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

• 1 cup vegetable shortening
• 1 pound okra, sliced into 1/2-inch pieces
• 2 medium green tomatoes, diced into 1/2-inch pieces
• 1 medium onion, chopped into 1/2-inch pieces
• 1 cup self-rising yellow cornmeal
• 1 teaspoon salt
• 1/2 teaspoon coarse ground black pepper
• 1/4 teaspoon cayenne pepper

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Step 1: Heat the Shortening

Begin by heating vegetable shortening in a large cast iron skillet over medium heat until it reaches a temperature of 365°F (185°C).

Use a cooking thermometer to ensure the oil is hot but not smoking, which is crucial for proper frying.

Step 2: Prep the Vegetables

In a bowl, combine the okra and green tomatoes.

Set them aside.

It’s important to handle them gently and avoid stirring too much to prevent the vegetables from releasing excess water and juices.

Step 3: Coat the Vegetables

Pour self-rising cornmeal into a large bowl.

Add half of the okra and green tomatoes mixture.

Gently toss the vegetables in the cornmeal until they are well-coated.

Be careful not to over-mix to keep the cornmeal adhered to the vegetables.

Step 4: Fry the Vegetables

Using your hands, lift the coated vegetables out of the bowl, letting any excess cornmeal drop back into the bowl.

Arrange the vegetables in a single layer in the hot oil.

Allow the temperature to stabilize between 345-350°F (175-180°C).

Cook the vegetables without disturbing for about 3 minutes to form a crispy crust on the bottom.

Step 5: Finish Cooking

After 3 minutes, gently turn the vegetables.

Continue cooking for an additional 5 minutes, stirring occasionally until they are golden brown and tender on the inside.

Remove the vegetables from the oil and place them on a paper towel-lined platter to drain excess oil.

Step 6: Season and Serve

Immediately after removing from the oil, sprinkle the fried vegetables with salt, black pepper, and cayenne pepper to taste.

Repeat the frying process with the remaining vegetables.

Serve the fried okra and green tomatoes immediately while they’re hot.

If you have leftovers, reheat them in a preheated oven to maintain their crispiness.

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