Southern Style Fried Okra

Southern Style Fried Okra

11
Craig B 2

"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."

Ingredients 1 h 5 m {{adjustedServings}} servings 236 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

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  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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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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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Reviews 11

  1. 15 Ratings

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Kitten
8/7/2009

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.

theplumber'swife
9/3/2009

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.

Kenny Norton
3/8/2010

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!