Southern Fried Okra & Sweet Vidalias


  • 1/2 pound okra (about 20 pods)
  • 1 small Vidalia onion diced into 1-inch pieces
  • 1/2 cup fine cornmeal
  • 1/2 teaspoon salt
  • 2 tablespoons bacon fat, or canola oil
  • Pinch of cayenne pepper


Place okra and onion into a colander. Rinse well in cool water, set aside to drain. Stir together cornmeal, salt and cayenne in large bowl. Heat bacon fat or canola oil in a 12-inch cast iron skillet over medium-high heat. Add okra and onion to cornmeal mixture and toss to coat evenly, discarding any excess cornmeal. Cook the okra and onions, stirring gently every minute or so, until tender and dark brown, about 10 minutes. Transfer with slotted spoon to a plate lined with paper towels. Season with additional salt if desired while still warm.