The Best Fried Okra (and Peppers)

We don’t fry a lot of food in our house, but okra is just one of those things you want fried every now and again. I came up with this recipe recently, while experimenting and trying to change up the usual, and, I will have to say, this is now my favorite way to have fried okra.  And even my husband, who isn’t the biggest fan of okra, really likes it.

Ingredients (sorry, “my country measurements” are listed, but these should be adjusted anyway to personal taste preferences):
*Okra (approximately 1 ½ cups chopped)
*Banana Pepper (2/medium)
*Cayenne Pepper (1/average)
*Cornmeal (approximately 1 cup)
*[A couple of pinches of] Kosher Salt
*[A dash of] Black Pepper
*[A dash of] Paprika

Cut the okra and peppers into thin slices. Rinse and blot/dry the okra. Mix together the cornmeal, salt, black pepper and paprika. Add in the okra and pepper slices and mix until fully coated.

Preheat some vegetable oil in a pan at a medium-high heat (I prefer to fry okra in a cast-iron skillet, but you can use whatever you feel more comfortable with). Slowly add in your okra mixture, be careful not to overcrowd the pan. Flip/stir occasionally, giving time for the batter to crisp. Cook until golden brown.

By the way, did you know that okra is loaded with vitamins A, B and C and also contains calcium, iron, phosphorus and potassium?

Linking up with:  Raising Homemakers