Southern Comfort

In the garden, the okra is being a little slow about producing.

This year, I have grown my favorite ‘Red Burgundy’ okra

and an okra classic ‘Clemson Spineless’

okra clemson spineless

There are many ways to eat okra.  My daughter in law loves it pickled.  Our Louisiana friends throw it in the gumbo pot.  I’ve recently seen it cooked on the grill.  Not this girl.  The only way I eat okra is fried.

Actually, I was probably in my late teens/early 20’s before I knew you could fix it any other way.

For those of you who are new to frying okra, here is my recipe.

First of all, I have never used an exact amount of anything when I make this. This used to freak me out when I was learning to cook. “I need measurements!”, I would cry to my Mom and Grandma.

There were none.

So, Lesson Number One: when frying okra, you must be flexible.

Now, take a deep breath and a swig of tea and get out the buttermilk.

Pour some buttermilk (about 1/2 c.?–depends on how much okra you have) in a medium size bowl.
Cut off the ends of the okra and discard.


Slice remaining pieces about 1/2 inch thick

Put the okra in the buttermilk and let it bathe while you get the cornmeal out.

okra and squash

I added some squash, too

I use self-rising white cornmeal , but you can use regular white or yellow or self-rising yellow if you want (we’re being flexible remember?).  I’ve used all the above but my favorite is the self-rising white as it doesn’t overpower the taste of the okra.  Just my opinion though.

For those that would like measurements, here’s what I’ve come up with for the coating.

Mix together about 1/2 cup cornmeal, 1/2 tsp. salt, 1/2 tsp. sugar, and about 1/2 tsp. of Cajun seasoning (or more to taste)

slap ya mama

Thanks to our Louisiana friends for introducing us

and place in a pie plate, shallow bowl or even a Ziploc bag (how flexible are we?)

With a slotted spoon, remove the okra from the buttermilk and let drain just a bit. Place in your cornmeal mixture and coat evenly.


I use my hands

okra and squash

I love using my cast iron skillet to cook okra but you can use any deep skillet you have available.

cast iron skillet I put about 1/2 inch of canola oil in the pan and turn up the heat.  Most recipes say to heat the oil to a certain degree.  That’s fine but, because we are so flexible, we are going to do it Grandma’s way. After a few minutes of heating, put in a slice of okra.  If it sizzles, it’s ready.  If it doesn’t, it’s not.


we’re sizzling hot!

When the grease is ready, put the okra in but don’t over-fill the skillet.  You want a single layer giving them plenty of room to mingle.


I also threw in a potato at the last minute

Cook for  2 or 3 minutes, uncovered.

Lesson Number Two:  Don’t be messin’ with it!

Give it time to cook and get all crusty brown.  If you were wondering why I added sugar to the cornmeal, this is why.  It dissolves in the cornmeal while cooking and gives it that golden brown coating.  It also helps the coating stay on.  Grandma was so smart! After a couple of minutes, turn them over and cook a few more minutes.


Lesson Number Three:  Don’t mess with it, but don’t turn your back on it either.

I am notorious for burning okra.   I am a serious multi-tasker in the kitchen and you just can’t do that when cooking okra.  This part is not flexible.   Seriously, the first time I made it, smoke filled our apartment, our smoke detectors went off for 10 minutes, the neighbors came running,  and the okra went in the trash.  It has since been a long time running joke in my family about my okra cooking skills. But, I am not a quitter, and the second time around was a little better as they were just slightly charred.  It was then we discovered if you mix charred okra in with mashed potatoes, you hardly notice.

Anyway, after your okra is done, drain on paper towels.

Next, go out to the garden, grab some tomatoes, onions, and cucumbers.  Slice and enjoy your meal.

p.s.  this particular meal also included another side dish home-grown on the farm.

Black Angus Sirloin Steak!


That my friends, is our version of Southern Comfort!


About the blonde gardener

I'm an Arkansas girl born and raised. I garden in the beautiful Northwest part of the state (zone 6b or 7) surrounded by the Ozark Mountains. My favorite part about the area is we have 4 distinct seasons and are able to enjoy a variety of activities. My main passion is gardening but I also enjoy hiking, birding, 4-wheeling and motorcycle trips. Basically anything outside. Thanks for stopping by! Brenda
This entry was posted in Arkansas, Cooking, Garden, Okra, Vegetables and tagged , , , , . Bookmark the permalink.

33 Responses to Southern Comfort

  1. The Dancing Rider says:

    Excellent instructions! We love all things Cajun or Thai hot! Beautiful looking plant as well.


  2. bhoyt10 says:

    Yum! I love frying all the different summer veggies together! I’m very jealous of your red burgundy okra!


  3. Claire says:

    Your mom gave me a cast-iron skillet for a wedding present to take with me to the Arctic where she knew I’d be frying lots of chicken and buckets of okra. That sucker weighs 14 pounds. I shipped it to Kaktovik, to Barrow and it moved with me back to Arkansas. Love that skillet, love my okra fried and loved your mom. 😉


  4. Peter/Outlaw says:

    Thanks for the great okra cooking lesson! I’ll especially remember “Don’t be messin’ with it!”


  5. I’ve been given okra seeds in the past and I see them at home depot too but I don’t think it grows well up here. I may have to try it again, it looks great!


  6. gardeningshoe says:

    I’ve never seen a red okra before – I’ll look out for seeds here next year as okra is such a pretty plant – a red one would be amazing. I can’t imagine anything worse than soggy fried okra – you are quite right to be bossy!


  7. Dear Brenda. The first time I saw Okra growing as when I moved to Brisbane. But I wasn’t sure how to cook it. I had heard that it can be slimy but this recipe looks perfect. Can’t wait to give it a try next time we harvest the Okra.


  8. I had to learn to like okra, it was not something I ate growing up. I started eating it because my wife’s mother grew it in her garden. I was not going to have dinner at her mother’s house and not eat what was put in front of me. I do like it fried, but also there is a spicy Indian stewed okra dish with tomatoes called bhindi masala. Try it if you ever get the chance.


  9. My okra has not flowered but the plants are huge…hoping to see flowers and okra in a few weeks and this recipe is perfect.


  10. Barbara says:

    The best okra-fryin’ recipe I’ve ever seen! Thanks to you AND your grandma. 🙂


  11. Blondie – You didn’t really explain WHY the red okra is better than the green. I’m not into okra. Just can’t do it.


  12. I’m growing the same types of okra. So far, I’ve pickled, stewed, roasted, and grilled. Too scared to fry! But I do love it in restaurants.


  13. cecilia says:

    I love anything fried! Though i have never had okra! Bad Mama. I really must grow some next year! c


  14. You’re killing me…the one year that’s hot enough to keep okra happy, and I missed out and didn’t plant any! I miss fried okra SOOOO much!


  15. Pingback: A Hot Southern Favorite! | Mucking Moms

I'd love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s