“Fried” Okra

If you live in the south, friend okra is kind of a way of life, a cultural right, and a beloved side dish. But the deep fried part of the dish, usually drowned in highly refined oils poses an issue since it can add to the waist and increase inflammation over all.

If you miss that crunch and love fried okra, give this healthier version a try and tell us what you think!

*Cooking time will vary, but plan on at least 30 minutes on medium-high heat.

  • Prep Time5 min
  • Cook Time30 min
  • Total Time35 min


    • Avocado Oil
    • Okra - washed and cut - 1.5 lbs if using fresh OR 1 lb 12oz package of frozen (Pictsweet has this bagged in the freezer section with the frozen veggies at Walmart)
    • Salt - to taste
    • Minced Onion (optional)



    Pour enough avocado oil into whatever large skillet that you’re using ( I prefer an iron skillet) to cover the bottom and turn on medium high. (You want the oil hot before putting the okra in the skillet.)


    Add the okra and some salt and allow to cook for 10 minutes or so before turning the first time.


    You will toss/turn occasionally in order for there to get a good browning on all of the pieces. This takes time, but your patience will pay off, I promise!


    You will notice that there is a reduction in the size of the okra and the amount will look like quite a bit less than what you put in the skillet. This is normal.


    Cook all until it is no longer slimy and is browned to your liking. Yes, this sounds gross, but if you’ve cooked okra before, you know what I’m talking about.


    About 5-10 minutes prior to finish, add minced onion (optional and amount to your liking) and toss. Serve hot!

    Recipe by Amanda McClellan
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