This simple, six-ingredient recipe from Southern Living Magazine takes just half an hour to prepare, but it’ll add something special to any supper. For the best results, choose fresh okra pods no longer than 4 inches in length. Depending on the variety, if the pods are much longer they are going to be tough and woody, which is never ideal. You simply heat the oil in the skillet and add the okra, stirring to coat. Sprinkle okra with salt and pepper and, as the okra fries, sprinkle it with the cornmeal. It’s a no-nonsense process fitting for this simple dish. This quick recipe calls for you to use two skillets, so the okra will have room to cook up extra crispy. But you can also cook two batches in one skillet, just make sure the oil in the second batch gets nice and hot before adding the okra.
| Prep Time |
| 10 minutes |
| Cook Time |
| 20 minutes |
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This simple, six-ingredient recipe from Southern Living Magazine takes just half an hour to prepare, but it’ll add something special to any supper. For the best results, choose fresh okra pods no longer than 4 inches in length. Depending on the variety, if the pods are much longer they are going to be tough and woody, which is never ideal. You simply heat the oil in the skillet and add the okra, stirring to coat. Sprinkle okra with salt and pepper and, as the okra fries, sprinkle it with the cornmeal. It’s a no-nonsense process fitting for this simple dish. This quick recipe calls for you to use two skillets, so the okra will have room to cook up extra crispy. But you can also cook two batches in one skillet, just make sure the oil in the second batch gets nice and hot before adding the okra.
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Ingredients
- 6 tbsp canola oil divided
- 2 lb fresh okra 1/2 inch pieces
- 1.5 tsp coarse sea salt
- 1 tsp black pepper
- 2/3 cup fine yellow cornmeal
- 1/8 tsp cayenne pepper
Servings:
Units:
Instructions
- Place 1 1/2 tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes.
- Sprinkle okra in each skillet with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 1/2 tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender and browned, about 6 minutes.
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