Memphis Mom: “You’re One Step Away from the BEST Fried Okra of Your Life—Here’s How!”
Fried okra done right is like a hug from your grandma! This is the secret to crispy, golden fried okra that will leave you hungry for more. 🌐 #News #MemphisTN #Tennessee #Food
MEMPHIS, TN — Martha Tee—affectionately known as Mar-T—has become a local legend here in Memphis, Tennessee for her soul-warming Southern dishes. A mother of three with a knack for turning simple ingredients into unforgettable meals, Mar-T’s recipes have captured the hearts of friends and neighbors. Her specialty? Fried okra that’s crispy, flavorful, and downright addictive. With roots deep in Memphis’s culinary traditions, Mar-T’s recipe is a love letter to the city’s soul food heritage, perfected over years of family dinners and neighborhood cookouts.
Why Fried Okra?
Okra, that humble green pod, is a Southern staple with a reputation for being tricky to cook just right. Some shy away from its notorious “sliminess,” but Mar-T sees it as a challenge worth conquering.
“Fried okra done right is like a hug from your grandma,” she says. “It’s crunchy, it’s comforting, and it’s got that Memphis magic.”
Her method transforms okra into golden nuggets of joy, making it the perfect side for everything from crispy fried chicken to slow-cooked collard greens. Whether you’re a seasoned okra fan or a curious newbie, Mar-T’s recipe promises a dish that’ll have everyone at the table reaching for seconds.
Mar-T’s Foolproof Fried Okra Recipe
Ready to make the best fried okra of your life? Mar-T’s recipe is simple, straightforward, and packed with flavor. Here’s what you’ll need and how to do it.
Ingredients
- 1 lb fresh okra, rinsed and patted dry
- 1 cup buttermilk
- 1 cup self-rising cornmeal mix (Mar-T swears by White Lily)
- 1/2 cup all-purpose flour
- 1 tsp Cajun seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt, plus more for sprinkling
- 1/4 tsp black pepper
- Vegetable oil, for frying
Instructions
- Prep the Okra: Trim the tops and tips off the okra pods, then slice into 1/2-inch rounds. Place in a large bowl.
- Soak in Buttermilk: Pour the buttermilk over the okra, tossing to coat. Let it sit for 10 minutes—this helps the breading stick and tames the okra’s texture.
- Mix the Breading: In a separate bowl, combine the cornmeal mix, flour, Cajun seasoning, garlic powder, salt, and pepper. Whisk until well blended.
- Coat the Okra: Working in batches, lift the okra from the buttermilk, letting excess drip off, and toss in the cornmeal mixture. Shake off any extra breading for a light, crispy coating.
- Heat the Oil: Pour about 1 inch of vegetable oil into a large cast-iron skillet and heat to 350°F over medium-high heat. (Use a thermometer for best results, or test with a small piece of okra—it should sizzle immediately.)
- Fry to Perfection: Carefully add the okra to the hot oil in small batches, avoiding overcrowding. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Drain and Season: Remove with a slotted spoon and drain on a paper towel-lined plate. Sprinkle with a pinch of kosher salt while hot.
- Serve Hot: Pile the okra high on a platter and serve immediately with your favorite dipping sauce—Mar-T loves a spicy rémoulade or classic ketchup.
Yields: 4-6 servings
Cook Time: 20 minutes
Pro Tip: For extra crunch, double-dip the okra by returning it to the buttermilk and cornmeal mixture before frying.
The Secret to Mar-T’s Success
What sets Mar-T’s fried okra apart from the rest? It’s all in the details. The buttermilk soak ensures the breading clings to every piece, while the self-rising cornmeal mix adds a light, airy crunch. Her touch of Cajun seasoning brings a subtle kick that elevates the flavor without overpowering the okra’s natural earthiness. And that cast-iron skillet? Non-negotiable.
“It’s like cooking with a piece of Memphis history,” Mar-T says. “The skillet gives the okra that perfect golden crust every time.”
Pairing and Serving Suggestions
Mar-T’s fried okra is a versatile side that shines alongside classic Southern dishes. Serve it with fried catfish, barbecue ribs, or a juicy grilled pork tenderloin for a true Memphis feast. For a lighter meal, pair it with a fresh tomato salad and cornbread. Kids (and adults) love dipping the crispy bites in ketchup, but Mar-T encourages experimenting with sauces like comeback sauce or a tangy lemon-herb dip. Leftovers—if you have any—can be reheated in a 350°F oven for 5-10 minutes to restore their crunch.
A Taste of Memphis at Home
Mar-T’s fried okra isn’t just a recipe; it’s a celebration of Memphis’s rich food culture, passed down through generations and shared with love. With her step-by-step guide, you’re one step away from bringing that soulful, crispy goodness to your own kitchen.
So grab some fresh okra, fire up that skillet, and let Mar-T show you how to make a side dish that’ll steal the show. As she likes to say, “In Memphis, we don’t just cook—we make memories.” Try her recipe today and taste the difference for yourself!
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