sea salt: Enhances the flavor of the okra.
• Black pepper: Adds a hint of spice.
• Fine yellow cornmeal: Fine cornmeal lightly and thoroughly coats the okra for a crisp crust.
• Cayenne pepper: For a little heat.

How To Make Pan-Fried Okra with Cornmeal

This method may be different than what you're used to, but give it a chance. It might become your go-to recipe. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Heat 1 ½ tablespoons of canola oil in each of 2 medium skillets until hot. Stir half the okra into each. Cover and cook, stirring occasionally, about 10 minutes.
• Step 2. Sprinkle half the salt and pepper over each batch. Divide cornmeal and cayenne between skillets; stir to coat. Drizzle remaining oil over mixture in each skillet, and cook, stirring occasionally, until okra is tender and browned, about 6 minutes.

Tips for the Best Pan-Fried Okra

If you've never worked with okra, it can be intimidating. Here are a few tips for a successful dish:

• Choose small pods: Large pods can be tough and woody on the interior.
• Cook over high heat: The lower and longer okra cooks, the slimier the texture. Getting a good sear or crust is key for crisp bites.
• Dry before cooking: Excess water creates steam, getting in the way of a crisp exterior.
• Cook in small batches: Give the okra plenty of room to cook.
• Add acid: For less slimy okra, try soaking in vinegar 30 minutes before cooking.
• Larger pieces: The smaller the cuts, the more mucilage, or slime, is released from okra; especially if sitting for a long period of time before cooking.

How To Store Leftover Pan-Fried Okra

Refrigerate leftover pan-fried okra in an airtight container up to three days, or frozen up to three months. Reheat in a 350°F oven or air fryer until crisp and hot throughout.

What To Serve with Pan-Fried Okra

Pan-fried okra is an all-time favorite side dish. Serve with fried catfish, tomato pie, mac and cheese, smoked ribs, brisket, cornbread, and other classic Southern sides.

More of our Favorite Okra Recipes

Okra doesn't just have to be fried—it can be enjoyed pickled, grilled, stewed, baked, and more. Check out these Okra Recipes That Prove It's Not Just For Gumbo to find new ways to enjoy this nutrient-dense vegetable.

Editorial contributions by Katie Rosenhouse.