A Crispy Southern Favorite Made the Old-Fashioned Way
Fried Okra is one of the South’s most beloved comfort foods. Coated in seasoned cornmeal and fried until golden brown, this simple dish delivers a satisfying crunch on the outside while keeping the okra tender inside. Whether served as a side dish, appetizer, or part of a traditional soul food meal, fried okra has long been a staple on Southern tables.
This recipe from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon celebrates the timeless tradition of Southern home cooking, where fresh garden vegetables are transformed into flavorful family favorites using simple ingredients and classic techniques.
Ingredients
- 8 pods of okra
- 1 cup yellow cornmeal
- 1 Tablespoon flour
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
Step-by-Step Instructions
- Wash the okra thoroughly and pat dry.
- Slice the okra into 1/4-inch rounds and place in a large bowl.
- Sprinkle the okra lightly with cold water and toss to coat.
- In a separate bowl, combine the cornmeal, flour, salt, and pepper.
- Add the okra to the cornmeal mixture and toss until each piece is evenly coated.
- Heat bacon drippings or cooking oil in a deep skillet over medium-high heat.
- Carefully add the coated okra to the hot oil in batches, avoiding overcrowding.
- Fry until golden brown and crispy, stirring occasionally for even cooking.
- Remove with a slotted spoon and drain on paper towels.
- Serve immediately while hot and crisp.
Serves 4–6
Closing Summary / Pro Tips
- Fried okra is crispy, flavorful, and a staple of Southern soul food cooking.
- The cornmeal coating creates the signature crunchy texture.
- Bacon drippings add authentic Southern flavor, but vegetable oil works well too.
- Best served fresh from the skillet while still hot and crispy.
💡 Pro Tip: Add a pinch of cayenne pepper or Cajun seasoning to the cornmeal mixture for a little extra Southern heat and flavor.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
