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Pan-fried Okra, Onion, and Tomatoes

Tender okra pods, zesty red onion, and juicy tomatoes come together in this light and healthy Southern stir-fry.

Southern Living JULY 2006

  • Yield: Makes 8 servings
  • Prep time: 15 Minutes
  • Fry: 6 Minutes


  • 2 pounds fresh okra
  • 1/2 cup vegetable oil
  • 1 medium-size red onion, thinly sliced
  • 2 large tomatoes, seeded and thinly sliced
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 1 teaspoon chicken bouillon granules


1. Cut okra in half lengthwise.

2. Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.

3. Stir together onion and next 5 ingredients in a large bowl; Add okra, tossing to coat. Serve at room temperature.