Fried Okra

Fried Okra: The Southern Side You Can’t Stop Eating

Fried okra at dinnertime is like sitting down with a bucket of movie popcorn—once you start, there’s no stopping. It’s a Southern classic, and the perfect partner for chicken fried steak or crispy fried fish.

My love affair with okra started when I moved to Arkansas. It seemed to be everywhere, and before long, I’d developed a real taste for it. That was years ago, but only recently did I discover just how incredible fresh okra can be.

I picked up a batch of just-harvested okra from our local farmer’s market, brought it home, and fried it up. The difference from the buffet-style version was night and day. Fresh okra, lightly battered and straight from the skillet, was nothing short of amazing—crisp on the outside, tender on the inside, and perfectly seasoned. Each bite was a little piece of crunchy heaven.

So, What Is Okra?

In short, it’s the edible seed pod of a flowering plant. In India, when fried it goes by the charming name “lady fingers” because of the way it is sliced.

Okra is impressively versatile—you can eat it raw, sautéed, stewed, or, my personal favorite, fried. Thanks to its soluble fiber, it also works as a natural thickener in soups and gumbo. It’s a tough little plant too—heat-tolerant, drought-resistant, and able to thrive in a variety of climates, making it a vital food source in regions facing food insecurity.

Making Fried Okra