Fried Okra
Show: Cooking for Real
Episode: Southern Hospitality
Rate This RecipeRead users' reviews (16)
- Recipe categories: Vegetables, Okra,
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Average Rating:
Total Reviews: 16
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By philliph34
Hurley, NM
on August 20, 2012
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Very good recipe! Did not have the sage but used garlic salt and jalapeno powder.
By 10928860
Riverdale, GA
on April 09, 2012
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This is a very good recipe. Most of my family members hate okra because it is slimy. Sliced the okra lengthwise as shown in the photo and fried in oil for about five minutes and drained on paper towels; doused with garlic salt. I didn't have the sage leaves but it was delicious. As soon as a batch was completed, it was eaten. Had to send to the store for more okra pods. This is a great recipe!
By cincotta_12031441
stone mountain, 49
on August 22, 2011
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This is a good recipe however the problem is with the time that has given this recipe for completion. I believe sunny said it only takes 3 minutes-and that is so not the case. If you are looking for this dish to be crispy-which it was described as you will need to cook this recipe for at least 15 minutes for crispy.
Thanks-Its a great twist to an old favorite and I'm a southern girl who loves different varieties of okra.
By quickstar07_602009
fairfield, CA
on October 28, 2010
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this is the only way i will eat okra. easy to prepare and tasty too!
By dttrujillo_13039391
KATY, 83
on July 31, 2010
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Wonderful way to cook okra for a change of pace. Love this.
By shellygloo
Toledo, OH
on July 28, 2010
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Yes, this was delicious, as okra is. However, I cooked mine for a long time 5-6 minutes and it never turned brown. The pieces shrunk and got very tender, but were not crispy. I admit I have a stove that I do not like--a flat-top range. Gas is much better. This may be where the problem lie. The great thing about these was that they were simple. I served them to people who supposedly didn't like okra, citing its sliminess, and they loved it and changed their mind about okra. Still, I like the traditional breaded (buttermilk & cornmeal for its crunchiness. I luv Sunny, tho.
By sanangl_418579
San Antonio, TX
on July 25, 2010
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As a southerner, I proclaim this the best okra recipe EVER! Who knew you could omit the cornmeal, breading, buttermilk, batter, or whatever? When I saw you make this okra, I recognized it as life-changing. Made it last night and not one sliver left over. DH said,"Now I have a new vegetable!" Thank you for improving a great veggie. No slime, no mess, no heavy okra flavor, just fry to golden brown crispness and salt. Fabulous1
By cporter63_13003099
Denham Springs, 57
on July 16, 2010
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I saw her prepare the dish this morning, and I thought, I've got to try that. I love okra, any way you fix it. My husband does not. I prepared it this afternoon, and my company loved it, even a neighbor came over & tried it. I gave him a copy of the recipe. Thanks Sunny
By She's a Moser Girl
Coastal Southea...
on May 17, 2010
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This is SO much better than battered okra, I can't believe how crisp and tasty the okra are. I did cook the okra more than 2 to 3 minutes. I let the okra cook until the bubbling sounds have stopped and the okra is a golden brown. Next time we plan on making a lot more than one pound...
By tjhmarks
Boyce, LA
on January 24, 2010
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DEEEEELICIOUS!!!! I will never fry breaded okra again!!! And the sage was a perfect touch!!