Crisp, tender and golden brown, there is nothing quite like the delicious taste of pan fried okra with fresh milled flour and cornmeal. It is a simple side dish that is wonderful to serve all year long.
I have always enjoyed a large helping of fried okra on my dinner plate. You see, growing up my mom often made okra. But not just any ol’ okra recipe. This was pan fried okra. No deep fat frying. No dredging or coating each piece in a heavy batter. Instead the okra is lightly breaded and fries up crisp and delicious.
Now every summer my husband and I grow okra in our garden. Most of the time we coat it and fry it but sometimes I do enjoy it in our vegetable beef soup. It adds a lovely flavor and isn’t slimy at all.
We use a deep red, orangish colored okra but a traditional green okra will work in this recipe for pan fried okra with fresh milled flour. It makes a terrific side dish with most meats. I think our favorite is pairing it alongside a home cooked roast smothered in a savory gravy.
If you’re new to milling your own grains and the flavor or texture is different from what your family is used to, this recipe is a great place to start. It is easy, yummy and no one would ever know you used fresh milled corn or fresh milled flour.
What Can I Make With Freshly Milled Flour?
Most home bakers use fresh milled flour to make everything from bread and cookies to cinnamon rolls and crackers. But fresh milled flour isn’t just for baking, I love to use it to make a delicious side dish for dinner — pan fried okra with flour.
How Do You Make Fried Okra From Scratch?
This crispy fried okra recipe is very easy to make. All you need is some okra, an onion, seasonings and your favorite grain mill to grind a bit of flour and cornmeal. No need for dredging each individual piece of okra or deep frying in large amounts of oil. I love to use my cast iron skillet to pan fry the okra. Season with extra salt and a dash of pepper before serving.
Where to Buy Okra
I love to grow my own okra in our backyard garden. My favorite kind is Jing Orange from Rare Seeds. Many grocery stores sell fresh and frozen okra that should work just fine for this simple fried okra recipe. You may also be able to find okra at your local farmers market.
Tips
- Do not use hard or stiff okra as it will create a woody, unpleasant texture once fried.
- Fresh or frozen okra will work, however when using frozen okra, be sure it is completely thawed. Unless the thawed okra is very watery, I usually do not pat it dry so that the moisture helps to adhere the breading to the okra. You just want the okra damp for the mixture to stick but not super wet to make it mushy.
- Do not overcrowd the pan so that everything can cook evenly.
- If you find any remaining oil in the pan once the okra has finished cooking, use a slotted spoon to remove the cooked okra from the pan. Set on a paper towel-lined plate to drain excess oil before serving.
- This pan fried okra with cornmeal is best served fresh.
Tools You May Need
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Grain mill
Sharp knife
Cutting board
Mixing bowl
What is Fried Okra Made Of?
Okra – I love the Jing Orange variety of okra but the traditional green kind is also delicious. Smaller, tender pods have the best texture.
Onion – diced into small pieces.
Fresh milled flour – hard white wheat or hard red wheat will work equally well.
Fresh milled corn – This makes the best cornmeal!
Salt – Be generous with the salt.
Pepper
Oil – Use your favorite. I often use organic cold pressed sunflower oil but have also used lard.
Pan Fried Okra Recipe
Makes: 4-6 servings
Ingredients
3 cups sliced okra
1/2 cup diced onion
3/4 cup fresh milled hard white wheat flour
1/4 cup fresh milled corn
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup oil
Directions
Slice okra into 1/2-inch pieces. Place the wet okra into a bowl. Do not dry. Dice the onions into small bite size pieces and add to bowl with okra.
Mix together flour, cornmeal, salt and pepper. Pour mixture into the bowl with the okra and onions and stir until the okra has been coated.
Warm up large skillet over medium heat then add oil. When the oil is hot, add the okra mixture and cook, stirring frequently until golden brown and crispy, approximately 10-15 minutes. Season with additional salt and pepper to taste. Serve immediately.
FAQ
Do You Thaw Frozen Okra Before Frying?
Yes! If you plan to use frozen okra in this pan fried okra with fresh milled flour, be sure to thaw it completely before frying. If you find the okra is excessively wet after thawing, use a paper towel to wipe it up. A bit of moisture will help the breading to stick to the okra but too much may make it mushy.
What Does Fried Okra Taste Like?
This delicious side dish of pan fried okra and onions has a mild, salty taste that is similar to a summer squash or a green bean. The fried breading gives the okra a crisp texture on the outside with a soft interior.
What are Some Common Side Dishes Served With Fried Okra?
We enjoy eating this fried okra recipe with roast beef, salisbury steak, roasted chicken or baked steak. This southern dish would also pair well with smoked or barbecued meats, mashed potatoes, macaroni and cheese and baked beans.
More Recipes With Fresh Milled Flour
Pan Fried Okra With Fresh Milled Flour
Crisp, tender and golden brown, there is nothing quite like the delicious taste of pan fried okra with fresh milled flour and cornmeal. It is a simple side dish that is wonderful to serve all year long.
Ingredients
- 3 cups sliced okra
- 1/2 cup diced onion
- 3/4 cup fresh milled hard white wheat flour
- 1/4 cup fresh milled corn
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup oil
Instructions
- Slice okra into 1/2-inch pieces. Place the wet okra into a bowl. Do not dry. Dice the onions into small bite size pieces and add to bowl with okra.
- Mix together flour, cornmeal, salt and pepper. Pour mixture into the bowl with the okra and onions and stir until the okra has been coated.
- Warm up large skillet over medium heat then add oil. When the oil is hot, add the okra mixture and cook, stirring frequently until golden brown and crispy, approximately 10-15 minutes. Season with additional salt and pepper to taste. Serve immediately.
Notes
- Do not use hard or stiff okra as it will create a woody, unpleasant texture once fried.
- Fresh or frozen okra will work, however when using frozen okra, be sure it is completely thawed. Unless the thawed okra is very watery, I usually do not pat it dry so that the moisture helps to adhere the breading to the okra. You just want the okra damp for the mixture to stick but not super wet to make it mushy.
- Do not overcrowd the pan so that everything can cook evenly.
