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Fried okra

1 large egg, lightly beaten

½ cup buttermilk

½ cup all purpose flour, divided

½ cup cornmeal

1 tsp salt

½ tsp pepper

1 pint okra, stems removed and cut crossways into ½ inch pieces

Vegetable oil

Salt to taste


Combine eggs and buttermilk, set aside.  Combine ¼ cup flour, cornmeal, salt and pepper in a shallow bowl or pan.  Dredge okra slices in remaining flour, dip in egg mixture, and dredge in cornmeal mixture.  Pour oil to a depth of ¼ to ½ inch in a large cast iron skillet; heat to 375 degrees.  Drop okra into hot oil and, stirring frequently, about 2 minutes or until golden brown.  Drain  on paper towels or a rack.  Sprinkle hot okra with salt.

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