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Fried Okra

(6 Votes)
20 Min

Sometimes it's not easy to find small, tender okra - you know, the real mild-flavored ones - so we just use larger ones and cut them up. They're easy enough to slice and fry the same as we'd do the little ones.

What You'll Need

  • 1/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/8 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt, divided
  • 1 pound fresh okra, trimmed and cut into 1/2-inch slices
  • 2 cups vegetable oil

What to Do


  1. In a large resealable plastic storage bag, combine flour, cornmeal, cayenne pepper, and 1 teaspoon salt; mix well.
  2. Rinse and drain okra slices, then add to bag, seal and shake to coat thoroughly in flour mixture.
  3. In a large pot, heat oil over high heat until hot but not smoking. Add half of coated okra and cook 5 to 6 minutes, or until golden. With a slotted spoon, remove okra to a paper towel-lined platter to drain.
  4. Repeat with remaining coated okra. Sprinkle fried okra with remaining 1/2 teaspoon salt and serve.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I replace the cayenne pepper with the same amount of Cavenders Greek Seasoning.

I cut my okra, then soak it in heavy salt water for approx. 30 minutes, then rinse it to get rid of excessive salt. Shake it in a bag with cornmeal, then fry. If you want to you can put it on a cookie sheet after the cornmeal in a single layer in the freezer. When frozen, put it in a plastic bag in the freezer and use the amount you want and save the rest for a late date. Very good.


I cut my okra about 3/8" don't rinse it.or pat dry if you do,shake it in bag of flour,cornmeal dash of salt. fry in cast iron skilletI use just enough oil to keep from sticking,add more if needed. till starts to crisp up.I never by less than a 5lb. bg if I don't use it in 2 meals i freeze the rest, taste like fresh if used within a month.

I cook mine this way too except I use meat drippings instead of oil. It's YUMMY!!!

rather have oven cooked


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