Cornmeal Crusted Okra
This pan fried, cornmeal crusted okra is a simpler, less messy take on deep fried okra. It has all the crispy texture of its battered and deep fried counterpart, but this recipe lets the fresh okra shine.
In terms of the farmers market we frequent, August is my favorite month ever. Almost everything I want to eat is in season in August. I can go the entire month without touching any meat because all I want to eat is summer produce.
Being from Alabama, you can guess that I love fried okra. I ate it all the time growing up, and it’s still one of my favorite foods. The thing is, I do not enjoy deep frying foods, especially when it’s blazing hot outside. Enter this cornmeal crusted okra. It’s pan fried, not deep fried, which automatically makes it a winner in my book. This recipe gives you crispy okra while still allowing that fresh okra flavor to come through.
Summer is fleeting, so I plan to enjoy my fresh okra bounty as long as I can. Before you know it, we’ll be making all the pumpkin things! Need something to eat alongside this okra? I love these corn cakes.
- YIELD: 4-6 servings
6 tablespoons canola or peanut oil
2 pounds okra, sliced into ½-inch pieces, stems and tips discarded
Kosher salt and freshly ground black pepper
½ cup fine yellow cornmeal
- 1
Heat 3 tablespoons of oil in a large, nonstick skillet over medium-high heat. Add the okra, stir to coat and cover. Reduce heat to medium and continue cooking, stirring frequently, until the okra is bright green, about 10-12 minutes.
- 2
Season generously with salt and pepper, then sprinkle the cornmeal over the okra. Stir to coat and drizzle over the remaining 3 tablespoons of oil. Continue cooking, stirring frequently, until the okra is tender, browned and crispy, 5-10 minutes. Taste and adjust seasoning as necessary and serve immediately.
This has me convinced to try okra!!
Awesome! Let me know what you think.
This has me convinced to try okra!!
Awesome! Let me know what you think.
You said it, girl! Let’s just live in the moment instead of skipping forward five months. I haven’t had any okra yet this summer and am totally regretting that after seeing this!!
You said it, girl! Let’s just live in the moment instead of skipping forward five months. I haven’t had any okra yet this summer and am totally regretting that after seeing this!!
I’ve never been a fan of okra because every time I have had it, it’s been slimy. I’ve been informed that it’s definitely not supposed to be like that. These don’t seem slimy in the least bit, so I bet they would be perfect for me to try out!
You’re right; these aren’t slimy at all. I actually just tried an heirloom variety of okra that was barely slimy even before cooking, so you could always try to find something like that too.
I’ve never been a fan of okra because every time I have had it, it’s been slimy. I’ve been informed that it’s definitely not supposed to be like that. These don’t seem slimy in the least bit, so I bet they would be perfect for me to try out!
You’re right; these aren’t slimy at all. I actually just tried an heirloom variety of okra that was barely slimy even before cooking, so you could always try to find something like that too.