Fresh okra pods are sliced and coated in seasoned cornmeal, then fried until golden and crispy in this simple Southern classic! Add a pinch of ground cayenne pepper to the cornmeal for a touch of heat, if you like.
This was good,I'm not a huge fan of cornmeal though,it's too gritty,I found that a combo of 3/4 flour and a 1/4 cup cornmeal works just fine,also I soak mine in milk instead of egg,the eggs much to thick and the okra puts off its own thickness in the milk,after its done soaking the milk mixture's as thick as an egg....with a garden full of okra,I've fried my fair share this summer
Read MoreGood ... but, people, keep in mind: This is fried okra, NOT batter-dipped okra. Some of the breading WILL fall off when you are cooking it ... that is part of the dish, however, the "crunchies" ... handle gently when frying, and it will come out yummy ... thanks for the recipe!
Read MoreThis was good,I'm not a huge fan of cornmeal though,it's too gritty,I found that a combo of 3/4 flour and a 1/4 cup cornmeal works just fine,also I soak mine in milk instead of egg,the eggs much to thick and the okra puts off its own thickness in the milk,after its done soaking the milk mixture's as thick as an egg....with a garden full of okra,I've fried my fair share this summer
Oh my goodness, this was the best ever! It turned out perfectly. It was my first time making fried okra, so I paid close attention to the prior reviews and this is what I did.....I used frozen okra and let it thaw about half way. I beat an egg and mixed in equal parts milk. I poured the partially thawed okra in the bowl of egg/milk and I gently stirred to coat. I actually stirred it every 5 min or so and let it soak for about 15 min. I used half corn meal and half flour with salt and pepper, I then put it all in a large zip lock bag. I added the egg washed okra to the corn meal and gently tossed to coat. I cooked it in crisco in my 'fry daddy' until it was golden brown. I was careful not to stir, but I did dunk the okra down with the back of a spoon after about a minute of cooking. This was absolutely perfect, just like my grandpa used to make in his old cast iron skillet. After loosing him last summer at the age of 94, I thought that I would never taste this wonderful veggie again. Thanks for posting the recipe and thanks to all who gave 'tips' on how to make it with better success!
I used Jiffy cornbread, gave the okra a touch of sweetness, my family asks for it all the time-Great hit at my house
This is almost the way I make my okra when I have to batter it myself. I like to cook it with drippings from pork chops or bacon grease too. I always cut up peeled potatoes fairly small and fry them with the okra (with a dash of extra cornmeal if I'm using pre-breaded frozen okra) and a bit of chopped onion doesn't hurt. You can't beat okra fried with potatoes though. Also, a trick my mom taught me about frying okra, about 2 minutes before you are ready to take the skillet off the stove, carefully add in 2-3 tablespoons of water (cold is fine) then cover the skillet for two minutes. I don't know how it does it, but most all of the slime will be gone if you add water and cover at the end.
This is the first year that I have grown okra in my garden, so of course a good "fried okra recipe" was a must. I was not disappointed! Though simple, this recipe was delicious, even better than what I have had in restaurants (I am sure the freshness makes a difference). I have a piece of advice for any using freshly grown okra: pick it when it is a little smaller size than it can get, as it is more tender. Slices from larger okra can be a bit tough, and though they still taste fine fried, I didn't enjoy them quite as much. Soaking in the egg and coating with the basic cornmeal mixture was enough complexity for me - the taste was superb. (And my 3-year-old non vegetable eater loves it also!)
Quick and easy!! I was out of cornmeal, so I used 1/2 cup flour and 1/2 cup breadcrumbs in its place. Plus I added a little bit of grated parmesan cheese, it was very good and I did not notice a difference.
Oh my goodness! This is as good as you can get in any restaurant. I was a little worried because the egg coupled with the okra's natural "stickiness" made sort of an ooey-gooey mess when I tried to roll them in the cornmeal mixture. But once they went into the oil, they fried up perfectly and were deelish! In fact, I'm making them again tonight! Thanks.
