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    You are in: Home / Deep-fried / Fried Okra Recipe
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    Fried Okra

    1/5 Photos of Fried Okra

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Mark H.'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 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:

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

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    • on April 17, 2002

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 25, 2001

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 26, 2003

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (57)

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    Nutritional Facts for Fried Okra

    Serving Size: 1 (82 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 209.0
     
    Calories from Fat 44
    21%
    Total Fat 4.9 g
    7%
    Saturated Fat 1.4 g
    7%
    Cholesterol 155.0 mg
    51%
    Sodium 66.7 mg
    2%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 2.0 g
    8%
    Sugars 0.3 g
    1%
    Protein 9.0 g
    18%

    The following items or measurements are not included:

    okra

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