It seems kind of odd to crave okra, doesn’t it? When I received the Deliciously Organic cookbook last year I tried recipe after recipe, truly enjoying each one. However, there was one recipe I kept wanting to try and that was Carrie’s Fried Okra. The problem was, apparently the window for fresh okra in Kansas is very tiny. Every time I’d go to the store, I would ask about okra, and every time I was told that it wasn’t the right time of year for it.
Finally… finally today, a little less than a year later, I was able to buy okra at our grocery store! I scooped up my okra and came straight home and made fried okra.
It has been years since I’ve had fried okra, and although I would have loved to have it time and time again before today, it was definitley worth the wait.
I adapted Carrie’s recipe to what I had on hand, but I am certain her recipe is phenomenal, like all the other recipes in her cookbook.
Are you an okra fan? If so, what is your favorite way to cook okra?
If you have yet to pick up Deliciously Organic cookbook, I highly recommend you do so. The recipes I have tried have all been big hits, and the photography by Helene Dujardin is simply stunning.
Recipe: Fried Okra {adapted and inspired by Deliciously Organic}
- 4 cups fresh okra, cut into 1/2-inch rounds, ends discarded
- 2 tablespoons fresh garlic, minced
- 1/2 cup bread crumbs
- 2 teaspoons sea salt
- 4 tablespoons olive oil
- Toss okra, garlic, bread crumbs and salt together in a large bowl.
- Heat a cast iron skillet over medium heat for 3 minutes.
- Add olive oil to the pan, swirling to coat.
- Pour okra mixture into skillet and stir every few minutes for about 30 minutes, until golden brown.
(Note… Carrie’s recipe calls for a medium yellow onion, ground cornmeal and coconut oil in place of the garlic, bread crumbs and olive oil)
Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Reader Interactions
Comments
Nisrine M. says Awesome. I bet it tastes heavenly fried. I’ve only had it stewed.
- Lucy Burdette says
Totally totally crazy about fried okra! Fry up some chopped onions and peppers in olive oil. Dip sliced okra in egg and dredge in cornmeal and fry with o and p. Apply hot sauce liberally…ohhhhh. Love, Lucy
- Margaretta says
It’s good to see someone thinnikg it through.
- Amanda says
I am digging this beautiful “okra” thing you have on your blog. I may have to look into it further. 😉
Looks amazing, I might just be swayed to try okra again!
- Jersey Girl Cooks says
I have to try this. I saw okra at the market last week but it didn’t look very good. Hopefully I’ll have better luck this week.
- Natalie says
I love fried okra. Takes me back to my roots – being raised on a farm with good ‘ole country cooking.
- Courtney says
yum that does so really good! I dont think I have ever had okra before!
- JulieD says
I love okra…I know a lot of people don’t but I say more for us!
- ErinsFoodFiles says
I crave okra! Just look at my newest blog post!
- The Duo Dishes says
Oh, fried okra! We are both big fans. This is a much lighter and probably slightly healthier than the traditional Southern style we have eaten many times, but no doubt it’s good.
- Lynn says
I was born and raised in Oregon and okra was not something we ate growing up. In fact, I never had it until I met my husband who is from Oklahoma. My husband and in-laws love it and cook it all kinds of ways. I think fried is the best way to eat it and yours looks great.
- Estela @ Weekly Bite says
I love fried okra! When I was little my grandparents would take us to Luby’s Cafeteria and I would always get their fried okra 🙂
See AlsoEasy Strawberry Extract Recipe - Deborah says
This totally reminds me of my childhood. My mom would make fried okra all the time. I haven’t had it in probably 15 years. YUM!
- Kim Bee says
This looks delicious. I picked some up recently and was so confounded what to do with it that by the time I figured something out it had gone bad. Lol. Next time I’m stuck for inspiration I am heading over here. This is amazing.
- Meeta says
I adore Okra and this is a wonderful simple way to prepare it. I wish we found okra here more often though. Lovely lovely dish Kristen!
- TidyMom says
do you know I’ve never had okra! I think I just found a reason to try it!!
YUM! I didn’t fry any myself this year – wish I had because there’s no substitute for fried okra.
- Deliciously Organic says
Your photos are stunning! I’m glad you finally got your okra “fix” (and you found your book!). 🙂 Thanks so much for the compliment. I’m glad it was “worth the wait”.
- Lori @ RecipeGirl says
Would you believe that I’ve never, ever even (knowingly) had okra?? Guess I’ll have to try it!
You should have said something! I would have overnighted some to you. I had okra growing out of control here this summer! I grew up eating fried okra but have never had it with a bread crumb crust. Our family recipe uses buttermilk and cornmeal, it’s a southern thing. Bet it was good!
By the way, next time you run across some more, grill it with olive oil and kosher salt. It’s amazing!
Unlike my husband, I love okra. And I have no doubt that it’s wonderful fried up! 🙂
- Bev Weidner says
AMEN. Seriously. Yes. Love ze okra.
- Pat Wogan says
Remember when Mr. Kelly would bring okra to church to share, but he believed you should let it grow until it was REALLY big, because to harvest it when it was small was wasteful? The only problem was that then it was too tough to eat.
- Shaina says
I love it, I love it! I am not from the south, but I think I must have been in another life. I adore fried okra. I, too, waited and waited, and I scooped them up a week ago at the market. Now I need to see if I can’t find more because I want this.
- Judith B. says
Being from the South, okra was a constant on our menu…stewed with onions and fresh tomatoes, or everyone’s favorite, fried. I haven’t tried it yet, but one recipe called for fine crushed saltine crackers to dredge the okra in before frying (instead of the normal cornmeal). It’s getting harder and harder to find fresh okra…but I did see some frozen breaded okra in the frozen food section at grocery store – probably not as good as fresh, but might do.
- Robi says
I would not have thought your window of opportunity for okra was that short. You might try your farmer’s markets. I live in the country in TN no I am not a hill billy, but when you grow okra it will produce as long as you keep it cut. A secret my mother-in-law told me if you put a little buttermilk, cream, or can milk
on your okra before you toss it in corn meal it will cling better. - Karriann Graf says
What a great way to portray Okra!
- pips says
Your blog is gorgeous!!!
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