This is VERY good, My family & grandkids LOVE fried Okra, they like this one better than some of the other ones that I have used, I to Grew up in the south. My mother always grew Okra, I have eaten lots of fried Okra ,but, I like this recipe BEST. This year we have been fortunate to have lots of OKRA in our garden.
Although not very healthy, (I just keep telling myself it's a green vegetable, so it IS healthy! lol) this recipe is definately simple southern cooking at its best. I think next time I'll not slice my okra quite so thinly so I can taste more okra flavor instead of mostly oil. My grandma always cooked summer squashes (yellow or zucchini) and mushrooms this way and they are so good also.
Good southern recipe! Here's a tip I found on another site to avoid the sliminess that okra produces: Soak your sliced okra in enough cold water to cover it, then squeeze in the juice of one lime and let your okra sit for 10 to 15 minutes before you cook it. Best tip I've encountered yet.
Good ... but, people, keep in mind: This is fried okra, NOT batter-dipped okra. Some of the breading WILL fall off when you are cooking it ... that is part of the dish, however, the "crunchies" ... handle gently when frying, and it will come out yummy ... thanks for the recipe!
Perfect - after making a few minor adjustments. I followed the advice of other reviewers and used 1/2 flour and 1/2 cornmeal, which gave the okra the perfect, crunchy texture. To keep the breading from falling off, first make sure your oil is very hot before adding the okra. Place the okra in the pan carefully, and then wait a couple of minutes before moving them until you are sure that the breading has set on the bottom (they will be light golden brown on the bottom). Once the breading has set on the first side, gently flip the okra over and don't move it again for another couple of minutes until the breading has set on the second side. After that... stir away! This may be the best fried okra I've ever had (and I'm from the South, so that's saying something)!
After taking the advice from others, this recipes was wonderful... did one egg, to a fourth cup milk. Did 3/4 cup of flour to 1 cup corn meal, shake in a zip lock bag, fried in skillet with 1 cup oil, was fabulous!!! Served with Ranch Dill dipping sauce... mmm
I found that it sticks to the okra better with 3/4 c flour and 3/4 c cornmeal. Also, if you're using frozen okra (c'mon who doesn't want fried okra in the freezing winter?!) make sure that it's thawed ALL the way or the coating will slip off in the hot oil.
Love fried okra! Made this tonight and did not make a mess of it :) I think the best thing about this recipe is the cooking method. Whether you use the same ingredients or not, to start with hot oil keeps them from absorbing too much. I love to prepare these at home cuz you can control the doneness. I prefer to have the okra still taste like okra and the little seeds pop between my teeth when I eat it, therefore less time cooking the better. One more thing, I also prefer larger pieces...1/2 to 3/4 inches and I add a little cayenne to the flour. Thanks for a great recipe!
I changed it up quite a bit, but this recipe gave me the courage to attempt frying okra. I soaked a bag of frozen okra in a mixture of 2 beaten eggs and a cup of milk for about 20 minutes, then tossed the pieces in a big ziplock bag of a cup of cornmeal, 1/4 cup of flour, some seasoned salt and pepper, and cooked them in hot oil for about 6 minutes. I had no trouble whatsoever with the coating falling off the cooked pieces, and it tasted perfect. Thank you!!!
I have Okra in the garden and it grows so quick we are always trying to prepare it differently. I liked this as I was able to do it without the deep fryer. It was so delicious. We enjoyed it so much we made it two days later again. I serve it with a horseradish sauce. This is great with fresh Okra never slimy, it is so crispy and crunchy - THANKS for tip on mixing flour with corn meal, this is a keeper.
It is a lot of work to cut, dip, coat okra. So I did a large batch at one time, but instead of frying it all at once, I baked them on a cookie sheet for 10-15 minutes at 350 (until egg is dry) then put it in the freezer. I also add extra salt to the uncooked, coated okra before baking. When I want fried okra for a meal, I just take some from the freezer and drop it in the deep fryer for 3-4 minutes.
