- Prep Time: 5 min.
- Inactive Time: 10 min.
- Cook Time: 5 min.
- Yield: 2 cups
This is truly the easiest and fastest recipe for fried okra. The flavor of the pods is so unique and prominent that very little seasoning is required.
Contents
Add an egg for a thicker coating. I don’t think it’s necessary. This delicate crust is so light, with just the right amount of crunch.
Okra originated in the Abyssinian basin areas of Ethiopia, Eritrea, Egypt, and Sudan in the 1600s. During the Atlantic slave trade around 1658, European ships carrying slaves introduced the crop to the Americas. In fact, the Gumbo of Louisiana cuisine fame is named for the Creole word for okra.
Handpick the smallest, most tender-to-the-touch okra available. The larger, more mature okra pods can often be woody and bitter.
Ingredients
- You will need: 1 quart-size zip-closure plastic bag; 1 skillet.
- 1/2-pound baby okra
- 4 tablespoons of yellow corn meal
- 2 tablespoons of olive oil
- juice, 1/4 lemon
- 1/2 teaspoon course sea salt
Instructions
- Remove the tips and knuckles from each okra pod. Slice each into 4 discs and place the pieces in the plastic bag. Pour in the corn meal, seal the bag, shake, and set aside for 10 minutes.
- The sticky moisture from the cut okra will adhere to the perfect amount of cornmeal.
- Heat the olive oil in the skillet over medium heat. Add the okra pieces after dredging off the excess corn meal.
- Fry the okra for 3 minutes. Flip the discs and cook the okra for 2 minutes more.
- Remove the hot okra pieces to drain on paper towels. Drizzle the okra pieces with the fresh lemon juice. Sprinkle with sea salt. Serve immediately.
- Fried baby okra is a necessary component of any American Southern cuisine dinner.
