Fried Okra

For fresh okra: Rinse okra, cut into 1/4-1/2 inch slices and discard the tops and pointy ends. Discard any tough pods that aren’t easy to cut.

For frozen okra: Remove from freeze and prepare (I usually remove it around 15 minutes before I start to prepare the dish, allowing it to thaw a little).

Place okra in a bowl add corn meal and stir to coat well.

Preheat oil in a skillet on medium-high.

Add okra into the hot oil and turn once browned. Try not to stir or turn too often at this point or you will lose the coating. Repeat until all sides are browned well.

If you are like me and can’t help but turn it too often and loose some of the coating you can always sprinkle on some extra corn meal and continue to brown.. You can add more oil a little at a time during cooking if you feel you need it but 1 tablespoon usually does the trick for me.

Once browned reduce heat and cook around 10 more minutes. Salt and pepper to taste. Then place okra on a plate with a paper towel to absorb the oil.

Notes:
– Cook time may take longer if using frozen okra.
– If you want it soft and not crunchy cover and cook with a lid once browned.