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Fried Okra with Corn, Tomato and Squash Sauté

When the aromas of a recipe take you back in time and makes you smile, you know it's a winner. Fried Okra has that cornmeal crunch with the freshness of the vegetables that will make it a meatless meal on it's own.
Author: Debbie


  • ½ cup yellow cornmeal
  • ¼ teaspoon (or more) cayenne pepper
  • 12 okra pods,, cut crosswise into ½-inch pieces (see Gr8 tips below)
  • 6 Tablespoons olive oil,, divided
  • 2 cups fresh corn kernels,, (cut from about 3 ears of corn)
  • 6 baby green Pattypan squash,, each cut into 6 pieces (if unavailable, you may use 1 zucchini or 1 yellow crookneck squash, or a combination of the two)
  • 2 cloves garlic,, chopped
  • 12 ounces cherry tomatoes,, halved (2 cups)
  • 2 Tablespoons chopped fresh cilantro
  • 2 green onions,, chopped


  • In a small bowl, mix the cornmeal with ¼ teaspoon cayenne.
  • Add the okra and gently toss to coat.
  • Shake off the excess cornmeal.
  • In a heavy large skillet over medium heat, heat 4 Tablespoons of oil.
  • Add the okra and sauté until coating is an even golden brown, stirring occasionally, about 6 minutes.
  • Place a few paper towel layers on a plate and using slotted spoon, transfer the okra to drain.
  • Sprinkle with salt and pepper.
  • Wipe out skillet. In the same skillet over medium heat, heat the remaining 2 Tablespoons of oil.
  • When the oil is warmed through, add the corn, squash, and garlic; sauté 2 minutes.
  • Add tomatoes. Cover and cook until squash is crisp-tender, but not mushy. About 5 minutes.
  • Mix in the “waiting” okra, the cilantro and green onions. Remove the skillet from the heat.
  • Season to taste with salt, pepper, and more cayenne…some like it hot!


Gr8 Tips:

If you'd like to remove the slime that comes from the cut okra, soak the cut pieces in vinegar for ½ hour. Rinse thoroughly and pat dry before continuing.
Tried this recipe?Mention @Great8Friends or tag #gr8food!