0 from 0 votes
Pan Fried Okra
Pan Fried Okra
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
Course: Appetizers & Sides
Servings: 4 servings
Author: Cynthia Rusincovitch
  • 1 quart okra
  • 2 tbsp yellow cornmeal
  • 6 tbsp olive oil
  • 1 tsp salt or to taste
  • 1/2 tsp pepper or to taste
  1. Prepare okra by trimming both ends and discarding. Cut okra into bite size pieces. Put into a bowl.
  2. Heat 6 tbsp of olive oil on medium-high heat in a large skillet. Oil should just cover the bottom of the skillet. You may need a little more or less olive oil depending on the size of your skillet.
  3. While oil is heating, sprinkle salt, pepper and cornmeal over the prepared okra. Gently toss to coat all of the okra.
  4. Use a slotted spoon to move coated okra to the hot oil. (If you just dump the bowl, you run the risk of dumping any extra meal at the bottom of the bowl into the oil and it may burn.) Make sure the okra is in one layer. If you have more okra than your pan will hold in one layer, cook it in two batches.
  5. Leave the okra to sizzle in the oil without stirring until it becomes golden on bottom (test a couple of pieces at a time to check color). When the okra becomes golden on the bottom, either flip the okra in the pan (if you have mastered this move!) or use a large spatula to turn okra over to the other side and continue cooking. The less you touch the okra, the crunchier the texture will be. If you stir the okra too much it will become mushy. The entire cooking time should be around 8 minutes.