Fresh okra made this recipe, which I had from my garden. I did half & half corn meal and flour. All corn meal may have been a little much. Also added milk to the egg and let the okra sit in the mixture for about 4 mins (got idea from another recipe). The corn meal mixture stuck to it perfectly. Cooked on low medium to make sure it did not burn. Perfectly browned on all sides. Flipped with a spatula. I want this again tomorrow night. The perfect southern side dish!!!!!
This recipe does not work as written! To get the coating to stay on while you fry the okra you must add a little flour to the cornmeal, your oil temp must be at least 350 degrees and Certainly DO NOT stir! Just leave it alone, let it brown then turn over ONCE to brown all over.
I've fried okra in the past by trial and error with tips picked up from different people. When I found this recipe I was anxious to try it because it sounded pretty easy. And I was right. I wanted to at least double the recipe because I knew 10 pods would not be enough for the three of us - especially if it turned out good. I ended up using about 25 pods. I did as one reviewer suggested and added buttermilk to the egg soak and soaked for about 20 minutes. For the breading I used equal parts corn meal and flour (double the recipe). I used the zip lock bag method to coat the okra. Then instead of frying in a skillet I put about 3/4 inch of veg oil in a 3 qt. saucepan and heated to med high. I added the okra when it was good and hot and let it cook till it started browning and stirred/turned it again about 3 or 4 minutes later and again in another 3 - 4 minutes. We ate everybit of it - even the crumbs!
There is trouble with it *as written*. However, following the great modification suggestions in the reviews -- letting it soak in an egg/milk wash, adding 1 part flour to the 3 parts corn meal coating, and using *deep* frying (not pan frying), without "stirring" was perfect! Here's one more suggestion - leave the salt out of the coating mix - it's too hard to guage. Salt to taste when it's still hot and draining on the paper towels.
Lovely recipe, adds more flavor than breading in simple corn meal and frying. I added about a teaspoon of Cavendar's Greek Seasoning to a small pack of corn muffin mix and soaked the okra like directed. Everything came out absolutely delicious. And this was my first time! I'm 25 and not very good at frying at all, so I was pretty worried...xD Nice, easy recipe. Highly customizable, which is part of the joy of cooking!
This was amazing! I made an adjustment because I did not have any cornmeal. I used an entire box of Jiffy corn bread mix instead. I soaked in the egg for about 15 minutes and then poured the Jiffy mixture over the soaked okra. I fluffed it with a fork and them placed the coated okra in the preheated vegetable oil. (It was at 350 degrees). I did not stir the okra once it was in the oil, I just poked it down with a fork. This was the best okra I have ever had!
I did 2/3 cornmeal and 1/3 flour just for my preference. This turned out great - except I had to add extra salt to it at the end. Then it was perfect! But again that is just my personal taste!
Classic recipe! Loved it. I always add a little white vinegar to it when it's served.
Not exactly identical to restaurants' okra, but it tastes delicious. I used 3 eggs and a bit of milk for a pound of frozen okra. I coated the bottom of a cast-iron pan with oil and fried them in 3 batches. Serve them right away because they get cold quickly!
SO GOOD! The only thing I changed was I used bread crumbs because that is what I had on hand.
I live in Mn so I have never made this before, and only had it like two times in my life in restaurants but I remember I loved it. I got a hold of some okra found this recipe and tried it. I loved it! I read the reviews and did half egg, half milk, and half flour, half cornmeal absolutely wonderful thanks for sharing
I too mixed flour and cornmeal half and half. I also added milk to the egg. Excellent.
I only had 8 pods of okra, so I didn't have as many, but they turned out very yummy. I felt like they were missing something though. Not as good as restaurant style. Oh, and I did sort of combine this recipe with Paula Deen's by adding 1 cup of flour (a must for good coating!) cayanne pepper, garlic powder, and salt. I also changed cornmeal to only half a cup.
This is a very good recipe. I followed some of the recommendations made. I used half cornmeal and half flours. Little milk with the egg. Season the meal and flour well. Try cutting the okra length wise instead of circular makes frying alot easier.
