Recipe by Mark H.
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.
Top Review by Bergy
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
- 1 bag frozen cut-up okra (or equal amount of fresh okra cut up)
- 1 -2 cup flour
- 1 -2 cup cornmeal
- salt and pepper
- 5 eggs, beaten
Directions See How It's Made
- 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.