Fried Okra

READY IN: 30mins
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

Ingredients Nutrition

  • 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


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

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