I had the pleasure of growing up in home where my Mom made a home cooked meal every night. I’ll never forget the nights of her Enchiladas or Chicken Fried Steak or Corn Bread with Pinto Beans and Pork Chops.
My mom a few years ago lovingly put together a cookbook that had all of her signature recipes in them including one of my favorites – fried okra. I’ll never forget my mom making this during special occasion meals and when she would set it out on the plate with a paper towel over the top, me (and my whole family actually) would casually walk by and steal a few pieces before dinner. You know she saw us but never said anything!
With that I would like to share with you my Mom’s Fried Okra recipe. I love how she wrote this because the key to this crispy treat is (1) not fresh okra as it’s too slimy (2) the proper cooking method to get it just right (3) and leaving it alone to work its magic in the pan. You do not know how many times I called my Mom asking her how she did it so well. Follow these instructions and you will get it down pat.
I know my Mom is reading this right now and so happy that I’m sharing her love of great food with you. Thanks Mama Ingle and I hope you make a batch the next time I’m home.
Mom’s Fried Okra
Approximately 30 minutes to one hour before cooking the okra, let it thaw in the bag. If cooking the entire bag, fill it with water to thaw it more thoroughly. If using only a small portion of the bag, take out what you need and put in a bowl of water and place the rest back in the freezer. Either way, drain well of water and pour enough corn meal (white or yellow) to coat okra well. In a large skillet fill with oil (about 1/2 full)*. Turn burner on low and fill skillet with coated okra, try to not get too much in pan. Cover and turn burner on high. Check on it about every 5 – 10 minutes. When okra starts becoming very brown in color, it is most likely fairly crisp. Remove from pan and place on paper towel covered dish. Add salt to taste.
*Emily note, I like vegetable oil