Recipe courtesy of Tanya Holland

Cornmeal Coated Fried Okra with Summer Tomato Relish

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  • Total: 3 hr
  • Prep: 30 min
  • Cook: 2 hr 30 min
  • Yield: 4 to 6 servings
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Vegetable or peanut oil, for frying

1/2 cup flour

2 eggs, beaten

1/2 cup medium coarse cornmeal

2 teaspoon salt

1 teaspoon ground white pepper

1/2 pound fresh okra

Summer Tomato Relish, recipe follows

Summer Tomato Relish:

1 roasted red pepper, peeled and diced

1 ear corn, roasted or grilled, kernels removed

2 cups small tomatoes, like pear or cherry, sliced in half

2 scallions, chopped

1 tablespoon fresh thyme, chopped

1 teaspoon hot pepper sauce

1 teaspoon sugar

1 tablespoon red wine vinegar

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste


  1. Heat 1 1/2 inches of oil in fry pan to 350 degrees F. Meanwhile gather 3 dishes for batter set up. Place flour in first dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. Place eggs in second dish. Place cornmeal in third dish and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cut okra in 1/2-inch pieces and then begin 3-part batter, beginning with flour, then egg, and then cornmeal. Fry until golden brown and drain on paper towel. Serve with Summer Tomato Relish. For relish, toss all ingredients in bowl.

Summer Tomato Relish:

  1. In a large bowl, mix all the ingredients together. Let sit for 1/2 hour to let the flavors mingle.