Oh, fried okra and tomatoes. Just the words themselves transport me back to my grandma's kitchen. Honestly, the smell alone is enough to make me weak in the knees. It's a symphony of sizzling oil, sweet tomatoes, and that earthy, slightly funky okra aroma. Grandma always made this on Sunday afternoons, and the whole house would be filled with this incredible scent. It wasn't just a meal; it was a feeling, a hug in a skillet, if you will. To be real, my first attempt at this was…a disaster. I somehow managed to burn the okra to a crisp while leaving the tomatoes completely raw. I cried a little, okay? But I learned, I persevered, and now, this recipe is my own little piece of Southern sunshine.
Why You'll Love This Recipe
- It's surprisingly easy (once you get the hang of it!)
- Great for picky eaters and even better as leftovers!
- Comfort food at its finest pure Southern hug in a bowl.
- Perfect for a casual weeknight dinner or a fun family gathering.
- Seriously, it's a meal-prep dream come true.
- It's got that emotional connection that hits you right in the feels.
I remember one time, I got so caught up chatting with my friend while frying that I completely forgot about the okra! Oops. Let's just say we had some extra-crispy okra that day. It taught me a valuable lesson: multitasking and frying don't always mix.
Ingredients
- Okra: About 1 pound of fresh okra, the smaller the better! I swear by the ones from Farmer McGregor's market they're always so tender.
- Tomatoes: 2 pounds of ripe, juicy tomatoes, preferably heirloom. I tried using canned once, and it was…okay, but fresh is way better. Plus, a little lycopene never hurt anyone, right?
- Cornmeal: 1/2 cup of fine yellow cornmeal. This is non-negotiable. It adds that perfect crispiness. I tried using just flour once, and it was blah.
- Flour: 1/2 cup all-purpose flour. The cornmeal-flour combo is key here. Don't even think about skipping it.
- Garlic Powder: 1 teaspoon. More is more, I always say!
- Onion Powder: 1/2 teaspoon. It adds a subtle sweetness that balances everything out.
- Salt: 1 teaspoon, or to taste. This is where you can get creative, but don't be shy!
- Black Pepper: 1/2 teaspoon. Freshly ground is best, but pre-ground works in a pinch.
- Vegetable Oil: Enough for deep frying. I usually use about 2 inches in a large, heavy-bottomed skillet.
- Butter: 2 tablespoons (for a richer flavor)
Instructions
- Prep the Okra:
- Wash the okra thoroughly and trim the stems. This is where I always seem to get distracted, and end up slicing my finger. Be careful, friends! Then, slice the okra into 1/2-inch rounds. Honestly, this is the most tedious part, but it's worth it.
- Prep the Tomatoes:
- Wash and slice the tomatoes into roughly 1/2-inch thick slices. I like to use a mix of sizes for a more rustic look. Don't worry about perfection; it's all about the flavor!
- Make the Breading:
- In a large bowl, whisk together the cornmeal, flour, garlic powder, onion powder, salt, and pepper. This is where the magic happens. The smell is just intoxicating! I usually sneak a little taste…it's surprisingly good.
- Bread the Okra:
- Add the okra to the breading mixture and toss until each piece is evenly coated. I like to use my hands for this it gives me better control. Plus, it's more fun!
- Fry the Okra:
- Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot (a breadcrumb should sizzle immediately), carefully add the okra in batches. Fry until golden brown and crispy, about 5-7 minutes per batch. This is where I almost always burn something. Be patient!
- Fry the Tomatoes:
- Add the tomatoes to the skillet after the okra is fried, cook for about 2-3 minutes per side. Don't overcrowd the pan. They should be slightly softened but still hold their shape.
- Finish It Off:
- Once everything is cooked, remove from the skillet and place on a paper towel-lined plate to drain excess oil. Stir in the butter, and serve immediately. The smell at this point? Heavenly! The taste? Even better!
My kitchen is usually a disaster after making this, flour everywhere, oil splatters…the works! But the result? Totally worth it. It always reminds me of my grandma and those lazy Sunday afternoons.
Storage Tips
Honestly, leftovers are best enjoyed within a day or two. I tried storing it longer once, and the okra lost its crispiness. I microwaved it once and the sauce separated so don't do that lol. Store in an airtight container in the refrigerator. Reheating in a skillet is best.
Ingredient Substitutions
I've experimented with different types of cornmeal coarse works, but fine gives the best texture. You can also use a mix of cornmeal and breadcrumbs. I once tried using sweet potatoes instead of regular potatoes, and it was unexpectedly delicious!
Serving Suggestions
This is fantastic on its own, but it's even better with some creamy grits or fluffy biscuits. A simple side salad adds a nice fresh counterpoint. This dish and a rom-com? Yes please. It's the ultimate comfort food combo!
Cultural Backstory
Fried okra and tomatoes are staples in Southern US cuisine. For me, it's more than just a recipe it's a connection to my family's history. It's a taste of home, a reminder of simpler times, and a delicious way to honor my grandma's legacy.
This recipe is more than just fried okra and tomatoes; it's a story, a memory, and a whole lot of love. I hope you enjoy making it as much as I do! Let me know how yours turns out!
Frequently Asked Questions
- → Can I use frozen okra?
I haven't tried it with frozen okra, but I imagine it would work if you thaw it completely and pat it dry before breading. It might not be as crispy though!
- → What if I don't have cornmeal?
You could use all-purpose flour instead, but the texture won't be quite the same. It'll be more like a standard fried okra, but still tasty!
- → How do I know when the oil is hot enough?
Drop a small piece of breading into the oil. If it sizzles immediately, the oil is ready. If it just sits there, you need to heat it up more!
- → How long can I store the leftovers?
Leftovers are best within 1-2 days. After that, the okra might get soggy. Don't microwave it to reheat!
- → Can I add other vegetables?
Absolutely! zucchini, bell peppers, and eggplant would all be delicious additions. Experiment and have fun!