Reviewed: Mar. 11, 2009

Easy to prepare and a hit with a touch of honey.

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Alisa

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 6, 2009

I opted to used a cajun fish seasoning mix to cover the okra- it gave the okra a wonderful spicy kick :)

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RAJIVMIRAGE

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Reviewed: Mar. 4, 2009

I love fried okra, but I was a little disappointed with this recipe. I did everything it said to do, but all the breading came off and it didn't get cooked all the way thru. I don't think 1/2 c. was enough oil. I would suggest NOT mixing frequently and just heating up enough oil to deep fat fry instead.

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ChefMelissa

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Reviewed: Feb. 2, 2009

I used Jiffy (didn't have corn meal). Myself and my husband really liked it but with Jiffy it is a little sweet.

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lilrhodycooker

Cooking Level: Intermediate

Home Town: Medusa, New York, USA

Living In: West Warwick, Rhode Island, USA

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Reviewed: Jan. 22, 2009

I rated this 4 stars because it was just okay. I followed the instructions and other reviewers by using pre-mixed cornmeal, four, & salt mixture. The okra tended to stick together in clumps. I think next time I will stick to cooking the pre-breaded frozen okra.

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Jen

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Reviewed: Jan. 21, 2009

Loved it! Fried okra is supposed to have a gritty texture (which this did), but I did add about 1/4 cup of flour. I also added way more salt and especially pepper and onion powder, as I love flavor. I added a small amount of milk to the egg (as others mentioned) and let the thawed frozen okra soak. I then added the okra to the dry mixture and added to the hot oil with a slotted spoon. These were great in ketsup like we have at Cracker Barrel.

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Julie

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Jan. 12, 2009

This was really good! I also used half flour and the texture was great. We liked it almost as much as the fried okra at Sonny's BBQ..dipped in ranch dressing, YUM!

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TAWNIE44

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Reviewed: Dec. 24, 2008

this was the best! I used frozen okra thawed and I also used an egg/milk mixture let the okra sit for a while in the egg like it says. I added more salt then what it said to use and i also added some season salt to my cornmeal/flour mixture because it was to bland for me. After all the cooking was done the okra didn't last long. will definitely be keeping this in my recipe box and making again! thanks

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yadikeith

Cooking Level: Intermediate

Home Town: Mckinney, Texas, USA

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Reviewed: Dec. 9, 2008

Fried okra is the best. I am from the south, and it was a staple for Sunday dinner in the summer. There wasn't any nice looking fresh okra available, so I used frozen. I too used half cornmeal and half flour, and used a buttermilk/egg mixture. I dusted the okra in flour prior to putting it in the egg mixture. This ensured that the coating would stick. I didn't add any extra seasonings, as simple is best for this dish. This isn't the healthiest way to eat okra, but as an occasional treat, it is fine.

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nyangel1203

Cooking Level: Intermediate

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Reviewed: Nov. 9, 2008

I left out the salt, and fried the okra in my deep fryer on 360 degrees. Tastes just like I would get in a restaurant. I loved it, and will make again. Thanks for the recipe.

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Renay

Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA

Living In: Diamondhead, Mississippi, USA

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Reviewed: Oct. 22, 2008

mt hubby loved it I on the other hand will not eat okra again but, that is just my taste. I guess from what my hubby says it was great!

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Rachel

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Reviewed: Oct. 10, 2008

terrible

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girlnamedbo

Home Town: Long Beach, California, USA

Living In: Hollywood, California, USA

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Reviewed: Oct. 1, 2008

Not a favorite in my house. I used frozen okra (thawed), only because the okra in the produce section looked terrible. Mixed 1/2 cornmeal and 1/2 flour and the texture was still too gritty for me. Also added garlic powder and cayenne pepper but it just wasn't enough for us.

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Holly

Cooking Level: Expert

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Reviewed: Sep. 19, 2008

I love fried okra, but coating it in cornmeal made it so gritty and crunchy I couldn't eat it plain. I had to put a sauce (ketsup) on it just so I could swallow it. Next time I'm going to use corn flour and hope that does the trick.

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M. Siems

Cooking Level: Intermediate

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Reviewed: Sep. 8, 2008

Finally grew own okra this summer and loved making it according to these directions. Turned out great. Then did my own variations too using corn muffin mix and spicing it up with cayenne at the end of the cooking process. Served it for my sister's family. We all loved this recipe!

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CherzStyle

Cooking Level: Expert

Living In: Wilton, Iowa, USA

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Reviewed: Sep. 4, 2008

OUTSTANDING! This is the best fried okra I've ever had - anywhere! Per other reviews and our personal tastes - I used 1/2 c flour and 1/2 cornmeal and about 1 tsp of garlic powder in the dry ingredients. I also thin the egg just a little with milk/water. You can slice the okra thicker if you like - it cooks fine and the flavor just shines through. Thank you for a winner in my recipe box!

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TamBAM

Cooking Level: Intermediate

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Reviewed: Sep. 4, 2008

I used the Jiffy corn muffin mix and it made a perfect coating!! Loved it!!

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MIAHOGUE

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Reviewed: Aug. 31, 2008

This turned out great! I decided after reading the reviews to use Jiffy cornbread mix instead of the cornmeal and I put 1/2 cup milk with the eggs. I also added 1/2 tsp of Garlic powder and 1/2 tsp of Cayenne pepper. It wasn't to spicy with the Cayenne it may have needed a little more. I couldn't tell it was in there. Even the kids ate it and that surprised me. We will definitely make this one again.

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Mikey

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Reviewed: Aug. 13, 2008

The okra cooked using this recipe was very good but I think if I make this receipe again I will try the Jiffy mix or half flour/half cornmeal mix.

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bemac

Cooking Level: Professional

Home Town: Pell City, Alabama, USA

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Reviewed: Aug. 5, 2008

I thought these turned out great. This was my first time making fried okra and it was a little time consuming, but they were great! I did mix a little flour with the corn meal and I fried them in peanut oil. I will definitely make them again.

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