Classic Fried Okra and Green Tomatoes

There’s something special about Southern cooking that takes me right back to summer afternoons at my grandmother’s house. The smell of hot oil and the sound of vegetables hitting the pan – those memories stick with you. Fried okra and green tomatoes were always on her table, and now they’re regulars in my kitchen too.

I know some folks get nervous about frying, but trust me, this recipe is as straightforward as they come. I make these two classics together because, well, why dirty up oil twice? Plus, they’re perfect partners on a plate. The crispy coating on both makes them impossible to resist, and I’ve yet to meet anyone who can eat just one piece.

If you’ve never tried either of these Southern staples, you’re in for a treat. And if you’re already a fan, this double-feature recipe might just become your new go-to side dish. No fancy ingredients or complicated steps – just good, honest cooking that delivers every time.

What Kind of Okra Should I Use?

Fresh okra is the way to go for this classic Southern dish, and you’ll want to look for pods that are bright green and between 2-4 inches long. Any bigger than that, and they tend to get woody and tough – nobody wants that in their fried okra! When you’re shopping, give the pods a gentle squeeze – they should feel firm but not hard, and avoid any that feel soft or show brown spots. If fresh okra isn’t available, frozen okra can work in a pinch, but make sure to thaw and pat it really dry before frying to avoid any sogginess. For the best results, try to pick okra pods that are all similar in size so they’ll cook evenly in the hot oil.

Options for Substitutions

This Southern classic can be adapted with several substitutions if needed:

• Vegetable shortening: You can swap vegetable shortening with canola oil, peanut oil, or vegetable oil. Each will give you that nice crispy coating, though shortening does create the most traditional texture.
• Self-rising cornmeal: If you don’t have self-rising cornmeal, use regular cornmeal and add 1½ teaspoons of baking powder and ½ teaspoon of salt for each cup of cornmeal.
• Green tomatoes: Can’t find green tomatoes? Try using tomatillos (remove the husks first) or firm red tomatoes that aren’t fully ripe yet. Just know that ripe tomatoes will be juicier and might make the coating a bit softer.
• Okra: Fresh okra works best here, but if you’re in a pinch, you can use frozen okra – just make sure to thaw and pat it really dry before coating. Note that frozen okra might be a bit more slippery to work with.
• Cayenne pepper: Feel free to swap cayenne with paprika for less heat, or use chipotle powder for a smoky kick. You can also skip it if you prefer no heat at all.

Watch Out for These Mistakes While Frying

The biggest challenge when frying okra and green tomatoes is getting that perfect crispy coating without ending up with a soggy, slimy texture – the key is to make sure your oil is at the right temperature (350-375°F) before adding the vegetables.

A common mistake is overcrowding the pan, which lowers the oil temperature and leads to greasy, undercooked results – instead, fry in small batches and give each piece enough room to crisp up properly.

To avoid the dreaded slime factor with okra, pat the sliced pieces thoroughly dry with paper towels before coating them in cornmeal, and don’t salt them until after they’re cooked since salt draws out moisture.

For extra-crispy results, let the coated vegetables rest on a wire rack for 5-10 minutes before frying, which helps the coating adhere better, and always serve immediately while they’re hot and crunchy.

What to Serve With Fried Okra and Green Tomatoes?

This Southern classic pairs wonderfully with other down-home favorites that’ll make your meal complete. A plate of pulled pork or crispy fried chicken would be perfect alongside these golden-brown vegetables. For a true Southern spread, serve them with black-eyed peas, cornbread, or creamy mac and cheese – the crispy coating on the vegetables provides a nice contrast to these softer sides. If you want to keep things simple, these fried veggies also make a great partner for a basic grilled hamburger or sandwich, adding that perfect crunchy element to your plate.

Storage Instructions

Keep Fresh: Fried okra and green tomatoes are best enjoyed right after cooking when they’re still hot and crispy. If you have leftovers, let them cool completely and store them in an airtight container in the fridge for up to 2 days. Just know that the coating won’t stay as crunchy once refrigerated.

