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
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Fudgy Cocoa Brownies
You don’t need melted chocolate to make a good brownie
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 lemony baked salmon and strawberry shortcake roll.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.