Skip to main content
Epicurious
Cookbooks

Fried Okra

By Elizabeth McKeon , Ralph Gevirtz , and Julie Bandy

2.4

(10)

Recipe information

  • Yield

    Makes 6 servings

Ingredients

1 pound young okra
1/2 cup cornmeal
1/4 teaspoon salt
Pepper to taste
Dash cayenne pepper

Preparation

  1. Step 1

    Cut off the stems and the tips of the okra pods. Wash thoroughly and place them in a pan of boiling salted water. Cook for about 8 minutes. Drain and let dry thoroughly.

    Step 2

    In a mixing bowl. Blend the cornmeal. Fry in deep fat (350°) or sauté in butter until brown.

Copyright © 1992, Rutledge Hill Press
TagsSouthernAmericanOkraVegetableCornmealFlourSideStarterDinnerDairy FreeGluten FreeNut FreeVegetarianVeganQuickEasy5 Ingredients or FewerDeep FrySauteCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App This Week
Like chocolate pudding and miso-peanut hibachi chicken.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Need-More-Fiber Lentil Salad
Because most of us do!
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.