It wouldn’t be right if we didn’t have an okra recipe in the olives-n-okra recipe index.
My grandparents, who lived in eastern Tennessee, planted okra every spring. By July, they were eating fried okra every day at dinner. There are a number of good fried okra recipes, but this is the method we prefer.
Pan Fried Okra
- 2 pounds okra washed, trimmed, and sliced into ½-inch pieces
- 1 cup cornmeal
- 1 cup shortening or oil
- 2 eggs slightly beaten
- 1 teaspoon salt
- ¼ teaspoon pepper
Place the okra in a large bowl. Add eggs and mix well. Add cornmeal, salt and pepper. Mix until the okra is coated with the cornmeal.
In a cast iron skillet, heat oil or shortening over medium-high heat. Drop a piece of okra in the pan to test the temperature. The okra will sizzle if the oil is hot. Add the okra and fry until lightly brown on one side, about 6 minutes. Turn the okra and fry until lightly brown. Repeat until all okra is lightly brown. Adjust salt as needed.