Cornmeal Fried Okra
photo by sassafrasnanc
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
directions
- Cut okra into 1/2 inch rings.
- Combine cornmeal, paprika, salt, and pepper.
- Coat orka rings in the cornmeal mixture.
- Heat oil in a large skillet over meduim high heat.
- Fry coated okra rings 5-7 minutes until golden brown and tender. Be sure to turn the orka during cooking to ensure even doneness.
- Drain on paper towels and serve warm.
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Reviews
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This is exactly the way we always prepared fried okra and I love it. Reading your recipe makes me so hungry for a fresh vegetable dinner! Our one rule of thumb was to pick young okra pods for the juiciest, best taste - older pods get totally dried out inside. I have used regular cornmeal, self-rising cornmeal and even a cornmeal mix depending on what I had on hand - they all work. I always taste it after cooking and, if needed, add a sprinkling of salt. If you've never experienced fried okra, you must try it: there's simply nothing else quite like it. Thanks, Slatts, for the recipe and reminding me of one of my all-time favorites!!
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LOVED IT! Slatts, the flavor on these is perfect. For anyone who's afraid of okra due to the slimy canned version mom served back in the day, this is a whole 'nother thing...DELICIOUS! I did lose most of the cornmeal mixture from the sides of the okra, but there was enough left in the ends, I thought it was just right! Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.
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For those having trouble getting cornmeal to stick to okra, try stirring okra in a little buttermilk before coating with cornmeal mixture. The okra will be slimmy, but that's what you want. I use half flour and half cornmeal and do not use paprika and I deep fry mine, so it would be unfair to rate this version, but I know buttermilk works.
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RECIPE SUBMITTED BY
Slatts
Hayden, 0
Mmmm food