Very simple and wonderful recipe! I haven't had fried okra in so long, thank you for the recipe. A couple of suggestions, use a bit of bacon grease (it is already a but of a guilty pleasure why not go all the way). Also I add a bit of Creole seasoning to the dry mix, I always use Tony Chachere's Creole Seasoning and omit the salt and pepper.
I made many modifications: Used 1 egg with 1 tablespoon of milk for the dredge. For the coating, I used 1/3 cup of flour, 1/3 cup of cornmeal and 1 tablespoon of cajun seasoning. Pinch of salt and pepper. Some of the breading will come off in the process. I personally don't like a ton of coating like the kind they serve in cafeterias. This will make a lighter coating and come out great.
I made it exactly as described. It needed a little more salt, and perhaps some more spice. But it was good.
This is a good recipe for true southern fried okra. That said, there is an art to frying okra. The oil has to be very hot, adding flour is necessary, and you really shouldn't stir it. This is almost the exact recipe that everyone I know down south here uses. I have been frying okra for years and sometimes I just can't seem to get it right myself. But I love it.
This recipe was a quick addition for our lunch today. My husband loved it. It reminded me of the fried okra my great grandmother from Texas used to make when I was little. I gave it 4 stars because it is unhealthy. But the recipe was correct and it turned out delicious.
We grew okra for the first time this summer and had a very prolific crop. I have been freezing it the whole time, waiting to try this recipe. (I personally do not like okra, but my family loves it.) Today, my freezer decided it was going to quit on me, so I figured I may as well salvage some of the okra that had already thawed. I added about a TBSP of creole seasoning (homemade from allrecipes.com) for the first two batches then another TBSP for the third batch. Family liked it all, but best with more creole. I also deep fried it for 3 minutes per batch. Good recipe, so I'm told!
OUTSTANDING! This is the best fried okra I've ever had - anywhere! Per other reviews and our personal tastes - I used 1/2 c flour and 1/2 cornmeal and about 1 tsp of garlic powder in the dry ingredients. I also thin the egg just a little with milk/water. You can slice the okra thicker if you like - it cooks fine and the flavor just shines through. Thank you for a winner in my recipe box!
I really liked this recipe. It is quick and simple. I did add a little garlic salt to give it more flavor...but other than that it was great. Will definately use this again.
Needs a bit more spice and I used 1/2 cup cornmeal & 1/2 cup flour with milk to soak in instead of egg.
Used this recipe tonight! FANTASTIC! Tasted just like my mother used to make....have wanted to try to make fried okra for years myself and this recipe made it perfect! Thanks!
I used a package of Martha White Mexican Style cornbread & muffin mix and turned out great. Easy, fast, no mess and loved it.
This was so wonderful, everyone raved! I did soak in milk for 15 minutes, drained, but not rinse, and then add a beaten egg. I then coated in seasoned fish fry. YUMMY! Big hint: Drain on the inside of a broken down beer or cereal box, they stayed crunchy til every last one was eaten!
Excellent! Cooked it exactly as recipe stated and we really enjoyed it. I am sure I will cook it several more times this season as we enjoy the fresh okra coming in from the garden. Thanks to Linda for sharing this recipe.
Good recipe; definitely pick the okra when its smaller rather than larger. Much more tender.
We didn’t care much for the cornmeal breading. Too gritty. I liked the flavor of the fried okra itself though. I will make this again, but next time I will use a lighter breading so we can taste the okra over the breading.
What a waste of fresh garden okra...:( I'm a southerner and this is not the classic southern fried okra! Maybe Luby's has spoiled me, but this ain't it.
fantastic, but needs salt. and don't drain on paper towels or they will turn soft and the breading will fall off, it's best to use a cookie sheet
FABULOUS! Although we were out of cornmeal - - so I improvised.... First I let the okra sit in an egg/milk bath for about 10 minutes, then dipped in Italian bread crumbs - fried in vegetable oil until crisp & brown.. My family RAVED about it.. Thank you!!
