Toss okra in cornmeal & whip up a crispy Southern side dish in a flash.

Southern fried okra is a delightful dish that brings a taste of the South to your table, even if you're in the heart of the Midwest like me. This simple recipe is perfect for those busy weeknights when you want to serve something quick yet delicious. Okra is a staple in Southern cuisine, known for its unique texture and flavor. Frying it up with just a few ingredients makes it a crispy, irresistible treat that the whole family will love.

Fried okra pairs wonderfully with a variety of Southern-inspired sides. Serve it alongside creamy mashed potatoes, tangy coleslaw, or a fresh green salad to balance out the flavors. It's also a great accompaniment to grilled chicken or a hearty bowl of gumbo. For a fun family meal, consider serving it with cornbread and a pitcher of sweet tea.

Servings: 4

1 pound fresh okra, sliced into 1/2-inch pieces
1 cup cornmeal
Vegetable oil for frying
Salt and pepper to taste

1. Heat about an inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.

2. While the oil is heating, toss the sliced okra in the cornmeal until each piece is well-coated. Salt and pepper to taste.

3. Carefully add the okra to the hot oil in batches, making sure not to overcrowd the skillet.

4. Fry the okra for about 3-4 minutes, or until golden brown and crispy.

5. Use a slotted spoon to transfer the fried okra to a paper towel-lined plate to drain any excess oil.

6. Serve hot and enjoy!

For a little extra flavor, you can add a pinch of salt and pepper or a dash of cayenne pepper to the cornmeal before coating the okra. If you have picky eaters, try serving the fried okra with a side of ranch dressing or a spicy aioli for dipping. You can also experiment by adding a bit of flour to the cornmeal for a different texture, or try using panko breadcrumbs for an extra crispy coating.