Fried okra is a staple in Texas and the south, and everyone has their own way to make it. The crust can be flour, cornmeal, or a combination of both; my grandmother used cornmeal, my mother uses mostly seasoned flour, my wife uses both at the same time. They are all good to me. In fact, I can't recall ever meeting a plate or bowl of fried okra that I didn't like. It is easy to make. Show more

Ready In: 30 mins

Serves: 6


  • 1  bag  frozen cut-up okra (or equal amount of fresh okra cut up)
  • 1 -2  cup flour
  • 1 -2  cup cornmeal
  •  salt and pepper
  • 5  eggs, beaten


  1. Heat about 1/4-inch of cooking oil in a frying pan.
  2. Season flour/cornmeal with salt and pepper to taste.
  3. NOTE: Flour and cornmeal may be mixed together or applied separately, and some recipes use only one or the other.
  4. IF FLOUR AND CORNMEAL ARE MIXED: dredge okra in beaten eggs, then dredge in flour-cornmeal mixture.
  5. IF FLOUR AND CORNMEAL ARE APPLIED SEPARATELY: dredge okra in flour, then egg, then cornmeal.
  6. Place okra in heated oil and fry on medium heat until golden brown Stir occasionally so all sides get browned.
  7. Drain on a paper towel and enjoy.
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