Prep 10 mins
Cook 15 mins
Traditional cornmeal coating with a trick to make it stick!
- 946.0 ml fresh okra
- 29.58-44.37 ml all-purpose flour
- 354.88 ml yellow plain cornmeal (stoneground is best)
- 1 egg, beaten
- 4.92 ml salt
- 2.46 ml pepper
- lard or vegetable oil
- Wash okra and cut into 1/2 inch rounds.
- Put in a mixing bowl and sprinkle with flour. Shake it around vigorously to coat evenly, then bounce in a wire strainer to remove all excess. Final coat should be very light!
- Return to mixing bowl and add beaten egg. Stir to cover each piece of okra.
- Place cornmeal in zipper bag with salt and pepper.
- Add okra in 1 cup batches and shake until each piece is coated. Remove with something that will allow extra cornmeal to fall away. Put on a plate until all okra is coated.
- Fry in 1/2 inch lard or oil at 400 degrees or med-high until pieces are golden brown.
- Drain on brown paper or a wire rack.
- Salt additionally if desired.
I used a bag of frozen okra, rinsed it with hot water to thaw it quickly. The portions of the recipe were perfect! This made 2 cups (two batches) and was excellent. Having the cornmeal batter FINALLY stay on the okra was so nice. Thanks for sharing this recipe.
WOW! A Fried Okra recipe where the batter stays on! I could hardly believe it. It was so good and crispy. I used peanut oil and also added Old Bay. This is the greatest recipe ever. Can't wait to try it on squash and green tomatoes. Thank you so much!
I used fresh garden okra and in place of the salt and pepper used a teaspoon of Cajun Seasoning. The finished dish reminded me very much of the okra from my childhood.