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Fried Okra

By Alexander Smalls

3.4

(4)

Photo of fried okra on a baking sheet.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

Nothing says “Southern” like the smell of okra frying in a cast-iron skillet atop an angry flame. Done right, everybody loves okra. I have been known to turn the most fervent okra haters into okra lovers. Herbs and spices and the right cooking techniques can really change the experience and flavor. As an adult, I grilled okra for the first time, and added it to hushpuppies that turned into okra fritters. I’ve made okra relish and—dare I say it—jalapeño-okra jam and okra dip. You tell me you don’t like okra, then boy, do I have a few recipes for you.

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