How to Make Fried Okra

Fried Okra is a dish that is very popular where I live. In the South fried okra is a wonderful way to serve okra, in my opinion one of the few ways okra is edible.

How to Make Fried Okra from CopyKat.com

I recently joined a CSA, a CSA is community supported agriculture. I pay a set amount for a farmer to grow food for me, and in turn I get a share of the produce. With these, you never know what you are going to get. This week I looked in my bag and saw okra. I sighed. Okra has never been a favorite vegetable of mine. While I like it better than I do green bell peppers, it is a texture thing for me. I associate okra with slime. It may not be justified, but in my head, I think of okra as this slimy thing that comes in gumbo.

So I sent a photo of my haul this week to my G+ followers and asked what can I do with this? Fried okra was a suggestion. After some searching online reading about how to do this, I came up with this recipe. Some people say you should only coat with corn meal, I wanted to add a little more flavor, so I seasoned the flour before adding the corn meal. I must say I look forward to making more homemade fried okra. I never realized it could be so tasty.

My okra came in purple and green if you can only find green okra, I am sure that will work well too.

How to Make Fried Okra from CopyKat.com

How to Make Fried Okra

You can make perfectly fried okra from scratch. 
5 from 1 vote
Print Pin Rate Add to Collection
Course: Side Dish
Cuisine: American
Keyword: Okra
Servings: 6
Calories: 205kcal

Ingredients

  • 1 pound okra
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon onion salt
  • 2 eggs beaten
  • 1 1/2 cup cornmeal
  • vegetable oil for frying
  • 1 teaspoon salt

Instructions

  • Wash okra and cut into 3/8 inch slices. Prepare seasoned flour by combining flour, paprika, chili powder, garlic salt and onion salt in a small bowl. 
  • Stir flour and seasonings until well blended. Drop cut okra into seasoned flour. Beat two eggs together in another bowl. Drop okra coated with flour into beaten egg mixture. Stir to coat okra. 
  • Drop wet okra into cornmeal. Shake off extra cornmeal before placing into skillet. Heat a skillet with about 1/2 inch of vegetable oil over medium-high heat. Add coated okra to skillet. 
  • Cook for 1 to 2 minutes on one side or until browned, rotate okra to cook until browned on all sides. Remove from skillet and drain okra on paper towels. Season with salt while still warm.

Nutrition

Calories: 205kcal | Carbohydrates: 37g | Protein: 7g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 54mg | Sodium: 707mg | Potassium: 348mg | Fiber: 5g | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 17.4mg | Calcium: 73mg | Iron: 2.3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

Never miss a recipe

Join the CopyKat eNewletter

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Reader Interactions

Comments

  1. Terry Wall

    I’m what most would call a senior citizen and am more aware these days of the salt content in so much food. Most of your seasonings are combined with salt. Couldn’t you get the same result by using garlic powder and onion powder instead of the combined salt seasoning? Your recipe starts and ends with salt and has these salt combined seasonings in the middle. It seems like a lot of salt to be consuming.

    • Stephanie

      So, salt does things chemically to food that powdered onion and powdered garlic cannot do. Salt helps to pull water out of food and in this case to make it more crispy. You can do what you say, absolutely. I won’t taste quite the same. It is important for you to follow your personal guidelines.

  2. Julia James

    This is a great recipe. I’m always looking for delicious and healthy options. I think more and more healthy and delicious is a tricky balance to find. I did find some amazing options on makefood.info and this is an awesome one as well!

  3. Lydia (The Perfect Pantry)

    That’s the great thing about CSA — you get introduced to new vegetables or things you probably wouldn’t buy in the store. And what a great idea to crowdsource your recipe!

    • stephaniemanley

      Lydia I get introduced to some things i have no idea what they are. My CSA apparently features a lot of heirloom varieties.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




shares