Fried Okra
About This Recipe
“Fried okra is a staple in Texas and the south, and everyone has their own way to make it. The crust can be flour, cornmeal, or a combination of both; my grandmother used cornmeal, my mother uses mostly seasoned flour, my wife uses both at the same time. They are all good to me. In fact, I can’t recall ever meeting a plate or bowl of fried okra that I didn’t like. It is easy to make.”
Ingredients
Directions
Reviews
“The Okra was wonderful! First time I’ve tried it. I mixed flour and cornmeal added a tbsp of Tony Chachere’s Extra spice and let it get golden brown and crisp. I was surprised that it took about 20 minutes. I hummed 5 choruses of the Yellow Rose of Texas while cooking. Thanks Mark UPDATE: Mark you have made a true believer out of me! I have made this recipe about 4 times now and really enjoy it. We don’t get super fresh Okra all the time but when I see it I buy it. I couldn’t add another 5 stars but it sure deserves it. Thanks for adding another veggie to my dinner plate.Most important Mark I don’t use 1/4″ of oil I just spray the skillet with lite olive oil and then as needed spray again as they are cooking – I do this perhaps 3 times during the cooking”
“Having always loved fried okra, I never thought about using anything but cornmeal. The combination of flour and cornmeal, as well as the idea of using just flour, was a new idea to me. Thanks, Mark”
“I liked using this cooking method with both cornmeal and flour. The okra turned out so crispy with no sliminess at all! I did use some cajun seasoning in my flour as well as the cornmeal to add extra flavor. A fantastic recipe! Thanks, Mark!”
“We love fried Okra, Grew up in Oklahoma, Lived in Texas and Clovis, New Mexico. We grow Okra & I freeze it, I dip it in egg thenthe flour and corneal mixture. My mother also made it this way. YUM”
“I am a believer now!! We tried okra several times before and never liked it. There was no slime!!! The okra was lovely and crunchy using this coating. Used 1 lb fresh okra and some spicy seasoning. Thank you Mark!! “
“Great recipe.Love fried okra.I mixed the flour and cornmeal together, worked really well and had a nice flavor.”
“Just had to add my thumbs up to the fried okra. I grew up eating it and my family loves it.I use a mix of cornmeal and flour stirred together.”
“Mark after all the bad press Okra has gotten I just had to try your version of combining flour and cornmeal. I myself have always just used cornmeal but I really did like the texture and crispiness that the mixture produced. I also used a little Tony Charcheres for a little kick. Really GOOD STUFF Mark! And yes DH and Kids love it too! Keep an Open mind. Don’t say EEEEEWWWWWWWW till you try this okra!”
“No problems finding the fresh okra..Mark its very good!!…or was that with the help of the 1/2 bottle of wine I drank whilst preparing???…kidding!!..I enjoyed it…thanks for sharing..had it alongside Recipezaars fried chicken..which is also a 5* recipe IMHO…and NO slime!!”
“Ahhhh, it has been decades! Like…5 of them. :-)I had forgotten how wonderful fried okra is!What I had on hand was medium grind cornmeal, so I used that…but next time I shall use fine grind.(I didn’t use flour.) Nevertheless…thank you! for posting this.I echo VenomousKate…a wonderful reminder of childhood!”
“I just use cornmeal but I know this is exactly like my grandmother made and its FANTASTIC.Even hubby who’s a devout okra hater likes it cooked this way – not to slimy and it has a really good flavour.We like it served with Tabasco or other hot suace.”
“Thanks for the recipe!We’d never tried Okra before (its not that popular in Sydney) and an American friend of ours suggested frying it.So I searched, found your recipe and it was very good, thanks.I look forward to sharing this with my vegetarian sister-in-law!”
“Excellent.I’m not sure how one could improve on this recipe.Simple and delicious.I did add some seasonings to the flour/cornmeal mixture, but being Southern, that’s to be expected.”
“This was very good. The consistency of the batter was great. The reason I’m not giving it five stars is because we felt it needed something extra – some seasoning salt, perhaps. Thanks for posting!”
“This was great! Picky hubby gave it a 5. He said it’s better than a lot of restaurants. I used frozen okra, thawed and patted dry a bit. I added Lawry’s to beaten egg and more to the corn/flr mixture (combined them in one bowl), and some pepper. I cooked in a wok, which made it easier to brown. All I had to do was jiggle the wok, since it’s curved, no muss! I did notice I had to cook higher than med. heat, closer to 7/8 on my electric stove. Once done, I sprinked a bit of table salt over them, and served immediately. Bet it’s even better w/fresh okra. Thanks!!”
“I just have to add my 5* to the list.I made this several days ago, made as directed except added a touch of crushed red pepper.This is the best.”
“i used frozen okra and mixed the flour and corn meal together.this was simple and delicious – even my dog liked the okra!(he was looking for me to accidently drop some more on the floor the rest of the time i was cooking!)i kept the fried okra warm and crisp in the oven (real low) while making other batches.i’m not a big salt fan, but tend to garnish my fried okra with it quite a bit.note:leftover fried okra doesn’t reheat well and never tastes as good as it does fresh out of the oil/oven (in my opinion of course).”
“Oh my goodness, these little gems were heavenly.When DD came home from work and saw what I was making she didn’t leave my side.We loved fried okra, but always thought I had to use fresh to fry them.This worked wonderfully and I will repeat this often.Thank you for sharing your recipe with us and making me realize I can make them too!”
“Thanks for posting this recipe.I’ve always managed to mess up fried okra, but somehow I was able to get this one right.Thank you so much!”
“I use basically the same recipe but add some buttermilk to the eggs.I could eat fried okra every day.”
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Fried Okra