Laura Walton

Southern Fried Okra (or whatever veggie you want)

Our go-to easy meal this summer has been the following:

  1. Open-faced tomato sandwiches with basil and mayo, with a sprinkling of salt and pepper
  2. Cornmeal-fried okra and squash (and whatever else we feel like frying)

I love curries, gumbos, fresh salads (especially tabbouleh), and roasted veggies. But dang, if there’s a higher purpose for okra that doesn’t involve a seasoned cornmeal fry, I can’t think of it. So today, I bring you my version of Southern fried veggies.

You can use this with a variety of veggies, so long as they have a decent crunch, but are also not too hard. Okra, summer squash, delicata squash, and green tomatoes are all good candidates. Winter squash (such as butternut) can work, but be sure to slice them thinly, and the fry time may be longer.

Full disclosure: I do a lot of my measuring by eye and feel for this preparation. I’ll provide the closest measurements and ratios that I can for the amount of veggies used, but keep in mind that you may need more or less cornmeal, seasoning, etc. to taste.

I also like my veggies well-coated, but not so much that there’s more breading than veggie; after all, I still like to taste my vegetables under the pretense of frying. These have a good crunch, but retain their vegetal flavor, as well.

Finally, don’t forget to save your oil for the next time you fry your veggies. Because boy howdy, there will be a next time. 

Let’s fry!

Cornmeal Fried Okra (and Other Veggies)

  • Servings: 4
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This recipe works well for okra, squash, green tomatoes, green beans, and more. Have fun!

you will need:

  • 4 c sliced okra (or vegetables of choice)
  • 1 c buttermilk or sour milk
  • 1-1 ½ c cornmeal (white or yellow)
  • ½-1 tsp seasoned salt
  • ½-1 tsp garlic powder
  • ¼ tsp cayenne pepper (optional)
  • oil for frying

Directions

  1. Line a plate or baking sheet with a triple layer of paper towels, and set aside near the stove. I like to put mine in the (cold) oven.
  2. Combine okra and buttermilk in a medium bowl, and allow to sit for at least 5 minutes and up to 30. Meanwhile, combine cornmeal, seasoned salt, garlic power, and cayenne (if using) in a large bowl, large ziploc bag, or large paper bag.
  3. Remove okra from buttermilk, allowing excess liquid to drip off, and combine the okra with the cornmeal mixture. Mix or shake the okra until it is well coated with cornmeal, separating pieces as necessary and adding cornmeal to keep too many pieces from sticking together.
  4. Heat enough oil to fry about ½ inch up a skillet (cast iron is best) over medium heat. (You can test if the oil is hot by sprinklng a bit of cornmeal into the oil – if it sizzles, it’s ready!) Fry the okra in batches until they are golden brown on all sides, turning as necessary, about 5-7 minutes. Remove okra to the paper towel-lined plate or pan, and enjoy while hot.

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