Fried Okra

Using this recipe with some minor modifications allowed me to prepare better fried okra than my mom! Instead of plain cornmeal I used a pre-mixed cornmeal, four, salt mixture. I also added a little bit of buttermilk to the egg mixture. I'm sure the use of flour along with the cornmeal is the secret to keeping the batter on during cooking. Another secret is to make sure your oil is good and hot before adding the okra.

This was good,I'm not a huge fan of cornmeal though,it's too gritty,I found that a combo of 3/4 flour and a 1/4 cup cornmeal works just fine,also I soak mine in milk instead of egg,the eggs much to thick and the okra puts off its own thickness in the milk,after its done soaking the milk mixture's as thick as an egg....with a garden full of okra,I've fried my fair share this summer

Oh my goodness, this was the best ever! It turned out perfectly. It was my first time making fried okra, so I paid close attention to the prior reviews and this is what I did.....I used frozen okra and let it thaw about half way. I beat an egg and mixed in equal parts milk. I poured the partially thawed okra in the bowl of egg/milk and I gently stirred to coat. I actually stirred it every 5 min or so and let it soak for about 15 min. I used half corn meal and half flour with salt and pepper, I then put it all in a large zip lock bag. I added the egg washed okra to the corn meal and gently tossed to coat. I cooked it in crisco in my 'fry daddy' until it was golden brown. I was careful not to stir, but I did dunk the okra down with the back of a spoon after about a minute of cooking. This was absolutely perfect, just like my grandpa used to make in his old cast iron skillet. After loosing him last summer at the age of 94, I thought that I would never taste this wonderful veggie again. Thanks for posting the recipe and thanks to all who gave 'tips' on how to make it with better success!

This is the first year that I have grown okra in my garden, so of course a good "fried okra recipe" was a must. I was not disappointed! Though simple, this recipe was delicious, even better than what I have had in restaurants (I am sure the freshness makes a difference). I have a piece of advice for any using freshly grown okra: pick it when it is a little smaller size than it can get, as it is more tender. Slices from larger okra can be a bit tough, and though they still taste fine fried, I didn't enjoy them quite as much. Soaking in the egg and coating with the basic cornmeal mixture was enough complexity for me - the taste was superb. (And my 3-year-old non vegetable eater loves it also!)

This is almost the way I make my okra when I have to batter it myself. I like to cook it with drippings from pork chops or bacon grease too. I always cut up peeled potatoes fairly small and fry them with the okra (with a dash of extra cornmeal if I'm using pre-breaded frozen okra) and a bit of chopped onion doesn't hurt. You can't beat okra fried with potatoes though. Also, a trick my mom taught me about frying okra, about 2 minutes before you are ready to take the skillet off the stove, carefully add in 2-3 tablespoons of water (cold is fine) then cover the skillet for two minutes. I don't know how it does it, but most all of the slime will be gone if you add water and cover at the end.

I used Jiffy cornbread, gave the okra a touch of sweetness, my family asks for it all the time-Great hit at my house

Although not very healthy, (I just keep telling myself it's a green vegetable, so it IS healthy! lol) this recipe is definately simple southern cooking at its best. I think next time I'll not slice my okra quite so thinly so I can taste more okra flavor instead of mostly oil. My grandma always cooked summer squashes (yellow or zucchini) and mushrooms this way and they are so good also.

Quick and easy!! I was out of cornmeal, so I used 1/2 cup flour and 1/2 cup breadcrumbs in its place. Plus I added a little bit of grated parmesan cheese, it was very good and I did not notice a difference.

Oh my goodness! This is as good as you can get in any restaurant. I was a little worried because the egg coupled with the okra's natural "stickiness" made sort of an ooey-gooey mess when I tried to roll them in the cornmeal mixture. But once they went into the oil, they fried up perfectly and were deelish! In fact, I'm making them again tonight! Thanks.

This is VERY good, My family & grandkids LOVE fried Okra, they like this one better than some of the other ones that I have used, I to Grew up in the south. My mother always grew Okra, I have eaten lots of fried Okra ,but, I like this recipe BEST. This year we have been fortunate to have lots of OKRA in our garden.