Reviewed: Nov. 12, 2006

I did not like this okra. It was not what I am use to as a southerner. It was too grainy. I will not try this again! I threw away the whole plate, no one ate any.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bankergrl1976

Cooking Level: Expert

Home Town: Chadbourn, North Carolina, USA

Living In: Roanoke, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2006

This recipe does not work as written! To get the coating to stay on while you fry the okra you must add a little flour to the cornmeal, your oil temp must be at least 350 degrees and Certainly DO NOT stir! Just leave it alone, let it brown then turn over ONCE to brown all over.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2006

This is the best recipe I have found ever. I think the secret is making sure you soak the okra in milk and leave it until you are ready to fry.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MaxMama

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 25, 2006

Crispy and soft on the inside...YUM

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Erin

Cooking Level: Expert

Home Town: Grand Haven, Michigan, USA

Living In: Holland, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 19, 2006

I liked, Wife thought it was ok too...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHADYB

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2006

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.

Was this review helpful? [ YES ]
212 users found this review helpful

Reviewer:

JULES2JEWELS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Mountain View, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 14, 2006

I've been married 39 years and using this recipe I can finally make great fried okra,my husband is so happy! I do use half cornmeal and half flour though,never have a problem with batter coming off and we eat them like chips.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DIANNEN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 9, 2006

Best if you have fresh okra. I added the recommended creole seasoning, soaked the okra in egg and milk and it was the best fried okra we've ever enjoyed.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Mary

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2006

Not very flavorful, and you will need to add alot more oil to make it fry well without your cornmeal falling off. Also you could try using flour instead.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

missljg

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2006

disgusting. all the batter fell off during the first two seconds of frying. what's left is slimy okra and fried cornmeal. i don't know how others got this recipe to work; i found it to be a disaster! sorry!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CITEREH

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Hickory, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2006

A classic as is. To add a little zest, I like substituting about 2 teaspoons (more or less to taste) of "Tony Chachere's Original Creole Seasoning" in place of the salt and pepper. I had no problems with the batter falling off. Make sure you let it soak in the egg long enough, and that it is thourgholy coated before tossing it in the cornmeal mixture.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Stephen L. Palmer

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Onalaska, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2006

Wasnt to impressed with this recipe. The batter all fell off

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Angie S.

Cooking Level: Intermediate

Home Town: Kennesaw, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2005

This batter all fell off. Possibly if the batter stuck on it would be ok. Plain okra (formerly battered) was ok.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GREENCHI2020

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 4, 2005

This was great, very close to what I grew up having in Tennessee. The only recommendations I would make is to cut up half an onion and a green tomato. Add those things to the okra and dredge them as well. Also, liberal pepper and salt complements it very well. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CHRISTINGORDY

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 20, 2005

I did not like this one! I went with others suggestions and used half cornmeal, half flour. It had a really wierd consistency. It wasn't slimy at least.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2005

A friend from Louisiana said he "Felt like I was at home," after eating this! My husband said I wasn't allowed to buy from the store anymore. Guess since I can't rate it higher than a five-star...Thank you so much for sharing this!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2005

I could not get this recipe to work for me. The breading fell off while cooking.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amybean

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 19, 2005

My husband loves fried okra but I've only ever had 'lady's fingers' in curries. I soaked it in milk and water, and used half cornmeal, half flour as suggested. I thought they quite good but husband really enjoyed them, although he thought they could use a little garlic powder in the coating. Thanks, Linda!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Caroline C

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2004

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.

Was this review helpful? [ YES ]
57 users found this review helpful