Southern Fried Okra

Step 1

Pat the okra pods dry with paper towels, rubbing gently until no moisture remains on the surface, so they will fry crispy rather than steam.

Step 2

Pour the cornmeal into a medium bowl, then add the salt and black pepper and stir until evenly distributed throughout the cornmeal.

Step 3

Add the 2 tablespoons of water to the cornmeal mixture one teaspoon at a time, stirring and rubbing between your fingers after each addition, until the cornmeal feels like damp sand with no dry pockets.

Step 4

Pour the vegetable oil into a 12-inch cast iron skillet or heavy-bottomed pot and heat over medium-high heat until it shimmers and a single okra pod dropped in sizzles immediately on contact, about 3 to 4 minutes.

Step 5

Working in two batches, roll each okra pod in the cornmeal mixture, coating all sides completely, then lay it directly into the hot oil without crowding the pan.

Step 6

Fry the okra for 2 to 3 minutes without moving it, until the cornmeal coating turns the color of caramel and looks crispy, then use a slotted spoon to turn each pod and fry the other side for another 1 to 2 minutes until evenly golden.

Step 7

Lift the fried okra out with a slotted spoon and lay it on a paper towel-lined plate to drain excess oil.

Step 8

Repeat steps 5 through 7 with the remaining okra, waiting 30 seconds between batches for the oil to return to a shimmer.

Step 9

Taste one piece and sprinkle with additional salt if needed, then transfer to a serving bowl while still warm.