1/5 Photos of Fried Okra
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.
My Private Note
Units: US | Metric
- 1Heat about 1/4-inch of cooking oil in a frying pan.
- 2Season flour/cornmeal with salt and pepper to taste.
- 3NOTE: Flour and cornmeal may be mixed together or applied separately, and some recipes use only one or the other.
- 4IF FLOUR AND CORNMEAL ARE MIXED: dredge okra in beaten eggs, then dredge in flour-cornmeal mixture.
- 5IF FLOUR AND CORNMEAL ARE APPLIED SEPARATELY: dredge okra in flour, then egg, then cornmeal.
- 6Place okra in heated oil and fry on medium heat until golden brown Stir occasionally so all sides get browned.
- 7Drain on a paper towel and enjoy.
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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
- Total Fat 4.9 g
- Saturated Fat 1.4 g
- Cholesterol 155.0 mg
- Sodium 66.7 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 2.0 g
- Sugars 0.3 g
- Protein 9.0 g
The following items or measurements are not included: