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Nutrition Facts
Serving Size 1 (158g) Recipe makes 4 servings
Calories 267
Calories from Fat 133		(50%)
Amount Per Serving		%DV
	Total Fat 14.9g	22%
	Saturated Fat 2.0g	9%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 8.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 310mg		12%
Potassium 439mg		12%
Total Carbohydrate 31.7g		10%
	Dietary Fiber 6.0g	23%
	Sugars 1.6g
Protein 4.8g		9%
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Southern Sunday

carmenskitchen

Fried Okra

Recipe #305258 | 25 min | 15 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Slatts
May 28, 2008

My grandma used to make us fried okra a lot when I was a child and I loved it. This version comes from the "Soul and Spice" cookbook. My family likes to eat the fried okra with ranch dressing or ketchup but it is equally good on its own.

SERVES 4 (change servings and units)

Ingredients

1 lb okra
1 cup cornmeal
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup vegetable oil

Directions

1
Cut okra into 1/2 inch rings.
2
Combine cornmeal, paprika, salt, and pepper.
3
Coat orka rings in the cornmeal mixture.
4
Heat oil in a large skillet over meduim high heat.
5
Fry coated okra rings 5-7 minutes until golden brown and tender. Be sure to turn the orka during cooking to ensure even doneness.
6
Drain on paper towels and serve warm.

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Browse similar recipes by category

Course > Side Dishes
Main Ingredient > Vegetables
Cuisine > African
Preparation > Time to Make > < 30 mins

Featured Reviews for This Recipe

From: ninja

On Jun 23, 2009

This is exactly the way we always prepared fried okra and I love it. Reading your recipe makes me so hungry for a fresh vegetable dinner! Our one rule of thumb was to pick young okra pods for the juiciest, best taste - older pods get totally dried out inside. I have used regular cornmeal, self-rising cornmeal and even a cornmeal mix depending on what I had on hand - they all work. I always taste it after cooking and, if needed, add a sprinkling of salt. If you've never experienced fried okra, you must try it: there's simply nothing else quite like it. Thanks, Slatts, for the recipe and reminding me of one of my all-time favorites!!

1 person found this review helpful

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From: puppitypup

On Jan 6, 2009

LOVED IT! Slatts, the flavor on these is perfect. For anyone who's afraid of okra due to the slimy canned version mom served back in the day, this is a whole 'nother thing...DELICIOUS! I did lose most of the cornmeal mixture from the sides of the okra, but there was enough left in the ends, I thought it was just right! Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.

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From: Bea14

On Jul 23, 2008

For those having trouble getting cornmeal to stick to okra, try stirring okra in a little buttermilk before coating with cornmeal mixture. The okra will be slimmy, but that's what you want. I use half flour and half cornmeal and do not use paprika and I deep fry mine, so it would be unfair to rate this version, but I know buttermilk works.

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