Reviewed: Aug. 4, 2008

Perfect - after making a few minor adjustments. I followed the advice of other reviewers and used 1/2 flour and 1/2 cornmeal, which gave the okra the perfect, crunchy texture. To keep the breading from falling off, first make sure your oil is very hot before adding the okra. Place the okra in the pan carefully, and then wait a couple of minutes before moving them until you are sure that the breading has set on the bottom (they will be light golden brown on the bottom). Once the breading has set on the first side, gently flip the okra over and don't move it again for another couple of minutes until the breading has set on the second side. After that... stir away! This may be the best fried okra I've ever had (and I'm from the South, so that's saying something)!

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RobynB

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Reviewed: Jul. 20, 2008

It's also good if you add in a little bit of cajun seasoning!

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Phyllis Williams

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

We love fried okra & this was excellent. I did add a little flour to the cornmeal. Also fried some green tomatoes with the same batter - YUM!

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Annabanana3

Cooking Level: Intermediate

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Reviewed: Jul. 12, 2008

I substituted the cornmeal for bisquick... ad it came out perfectly! Thanks!

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Jenn

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: New Braunfels, Texas, USA

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Reviewed: Jul. 12, 2008

Simple is best! This is a plain-jane recipe that is simple and very, very tasty. I add a little extra salt to this recipe but think it is outstanding for its simplicity, ease and wonderful taste.

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sweet-tater

Cooking Level: Expert

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Reviewed: May 30, 2008

Better than the ones I get at a local BBQ restaurant that we visit often.

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Craig

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Fort Myers, Florida, USA

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Reviewed: May 19, 2008

This is the same recipe I use to make for my family, only I use about 1/4 c of milk with the egg. It's delicious both ways!!

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Annndreaaaaa

Cooking Level: Intermediate

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Reviewed: May 4, 2008

I'm from the south & love fried okra, but this was really disappointing. Too bland & not nearly crunchy enough. Not much better, in my opinion, than the soggy stuff we used to get at Luby's.

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Deana

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Reviewed: Apr. 6, 2008

Just like Grandma makes it without the directions of "a pinch of this... a dash of that... it should feel like the right amount." VERY GOOD!!

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Anza

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Reviewed: Mar. 25, 2008

Really hit the spot!! Thanks!!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Jan. 26, 2008

Just what I was looking for. I'm from the south so fried okra is near and dear to me. I followed the review for using frozen okra and it came out great. I didn't have cornmeal on hand so I used 1 c of jiffy mix and 1 c of flour for the breading. I gave this recipe 4 stars only because of the changes I had to make otherwise it would have gotten a 5.

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FOXY1619

Cooking Level: Intermediate

Living In: Bamberg, Bayern, Germany

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Reviewed: Jan. 11, 2008

real good, made for grammie. need to make again when PA is home so he can try it.

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angela

Cooking Level: Expert

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Reviewed: Dec. 5, 2007

Okra isn't popular in Canada, except in ethnic cuisines, and I've been wanting to try this vegetable. I picked this recipe based on the popularity of fried okra in the southern US and the reviews - and I must say, I'm not disappointed in the least bit. I was a bit unnerved by how slimey the okra is when you cut it, but it's not slimey at all when you eat it. Interesting taste, perfect recipe. I soaked the okra in the egg wash for 10-15 min, stirring it 3x in between. Added about 2 tbs of whole wheat flour to the cornmeal, threw it all in a ziploc bag, and tossed to coat the okra. Filled pan 1cm with Crisco, and fried the okra (burned my finger in the process! :P), drained on a paper towel. The batter stayed on perfectly. Looking forward to trying other okra recipes.

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canadiangirl

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Reviewed: Dec. 1, 2007

So good. I love okra, and this is absolutely the best way to eat it!

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ebrunworth

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Nov. 20, 2007

My southern raised partner was so pleased when i made her this recipe! It was delicious and will easily become a weekly favorite. I used extra garlic.

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dawn marie

Cooking Level: Intermediate

Home Town: Newton, New Jersey, USA

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Reviewed: Nov. 18, 2007

Try adding some cayenne pepper to the cornmeal mixture, it gives it a little kick!

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kristen

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Reviewed: Nov. 6, 2007

I changed it up quite a bit, but this recipe gave me the courage to attempt frying okra. I soaked a bag of frozen okra in a mixture of 2 beaten eggs and a cup of milk for about 20 minutes, then tossed the pieces in a big ziplock bag of a cup of cornmeal, 1/4 cup of flour, some seasoned salt and pepper, and cooked them in hot oil for about 6 minutes. I had no trouble whatsoever with the coating falling off the cooked pieces, and it tasted perfect. Thank you!!!

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The Glitter Girl

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 27, 2007

I love fried okra. But this wasn't the most "adhearing" coating for me and a little to grainy with the cornmeal and all. A little goes along way in terms of the cornmeal, there just needed to be more of a substance to it. I have since then created a very excellent rendition inspired by this recipe - so thank you very much because I wouldn't have attempted it otherwise.

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Heather

Cooking Level: Intermediate

Home Town: Salem, Oregon, USA

Living In: Glendale, Arizona, USA

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Reviewed: Oct. 23, 2007

This was a wonderful recipe. The okra turned out delicious. To speed up cooking, I used a pack of pre-cut frozen okra. It saved me a lot of time and cleaning. Thaw the frozen okra under luke warm water and then soak it in the egg. I directly poured the cornmeal into the bowl with the okra and just tossed it around. Also, I used EVOO. It turned out wonderful!! I will definately make this again!

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