Southern Fried Okra, {Granny's Recipe}

12:12 PM

Southern Fried Okra, a simple Southern classic, okra dredged in self-rising cornmeal, then fried until golden. Want to know the simple secret to keeping okra crisp on the outside while tender on the inside?

My Mother was an expert at Pan Frying Okra. She could fry it crispy-on-the-outside, almost caramelized shell and at the same time very tender inside.

Her method of pan frying the okra was in the fat she fried it in. She used melted shortening and bacon grease. If you are not a fan of shortening and bacon grease (horas), then vegetable oil is fine.

One rule she did have was not to salt the okra until after frying, because it makes the okra loose too much of the moisture while it is frying and will make it tough. Her secret to keeping the okra tender on the inside and crispy on the outside.

I must say growing up; this was one of my all-time favorite dishes that my Mother cooked for us. She always cooked okra in a cast-iron skillet, and always served it with fresh peas, onions quartered, and Chow Chow (southern relish).

When I was a girl growing up in the '60, we ate many a meal with just fresh vegetables out of the garden with a pan of cornbread to go with it, calling it a meal. That is the way we ate this pan of okra. I made a pan of cornbread along with a pot of peas and fried okra. Simple.... Scrumptious!

Southern Fried Okra
{by CookingwithK.net}

Ingredients

Directions:
Preheat a large iron skillet over medium heat with shortening or oil.

In a bowl add okra, sprinkle corn meal on top; toss to coat.

Add the okra all at once to the prepared skillet and fry until golden brown on 1 side, approximately 6 to 7 minutes.

Do not disturb until the bottom is golden brown. Turn the okra with a spatula and do not disturb until the majority of the other side is golden brown as well, approximately 3 to 4 minutes.

Now stir occasionally until all of the okra is golden on all sides, approximately another 3 to 4 minutes.

Remove the okra from the pan with a slotted spoon or spatula to a sheet pan lined with a paper towel.

Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.