I really feel quite silly authoring a post on “Fried Okra.” Southern cooks learn how to make this dish usually the same way that their Mamas made it. Goodness gracious, there are a lot of ways and opinions on cooking this famous vegetable!
My Mama was a great cook, she denied it to all, but that is the way we are here in the South. If someone compliments your cooking, the next sentence from you is, “It is not fit to eat!” I prefer the easy way of cooking okra: I boil it until it is tender, put a pat of butter on it and salt and pepper. I think it is nectar of the Gods.
But I am posting on “Fried Okra,” so here goes:
And there you go…such a good, economical and really Southern way to serve up one of our finest vegetables! It’ll make you want to slap somebody, it is so good!
Fast Food for Slow Sundays note: I made this on a Saturday afternoon, refrigerated it. After church Sunday, I heated it up in a 350 degree oven for approximately 10 minutes. It was crispy and delicious.
For more Sunday lunch ideas – that can be enjoyed any day of the week, see the other recipes posted here in the Fast Food for Slow Sundays category or Fast Food for Slow Sundays at Habits for a Happy Home.
Or grab our cookbooks!