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Watch how to make a crispy, crunchy Southern specialty, fried okra. In this simple recipe, slices of okra are seasoned with cornmeal and fried to golden brown.
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38 Comments
I love fried okra! In the Dominican Republic, we cook it with beef, in coconut milk, and with shrimp. Yummy!
Sounds delicious! Great suggestions for using okra!
Can't wait to try :*
Just tried it with this recipe. Turned out perfect!!!!! Thanks!!!!
You are welcome! Thanks for your feedback 🙂
I love okra when it boiled and sauced it with bagoong and chili.. yummy much 😉
Omg I have 2 this was the best I dont hace 2 go 2 churches any more 2 buy their fried orka
I LOVE fried okra and fried green tomatoes! I make them like this too except I just use flour. Maybe I'll try cornmeal
i eat okra with watermelon
I had mind-blowing sex after eating okra.. who knew??
Did you know if you deep fry okra that it will not rise to the surface when it's done cooking? It just sit's at the bottom of the pot and turns black.
Just fried some okra that I picked fresh from my garden. Awesome flavor and very easy to make. Raise your own okra if you can. Store bought okra is tasteless unless you season it and then all you taste is the seasoning. This is the first time I've had fried okra from my garden, never gonna have anything but garden okra. My taste buds are happy right now!
I just finished making mine and put them in the freezer for tomorrow.
yea no….
Fried okra is my favorite way to cook it. Never boil it. That is just nasty. lol.
Very good work
sarap
what about frozen okra?
Nice. Instead of egg, what shall I use?
ladies finger
I just picked my first garden okra harvest. I can't wait to try this recipe
I tried the recipe tonight and it is okay… but nothing to compare to using the Louisiana Seasoned Crispy Shrimp Fry. In fact, this spicy product is great on fried zucchini squash (remove the skin first and cut into rounds), green beans, and other vegetables. The Louisiana Seasoned Crispy Shrimp Fry and the Louisiana Seasoned Chicken Fry are exactly the same ingredients.. just different packaging. So whichever one you choose, you can use on Okra.
Note also that its easier to use the Louisiana Seasoned Crispy Shrimp Fry rather than spending time messing with and mixing ingredients. Simply put 5 tablespoons of the Shrimp Fry into a bowl with a 1/2 cup of water and dip your shrimp, okra, squash, etc., into it then place the Okra into the Shrimp Fry dry mixture to bread it. I actually use a breading bowl. The reason is for years I used the 1 gallon Zip-Lok plastic bag but its messy. Breading bowls are inexpensive and work well.
Please remember.. when you place ANY product with moisture into oil at 350f its going to splatter. Whether you are using a "dutch oven" or a deep pan or a deep skillet – you're going to have splatter. Its best to use a Splatter Screen. These are also inexpensive.
Frankly, I have two deep fryers. And again, these are now inexpensive. One I use for Fry 's and the other I use for Shrimp, Okra, Squash etc., fried in the Louisiana Seasoned Crispy Shrimp Fry or Chicken Fry. The reason? The oil picks up the flavor of the seasoning. I don't want my fries tasting like shrimp or okra. 😉
When the oil cools, I strain it through coffee filters (also cheap even at the Dollar store). There is always breading which is suspended in the oil and some that falls to the bottom of the pain. By straining it, it can be reused many times and each time add just a little fresh oil.
My deep fat fryer(s) are also more convenient to use than a pan or Dutch oven. It has a thermometer built in and will keep the temperature right at 350f. When I use a pan on the stove top.. I have to have a deep fry thermometer and constantly monitor the temperature. That means pulling out the thermometer each time I put in a load of product (shrimp, okra, squash, etc.) and the thermometer is hot. I also have to keep adjusting the knob on the range to keep the correct temperature. I use a modern gas range by the way. With this said, I highly recommend even a cheap deep fryer and of course the Louisiana Seasoned Crispy Shrimp Fry.
I tried the recipe tonight and it is okay… but nothing to compare to using the Louisiana Seasoned Crispy Shrimp Fry. In fact, this spicy product is great on fried zucchini squash (remove the skin first and cut into rounds), green beans, and other vegetables. The Louisiana Seasoned Crispy Shrimp Fry and the Louisiana Seasoned Chicken Fry are exactly the same ingredients.. just different packaging. So whichever one you choose, you can use on Okra.
Note also that its easier to use the Louisiana Seasoned Crispy Shrimp Fry rather than spending time messing with and mixing ingredients. Simply put 5 tablespoons of the Shrimp Fry into a bowl with a 1/2 cup of water and dip your shrimp, okra, squash, etc., into it then place the Okra into the Shrimp Fry dry mixture to bread it. I actually use a breading bowl. The reason is for years I used the 1 gallon Zip-Lok plastic bag but its messy. Breading bowls are inexpensive and work well.
Please remember.. when you place ANY product with moisture into oil at 350f its going to splatter. Whether you are using a "dutch oven" or a deep pan or a deep skillet – you're going to have splatter. Its best to use a Splatter Screen. These are also inexpensive.
Frankly, I have two deep fryers. And again, these are now inexpensive. One I use for Fry 's and the other I use for Shrimp, Okra, Squash etc., fried in the Louisiana Seasoned Crispy Shrimp Fry or Chicken Fry. The reason? The oil picks up the flavor of the seasoning. I don't want my fries tasting like shrimp or okra. 😉
When the oil cools, I strain it through coffee filters (also cheap even at the Dollar store). There is always breading which is suspended in the oil and some that falls to the bottom of the pain. By straining it, it can be reused many times and each time add just a little fresh oil.
My deep fat fryer(s) are also more convenient to use than a pan or Dutch oven. It has a thermometer built in and will keep the temperature right at 350f. When I use a pan on the stove top.. I have to have a deep fry thermometer and constantly monitor the temperature. That means pulling out the thermometer each time I put in a load of product (shrimp, okra, squash, etc.) and the thermometer is hot. I also have to keep adjusting the knob on the range to keep the correct temperature. I use a modern gas range by the way. With this said, I highly recommend even a cheap deep fryer and of course the Louisiana Seasoned Crispy Shrimp Fry.
Eww. Okra is good fried but deep fry it. Double batter it and if you use the lemon put the zest in the cornmeal. Anyway it looked good 😊
MERCI BEAUCOUP. WOW!
wow mukhang masarap to ah. mkgawa nga rin yan
Mmm looks good
Why do you people add egg, that makes it slimy,also cholesterol ,just add salt and self rising meal. SO MUCH EASIER.LOL
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thank you so much just like my mama used to make God Bless
Easy to make and very good.. I love it..
It's an almost indian style
Thank you it’s simple and to the point
Now I know that getting the excess off the Okra prior to frying is important.
I love this recipe thank you
Thanks for this simple recipe I thought I was missing a few ingredients but it seems I have all the essentials 👍🏾
My grandparents from northern Alabama would eat this at nearly every meal.
How about using flour