Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Skillet-cooking is among the easiest ways to prepare okra and is guaranteed to please Southerners and neophytes alike.

Martha Stewart Living, September 2001


Credit: Arthur Meehan

Recipe Summary test

Makes 2 pounds


Ingredient Checklist


Instructions Checklist
  • Heat oil in a cast-iron or heavy skillet until a frying thermometer registers 375 degrees.

  • Wash okra under cold water; pat dry with a paper towel. Trim stem ends; cut each pod crosswise into 3/4-inch pieces.

  • Whisk together the eggs and milk in a medium bowl; set aside. Place cornmeal, flour, salt, black pepper, and cayenne in another bowl; whisk to combine.

  • Add okra to egg mixture; stir until evenly coated. Add cornmeal mixture; toss with hands or a spatula until evenly coated.

  • Fry okra in batches until golden brown, turning as necessary, 1 to 2 minutes per batch. Drain on paper towels, and season with salt. Serve warm with hot-pepper sauce, if desired.