Fried Okra

"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."
photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by limeandspoontt photo by limeandspoontt
photo by Susie in Texas photo by Susie in Texas
photo by limeandspoontt photo by limeandspoontt
photo by May I Have That Rec photo by May I Have That Rec
Ready In:


  • 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


  • 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.

Questions & Replies

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  1. Pat P.
    I wouldn't think you need more than 2 eggs
  2. oremor131
    How do you thaw the frozen okra before preparing?
  3. Jason R.
    The recipe says- "One bag okra". What SIZE bag? "Bag"... Jeeze-O-Pete.
  4. David C.
    If using frozen okra do you thaw it and / or rinse it first?


  1. 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
  2. Elizabeth Fullerton
    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
  3. PalatablePastime
    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!
  4. Barb G.
    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 then the flour and corneal mixture. My mother also made it this way. YUM
  5. PetsRus
    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!!


  1. Brenda B.
    I tried this recipe for the first time and my okra was cooked to perfection. I will never cook my okra any other way. This recipe is the absolute best.
  2. Ivy Food Sleuth
    this is fabulous and a great way to entice kids to eat this nutritious veggie. I had tried either flour or cornmeal before but not both. This time I did both mixed and it was delish. Bergy, I think the reason yours took so long was you subbed sprays of oil for the 1/4 inch which bathes the okra in heat. In any case, it is wonderful. I plan to play with a dipping sauce. Any ideas? Thanks, Mark


I am a writer and a sports fan who enjoys cooking for family and friends. It's a sickness, really.
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