48 Reviews of Fried Okra

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

From: PanNan

On Aug 10, 2003

Excellent crispy southern fried okra! I used the flour and cornmeal together with Seasoned Salt. It took about 3 - 4 minutes in the deep fryer at about 350 degrees. The kids ate the first batch before the next batch was ready! Thanks for sharing, Mark.

From: justcallmejulie

On Jan 31, 2005

This was a delicious adventure (I'm just familiarizing myself with authentic southern cooking) - my kids and I stood around the plate until it was all gone (before the rest of our dinner was ready!!!) I'll make it again. I added lawry's salt to mine. I sprinkled with kosher salt when they were right out of the oil. Delicious!

From: Just Cher

On Aug 15, 2002

Mark after all the bad press Okra has gotten I just had to try your version of combining flour and cornmeal. I myself have always just used cornmeal but I really did like the texture and crispiness that the mixture produced. I also used a little Tony Charcheres for a little kick. Really GOOD STUFF Mark! And yes DH and Kids love it too! Keep an Open mind. Don't say EEEEEWWWWWWWW till you try this okra!

From: Pets'R'us

On Mar 3, 2003

I am a believer now!! We tried okra several times before and never liked it. There was no slime!!! The okra was lovely and crunchy using this coating. Used 1 lb fresh okra and some spicy seasoning. Thank you Mark!!

From: Barb Gertz

On Mar 3, 2003

We love fried Okra, Grew up in Oklahoma, Lived in Texas and Clovis, New Mexico. We grow Okra & I freeze it, I dip it in egg then the flour and corneal mixture. My mother also made it this way. YUM

From: Chanda Tori Crawford

On Aug 1, 2004

Absolutly devine!!! This is the okra my Grandma use to make. Good ol fried okra. lol! Wonderful!

From: Brave Noodle (njg)

On Jun 25, 2003

i used frozen okra and mixed the flour and corn meal together. this was simple and delicious - even my dog liked the okra! (he was looking for me to accidently drop some more on the floor the rest of the time i was cooking!) i kept the fried okra warm and crisp in the oven (real low) while making other batches. i'm not a big salt fan, but tend to garnish my fried okra with it quite a bit. note: leftover fried okra doesn't reheat well and never tastes as good as it does fresh out of the oil/oven (in my opinion of course).

From: M. LaMons

On Jan 21, 2005

Awesome! That's all I can say. Try it you'll like it.