Fried Okra

Fried Okra

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 6
  • 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

  • 1bagfrozen cut-up okra( or equal amount of fresh okra cut up)
  • 1 -2cupflour
  • 1 -2cupcornmeal
  • salt and pepper
  • 5eggs, beaten
  • Directions

  • Heat about 1/4-inch of cooking oil in a frying pan.
  • Season flour/cornmeal with salt and pepper to taste.
  • NOTE: Flour and cornmeal may be mixed together or applied separately, and some recipes use only one or the other.
  • IF FLOUR AND CORNMEAL ARE MIXED: dredge okra in beaten eggs, then dredge in flour-cornmeal mixture.
  • IF FLOUR AND CORNMEAL ARE APPLIED SEPARATELY: dredge okra in flour, then egg, then cornmeal.
  • Place okra in heated oil and fry on medium heat until golden brown Stir occasionally so all sides get browned.
  • Drain on a paper towel and enjoy.
  • 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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