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READY IN ABOUT 1¼ hrs

Southern Style Fried Okra

Read Reviews (10)

"The ingredients used in this recipe come together to make a very tasty version of fried okra. It doesn't have a lot of ingredients, takes no time to prepare and cook, and is quite simple." — Craig B

Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings

20 pods okra, sliced in 1/4 inch pieces
6 Yukon Gold potatoes, cut into 1-inch pieces
2 large sweet onion, cut into 1 inch pieces

1 (8.5 ounce) package corn bread/muffin mix (such as Jiffy®)
1 cup vegetable oil for frying

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Directions

Place vegetables in a colander, rinse with cold water, and transfer to a large mixing bowl. In this next step, use your best judgement. Add enough corn meal to coat all of the vegetables in the bowl. Toss lightly till vegetables are coated with corn meal, adding more corn meal if necessary.
In a large frying pan, pour in oil to cover bottom of the pan; place pan over medium to medium-high heat. Heat oil until hot but not smoking. To test if oil is ready, wet your fingers with some water and flick water into oil. If the oil sizzles immediately, it is ready to cook.
Spoon out vegetables into frying pan in a single layer. When vegetables turn golden brown on bottom, flip them over, and continue cooking until browned on the other side. Transfer to a bowl lined with paper towels to drain oil. Repeat process till all vegetables are cooked.

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PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Footnotes

Editor's Notes:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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This is an awesome recipe for fried okra. I have also made this without the potatoes and it is just as good. Something about the okra being fried in the cornmeal that really sets it off. I have also used this same recipe with out the corn muffin mix just using corn meal and flour. Wanted fried okra and didn't have the corn muffin mix. Fried okra is just good eating. oH, the Yukon Gold potatoes are fine but I have used what ever potato I have on hand and works great. Just good.

—Kitten

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Most Helpful Critical Review

Jul 01, 2011

I did not care for this recipe. Nothing at all like fried okra is supposed to be. Jiffy and other such mixes are sweet. For good fried okra, skip the mixes and just use cornmeal.

—mwatkins31

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12 Ratings

Mar 08, 2010

My Grandma always made just plain fried okra, which was amazing! I never knew her recipe, so I decided to search for one. This is a very good recipe! I really recommend trying it WITH the potatoes and onions! The only thing I will do differently next time is cut the potatoes smaller. Also, two onions will seem like a lot, but cooks down to almost nothing!

—Kenny Norton

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Sep 03, 2009

Tasty spin on an old favorite. The onions really give a lovely sweetness. I, too, used a mixture of flour and cornmeal, and it turned out fine. Added a bit of salt and pepper. Grew all my ingredients in my home garden...they're all really easy to do...even in containers.

—theplumber'swife

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Oct 01, 2010

Love this! Although I use about half as much onion as called for in any recipe, then add black pepper for extra spice. If you add some sausage, this makes a great one dish meal. I've also used frozen, pre-breaded okra and then didn't bread the potatoes. It's a flexible recipe.

—me?cook?

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Feb 01, 2010

I did this with only okra... I think you can make the pieces bigger than a quarter inch. I used Jiffy mix, and rinsed the okra just before coating it so the corn mix stuck well. Instead of putting it in a pan and flipping it, I deep fried the okra.

—Alison Love

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Sep 08, 2010

mixer didn't stick to the okra turned my oil into a sludgy mess

—cherylnixon

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Aug 17, 2010

Definitely a keeper! First time cooking okra and now I have high expectations. I cut the potatoes smaller, like 1/2" pieces and added salt, pepper and paprika.

—scullybug

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Nutrition

Calories
236 kcal
12%

Carbohydrates
41.9 g
14%

Cholesterol
< 1 mg
< 1%

Fat
5.8 g
9%

Fiber
3.2 g
13%

Protein
5.3 g
11%

Sodium
489 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Southern Style Fried Okra

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 236
Calories from Fat: 52

% Daily Value *
Total Fat 5.8g 9 %
Saturated Fat 1g 5 %
Cholesterol < 1mg < 1 %
Sodium 489mg 20 %
** Potassium 145mg 4 %
Total Carbohydrates 41.9g 14 %
Dietary Fiber 3.2g 13 %
Protein 5.3g 11 %
** Sugars 5.2g
** Vitamin A 3 %
** Vitamin C 15 %
** Calcium 13 %
** Iron 11 %
** Thiamin 8 %
** Niacin 4 %
** Vitamin B6 7 %
** Magnesium 7 %
** Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.