Make Ahead: You can prep ahead by slicing your okra, tomatoes, and onions and storing them separately in the fridge. Mix your dry coating ingredients in advance too – this will make frying time much quicker when you’re ready to cook!

Crisp Up: To bring back some crispiness to leftover fried okra and tomatoes, spread them on a baking sheet and pop them in a 350°F oven for about 5-7 minutes. They won’t be exactly like fresh-fried, but they’ll still be pretty good for round two!

Preparation Time	15-20 minutes
Cooking Time	15-20 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 15-20 g
• Fat: 100-120 g
• Carbohydrates: 130-150 g

Ingredients

• 2 medium green tomatoes (sliced into 1/4-inch rounds)
• 1 cup self-rising yellow cornmeal (I use Bob’s Red Mill)
• 1 medium onion (sliced into rings)
• 1 lb okra (fresh, trimmed at stem ends)
• 1 cup vegetable shortening (or any neutral oil like canola)
• 1/2 tsp ground black pepper (freshly ground preferred)
• 1/4 tsp cayenne pepper
• 1 tsp salt

Step 1: Prepare Mise en Place and Season the Coating

• 1 lb okra
• 2 medium green tomatoes
• 1 medium onion
• 1 cup self-rising yellow cornmeal
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper

Trim the stem ends from the okra and slice the green tomatoes into 1/4-inch rounds.

Slice the onion into rings and set aside.

In a shallow bowl, combine the self-rising yellow cornmeal, salt, ground black pepper, and cayenne pepper, whisking together to distribute the seasonings evenly throughout the cornmeal.

This ensures every piece of vegetable gets seasoned perfectly as it’s coated.

Step 2: Heat Oil to Proper Frying Temperature

• 1 cup vegetable shortening

Pour the vegetable shortening into a large skillet and heat over medium-high heat until it reaches 365°F (185°C).

Use a thermometer to monitor the temperature—this initial temperature is important for establishing the right cooking environment.

Once ready, you’ll fry in two batches to avoid overcrowding, which would lower the oil temperature and result in greasy rather than crispy vegetables.

Step 3: Coat and Fry First Batch of Vegetables

• seasoned cornmeal mixture from Step 1
• half of okra and green tomatoes from Step 1
• hot oil from Step 2

Place half of the okra and green tomatoes into the seasoned cornmeal mixture and toss gently until all pieces are evenly coated.

Carefully place the coated vegetables into the hot oil in a single layer, then immediately reduce the heat slightly to maintain the oil temperature between 345-350°F (175-180°C).

This temperature range is crucial—it’s hot enough to crisp the exterior without burning it.

Cook for 3 minutes without stirring, which allows a golden crust to form on the bottom side.

Step 4: Turn and Finish Frying Until Golden Brown

• vegetables from Step 3

Turn the vegetables carefully using a slotted spoon or tongs and cook for 5 more minutes, stirring occasionally to ensure even browning and prevent sticking.

The vegetables should turn a deep golden brown color.

I like to keep a close eye during this phase—the okra cooks faster than the tomatoes, so stirring helps them cook more evenly.

When they reach that beautiful golden-brown color, they’re ready to drain.

Step 5: Drain and Season First Batch

• fried vegetables from Step 4

Using a slotted spoon, carefully remove the fried vegetables from the oil and place them on a paper towel-lined plate to drain excess oil.

While they’re still hot, sprinkle lightly with any remaining salt and seasonings if desired.

The paper towels will absorb the oil quickly, helping to keep the vegetables crispy.

Step 6: Repeat Process with Second Batch and Serve

• remaining okra and green tomatoes from Step 1
• seasoned cornmeal mixture from Step 1
• hot oil at proper temperature

Return the oil temperature to 365°F (185°C) and repeat steps 3-5 with the remaining okra and green tomatoes.

Once the second batch is drained and seasoned, combine both batches on a serving platter.

Serve the fried okra and green tomatoes hot, while they’re still crispy—they lose their textural appeal quickly as they cool.

I recommend serving them immediately with your favorite dipping sauce or alongside cornbread and greens for a classic Southern meal.