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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (84g) Recipe makes 6 servings The following items or measurements are not included below: 1 bag okra |
||
| Calories 210 | ||
| Calories from Fat 45 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.1g | 7% | |
| Saturated Fat 1.4g | 7% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 176mg | 58% | |
| Sodium 65mg | 2% | |
| Potassium 136mg | 3% | |
| Total Carbohydrate 31.9g | 10% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 0.5g | ||
| Protein 9.0g | 18% | |
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Ingredients
- 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
Heat about 1/4-inch of cooking oil in a frying pan.2
Season flour/cornmeal with salt and pepper to taste.3
NOTE: Flour and cornmeal may be mixed together or applied separately, and some recipes use only one or the other.4
IF FLOUR AND CORNMEAL ARE MIXED: dredge okra in beaten eggs, then dredge in flour-cornmeal mixture.5
IF FLOUR AND CORNMEAL ARE APPLIED SEPARATELY: dredge okra in flour, then egg, then cornmeal.6
Place okra in heated oil and fry on medium heat until golden brown Stir occasionally so all sides get browned.7
Drain on a paper towel and enjoy.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Preparation > Technique > Deep Fry
- Occasion > Holiday/Event > Non-Religious > Kwanzaa
- Occasion > Taste/Mood > Comfort Food
Featured Reviews for This Recipe
From: Soapie1
On Apr 7, 2009
I just use cornmeal but I know this is exactly like my grandmother made and its FANTASTIC. Even hubby who's a devout okra hater likes it cooked this way - not to slimy and it has a really good flavour. We like it served with Tabasco or other hot suace.
From: RussianMama
On Jan 22, 2009
We tried to like it, but I think okra just is a bit too bland for our tastes. Perhaps it was because we used the frozen variety...
From: Bergy
On Apr 17, 2002
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
From: Elizabeth Fullerton
On Sep 25, 2001
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
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