pan fried okra

If I were asked what foods I couldn't live without, the list would probably go like this...chocolate, cookies, pie, and okra.  Okra is my absolutely favorite vegetable, and it appears on our dinner table at least once a week.  I can't get enough of it!  It just makes me happy.


While I've eaten okra in various formats, I would agree with most southerners that the best way to eat it is fried.  At home, I don't do a lot of deep frying - it takes too much oil and too much time (not to mention how it destroys my clothes with all that splattering).  So, when I make my okra, I pan fry.  Here's my simple method.

Pan Fried Okra

• 3 T. oil
• 1 1/2 cups frozen okra
• 3 T. buttermilk or milk
• 1/4 cup flour
• 1/4 cup cornmeal
• 1 T. creole seasoning

Heat a skillet over medium-high heat; when the skillet gets hot, add oil and allow to heat.

Meanwhile, defrost okra in the microwave for 2-3 minutes, or until only partially frozen.  Add buttermilk or milk and toss to coat; drain any excess liquid.  Add remaining ingredients and toss to coat.  Pour into hot oil and cook and toss until breading is golden brown.