Ingredients
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1
-
1 - 2
-
1 - 2
-
-
5
-
-
-
-
-
-
-
-
-
-
Directions
Fried Okra,Fried okra is a staple in Texas and the south, and everyone has their own way to make it. The crust can be flour, cornmeal, or a combination of both; my grandmother used cornmeal, my mother uses mostly seasoned flour, my wife uses both at the same time. They are all good to me. In fact, I can’t recall ever meeting a plate or bowl of fried okra that I didn’t like. It is easy to make.,Very disappointed….only used 3 eggs, one cup each flour & corn meal wasted 1/2 of that mixture made way too much. Followed directions as written and the breading was so thick, couldnt taste the okra! What a waste of good ingredients!,The recipe says- “One bag okra”. What SIZE bag? “Bag”… Jeeze-O-Pete.
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Steps
|
1
Done
|
Heat About 1/4-Inch of Cooking Oil in a Frying Pan. |
|
2
Done
|
Season Flour/Cornmeal With Salt and Pepper to Taste. |
|
3
Done
|
Note: Flour and Cornmeal May Be Mixed Together or Applied Separately, and Some Recipes Use Only One or the Other. |
|
4
Done
|
If Flour and Cornmeal Are Mixed: Dredge Okra in Beaten Eggs, Then Dredge in Flour-Cornmeal Mixture. |
|
5
Done
|
If Flour and Cornmeal Are Applied Separately: Dredge Okra in Flour, Then Egg, Then Cornmeal. |
|
6
Done
|
Place Okra in Heated Oil and Fry on Medium Heat Until Golden Brown Stir Occasionally So All Sides Get Browned. |
|
7
Done
|
Drain on a Paper Towel and Enjoy. |
