Fried Okra

Slatts's Note:

My grandma used to make us fried okra a lot when I was a child and I loved it. This version comes from the "Soul and Spice" cookbook. My family likes to eat the fried okra with ranch dressing or ketchup but it is equally good on its own.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb okra
• 1 cup cornmeal
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ cup vegetable oil

Directions:

1. Cut okra into 1/2 inch rings.
2. Combine cornmeal, paprika, salt, and pepper.
3. Coat orka rings in the cornmeal mixture.
4. Heat oil in a large skillet over meduim high heat.
5. Fry coated okra rings 5-7 minutes until golden brown and tender. Be sure to turn the orka during cooking to ensure even doneness.
6. Drain on paper towels and serve warm.

Reviews

[Redhead in OK]

It had good flavor, but the breading didn't stick enough for my family's taste. Next time I think I will dip it in buttermilk or water first.

[ninja]

This is exactly the way we always prepared fried okra and I love it. Reading your recipe makes me so hungry for a fresh vegetable dinner! Our one rule of thumb was to pick young okra pods for the juiciest, best taste - older pods get totally dried out inside. I have used regular cornmeal, self-rising cornmeal and even a cornmeal mix depending on what I had on hand - they all work. I always taste it after cooking and, if needed, add a sprinkling of salt. If you've never experienced fried okra, you must try it: there's simply nothing else quite like it. Thanks, Slatts, for the recipe and reminding me of one of my all-time favorites!!

[puppitypup]

LOVED IT! Slatts, the flavor on these is perfect. For anyone who's afraid of okra due to the slimy canned version mom served back in the day, this is a whole 'nother thing...DELICIOUS! I did lose most of the cornmeal mixture from the sides of the okra, but there was enough left in the ends, I thought it was just right! Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.