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
Upside-Down Martinis for a Crowd
Invert the ratio of gin to vermouth for a party-friendly and slightly lighter drinking experience.
Sheet-Pan Hot Honey Chicken and Peaches
No grill needed for this just-charred-enough sweet and spicy chicken.
The Most-Saved Recipes in the Epicurious App This Week
Like tiny tomato galettes and chimichurri grilled shrimp.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Spaghetti With So Much Zucchini
Loosely inspired by pasta Amatriciana, a few pounds of zucchini stand in for tomatoes.
The Most-Saved Recipes in the Epicurious App in June
Like swordfish steaks with tomatoes and Peruvian-style tofu.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.