photo by limeandspoontt
- Ready In:
- 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.
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
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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
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