Fried Okra

Oxmoor House
8 to 10 servings


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3 pounds okra, cleaned
1 1/2 cups yellow cornmeal
1 1/2 teaspoons salt
Vegetable oil


Cut okra crosswise into 1/2- inch slices; set aside.

Combine cornmeal and salt, mixing well. Dredge sliced okra in cornmeal mixture. Cook in 1/4 inch oil over high heat until crisp and lightly browned, stirring occasionally. Drain on paper towels, and serve immediately.

Created date

February 2010