Last Updated on September 13, 2022 by Share My Kitchen
Texas fried okra has been a staple of the south for many generations. Now, frozen chopped okra can be found in most supermarkets all year. Fresh is always better than frozen, but good, fresh okra can sometimes be difficult to find in the south.
Texas Fried Okra Recipe
This recipe is for classic Texas fried okra. It’s not the kind you find in most restaurants where you can’t even taste the okra because it has been so battered.
- 1-1/4 to 1-1/2 pounds fresh okra pods
- 1/3 cup all-purpose flour
- 1/3 cup cornmeal
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 large egg, well beaten
- 3 cups melted shortening or vegetable oil
- First, wash the okra properly and drain. Trim the stem and tip. Then, the remaining pods can be cut into 1/2-inch pieces and set aside in a large bowl. There should be approximately four cups of okra pieces.
- Mix together flour, cornmeal, salt, and pepper in a separate bowl. Add beaten egg over the okra pieces and toss until the okra is coated. Then, pour the flour mixture and toss to coat the okra. Your hands are the best tool for tossing this mixture. It’s messy, but you can always wash your hands afterwards.
- Over medium-high heat, heat the oil or shortening in a large skillet. The oil should be hot, but not smoking hot. You may also use a deep, steep-sided saucepan as an alternative to a skillet.
- Drop in the okra, and fry until golden brown. If necessary, fry in batches. Then, drain on paper towels.
- Serve the Texas fried okra immediately.
This texas fried of okra recipe yields 4 to 5 servings. Also, keep in mind that the bigger the okra pod, the tougher it will be. So, use small pods if you are using fresh okra.