This Skillet Fried Okra recipe is a delicious way to enjoy crunchy, crispy cooked okra.
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Okra is one veggie that I ate A LOT growing up. And I happen to love okra, prepared pretty much any way. I’ve met my share of folks like me who love okra, and others who are not fans. And part of this, I think, may stem from the fact that okra can get a little gooey on the inside. If you aren’t used to that taste and texture, then chances are, some of the ways that okra is prepared you might not like. I’ve had fried okra cut into large chunks, where you bite through that crunchy, fried exterior, and the okra is a little gooey on the inside (which in my experience is pretty normal). Okra is also a pretty typical ingredient in a pot of gumbo, again a bit gooey but also normal. But for anyone who is not a fan of gooey okra, this recipe is for you. This is the type of fried okra that my mom always prepared for us growing up – it’s crispy, crunchy and delicious!
In my experience, when you are choosing pods to cook, you’ll want to search out the medium to small, tender okra pods, as the large okra pods are typically tough and hard to cut. I usually buy a batch at the store, and chop them up in small slices about 1/4 to 1/2 inch thick.
You may also want to try cooking in it an iron skillet if you have one. It’s my very favorite way to cook it! But I’ve made it in a regular frying pan too, and it turned out great. And just four ingredients! So easy to make…and so yummy!
So the next time you see okra at the market, and you give it a second thought because you haven’t liked it in the past, give this recipe one try. If you still don’t like okra afterwards, then you can leave okra out of your menu. But maybe you’ll love this crunchy version as much as we do!
FOR THIS RECIPE YOU MAY NEED: