Classic Fried Okra and Tomatoes Recipe (Print Version)
Whip up this classic Southern comfort dish with fried okra and tomatoes. Simple, delicious, and perfect as a side for any meal.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Southern
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
1 pound fresh okra
02 -
2 pounds ripe tomatoes
03 -
1/2 cup fine yellow cornmeal
04 -
1/2 cup all-purpose flour
→ Seasonings & Spices
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Garnish & Toppings
09 -
2 tablespoons butter
→ Optional Extras
10 -
Fresh herbs (basil, thyme)
11 -
Cayenne pepper
# Instructions:
01 -
Wash and trim the okra, then slice into 1/2-inch rounds. Be careful, this is where I always seem to cut my fingers!
02 -
Wash and slice the tomatoes into roughly 1/2-inch thick slices. Don't worry about being perfect!
03 -
Whisk together cornmeal, flour, garlic powder, onion powder, salt, and pepper. This smells amazing already!
04 -
Add the okra to the breading and toss until evenly coated. I like to use my hands!
05 -
Heat oil in a skillet. Once hot, add okra in batches and fry until golden brown and crispy (5-7 minutes per batch). This is my near-disaster step!
06 -
Add the tomatoes to the skillet and cook for 2-3 minutes per side. Don't overcrowd the pan!
07 -
Remove from skillet, drain excess oil, stir in butter, and serve immediately!
# Notes:
01 -
Don't overcrowd the pan when frying!
02 -
Store leftovers in an airtight container in the fridge for 1-2 days.
03 -
You can use all-purpose flour instead of cornmeal, but the texture won't be the same.
04 -
Serve with creamy grits or fluffy biscuits for a complete Southern meal!
# Equipment Needed:
01 -
Large skillet
02 -
heavy-bottomed pan
03 -
paper towels
# Nutrition (Per Serving):
Calories: 250 calories
Total Fat: 15 grams
Total Carbohydrate: 20 grams
Protein: 5 grams