Smashed Fried Okra

What a revelation! Use a meat mallet to smash okra and create more surface area for crispy-brown goodness. Try this at home.

Hands-on time: 40 minutes
Total time: 40 minutes
Yields: Makes 4 to 6 servings


1 pound fresh okra

1 1/2 cups buttermilk

2 cups fine yellow cornmeal

Kosher salt and freshly ground black pepper

Canola oil

How to Make It

Use a meat mallet to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish, and place cornmeal in another shallow dish. Stir desired amount of salt and pepper into buttermilk and cornmeal. Dip okra in buttermilk; dredge in cornmeal, shaking off excess.

Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350°. Fry okra, in batches, 2 to 3 minutes or until brown and crisp, turning once. Remove okra, using a slotted spoon; drain on paper towels. Add salt and pepper to taste; serve.


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