Fried Okra Recipe

This recipe, with a few tweaks, helped me create fried okra that surpassed my mom's! I decided to swap plain cornmeal for a pre-mixed cornmeal, flour, and salt blend. I also incorporated a splash of buttermilk into the egg mixture. I believe that using both flour and cornmeal is key to ensuring the batter sticks during cooking. Another tip is to ensure the oil is nice and hot before frying the okra.

Here is the rewritten review: Even though I'm not originally from the south, I found this recipe to be decent but felt it had the potential to be significantly improved with a few adjustments. The texture of the cornmeal breading was satisfying, especially after incorporating the modifications I made (listed below), but I found the overall flavor to be lacking. To enhance the dish, I believe it would benefit from being either sweeter, spicier, or served with a complementary dipping sauce such as ranch, dill, or horseradish. Making these changes could easily elevate this recipe to a 5-star level. Nonetheless, I had an enjoyable experience preparing this dish, and it serves as a good foundation. Based on the suggestions of various other reviewers, I made some alterations to the recipe by using a blend of 1/2 cup whole wheat white flour and 1/2 cup cornmeal for the breading. Additionally, I incorporated 1 beaten egg and 1/4 cup of milk into the mixture. I would advise using a cooking thermometer to monitor the oil temperature before adding the coated okra, as variations in stovetops may exist. I ensured that my oil reached 375 degrees Fahrenheit before introducing the mixture and then adjusted the heat slightly to maintain a temperature between 300 and 350 degrees, following the guidelines recommended on Martha Stewart's website for frying okra.

I'm giving this recipe 4 stars. I followed the instructions using only cornmeal at first, but it was a bit overwhelming. I then mixed cornmeal with Louisiana chicken fry and flour for the rest of the dredge. We "deep fried" in our copper kettle with the fry basket, which made it easy with no flipping required – that was the winning technique. I will definitely use this base again with some adjustments. The flavor was fantastic and even convinced a family member who doesn't normally eat okra.

Rewritten review: This recipe serves as a great foundation to build upon. Following the initial instructions, I added my own personal twist. Instead of salt, I opted for 1/4 tsp of Cajun seasoning. Additionally, I mixed 3 tablespoons of milk with the three eggs to facilitate the soaking process, ensuring the batter adheres to the okra more effectively. An additional tip: generously coat the okra in batter post-soaking, then store all pieces in a large ziplock bag with any excess dry mix. Refrigerate for approximately 30 minutes to chill, and before frying, vigorously shake the bag for better batter adhesion. Overall, I found this recipe delightful. Many thanks for sharing it.

As a Louisiana native, fried okra was a frequent dish during my childhood. I have always loved it, and I made sure to pass down my appreciation for Southern cuisine to my sons. A recipe is just a starting point for enhancing flavors, and I appreciate you sharing a taste of the South with us. Thank you!

This dish reminds me of my Southern upbringing. I absolutely adore okra, especially when it's fried. I don't have it often because of its high fat content, but whenever I do, I thoroughly enjoy it! Kudos to those who are discovering this recipe for the first time!

This recipe is amazing! I grew extra okra in my garden this year specifically to freeze some for the winter.

I absolutely adored it.

The dish lacked flavor and the cornmeal had a gritty texture. I wonder if I used the wrong type of cornmeal. My grandmother, who hailed from Texas, was the master of frying okra in a cast iron skillet. I wish I could replicate her cooking skills.