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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%
detailed view... how is this calculated?

Menus using this recipe:

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~Laury~

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Fried Okra

Recipe #11640 | 30 min | 10 min prep | add private note

⁽⁴⁷⁾ RATE IT NOW Print Recipe

By: Mark H.
Sep 13, 2001

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.

SERVES 6 (change servings and units)

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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Featured Reviews for This Recipe

From: BarbryT

On Aug 31, 2009

Ahhhh, it has been decades! Like...5 of them. I had forgotten how wonderful fried okra is! What I had on hand was medium grind cornmeal, so I used that...but next time I shall use fine grind. (I didn't use flour.) Nevertheless...thank you! for posting this. I echo VenomousKate...a wonderful reminder of childhood!

0 people found this review helpful

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From: VenomousKate

On Aug 9, 2009

This was exactly how my mom made it, and it was always one of our family's favorites while growing up. After finding okra at the Farmer's Market yesterday, I couldn't wait to give this a try. Thanks for recreating a fond childhood memory. It's perfect!

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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

30 people found this review helpful

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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

5 people found this review helpful

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