This is the best recipe I have found ever. I think the secret is making sure you soak the okra in milk and leave it until you are ready to fry.
I would substitute the cornmeal with flour. You don't get the same crunch with the gritty taste of cornmeal.
A classic as is. To add a little zest, I like substituting about 2 teaspoons (more or less to taste) of "Tony Chachere's Original Creole Seasoning" in place of the salt and pepper. I had no problems with the batter falling off. Make sure you let it soak in the egg long enough, and that it is thourgholy coated before tossing it in the cornmeal mixture.
This was great, very close to what I grew up having in Tennessee. The only recommendations I would make is to cut up half an onion and a green tomato. Add those things to the okra and dredge them as well. Also, liberal pepper and salt complements it very well. Thanks!
These were pretty good, but definitely needed more flavor in the breading. I would probably double the seasonings used in the breading, maybe even more.
This is very good with a few changes in my opinion. I did 1/2 flour 1/2 cornmeal. Added a little milk to the egg and a tablespoon of honey as well. I also did a little extra s&p and added some creole seasoning. Turned out great! Great base recipe though!
This worked well for me, and I'm usually unsuccessful at deep frying! I let the egg soak on the (frozen, not fresh) okra for a full 10 minutes and then stirred in the cornstarch (halved with flour)and let it sit while the oil heated. I didn't stir it, just flipped them with a spatula a couple times, and they turned out great. Definitely will be using this recipe again!
Okra isn't popular in Canada, except in ethnic cuisines, and I've been wanting to try this vegetable. I picked this recipe based on the popularity of fried okra in the southern US and the reviews - and I must say, I'm not disappointed in the least bit. I was a bit unnerved by how slimey the okra is when you cut it, but it's not slimey at all when you eat it. Interesting taste, perfect recipe. I soaked the okra in the egg wash for 10-15 min, stirring it 3x in between. Added about 2 tbs of whole wheat flour to the cornmeal, threw it all in a ziploc bag, and tossed to coat the okra. Filled pan 1cm with Crisco, and fried the okra (burned my finger in the process! :P), drained on a paper towel. The batter stayed on perfectly. Looking forward to trying other okra recipes.
Fried okra is the best. I am from the south, and it was a staple for Sunday dinner in the summer. There wasn't any nice looking fresh okra available, so I used frozen. I too used half cornmeal and half flour, and used a buttermilk/egg mixture. I dusted the okra in flour prior to putting it in the egg mixture. This ensured that the coating would stick. I didn't add any extra seasonings, as simple is best for this dish. This isn't the healthiest way to eat okra, but as an occasional treat, it is fine.
I don't live down South anymore, but this recipe brings back the memories of of my grandmother's fried okra! Thanks for a great recipe.
Too much of my batter fell off. But I will try it again! It was super good. I added some season salt for a little more flavor.
Great as is! First time cooking fried okra, this recipe is Great as is, but I added a little milk to the egg mixture.
I've been married 39 years and using this recipe I can finally make great fried okra,my husband is so happy! I do use half cornmeal and half flour though,never have a problem with batter coming off and we eat them like chips.
My husband loves fried okra but I've only ever had 'lady's fingers' in curries. I soaked it in milk and water, and used half cornmeal, half flour as suggested. I thought they quite good but husband really enjoyed them, although he thought they could use a little garlic powder in the coating. Thanks, Linda!
I did not like this one! I went with others suggestions and used half cornmeal, half flour. It had a really wierd consistency. It wasn't slimy at least.
I made this from fresh okra in my garden. Used 1/2 corn meal 1/2 flour and added a little milk to the egg and soaked for 5-10 minutes before dredge. Also added a little cayenne to the dredge. They fried up nicely and coating stayed on. Delicious
This is only the second time in my life I've made fried okra. The first time was a miserable flop, but having our own garden okra, wanting to try using it in more ways, and the reviews on this recipe inspired me to try again. Compared to my last experience these were a huge success. I think the main thing must be soaking the okra slices. In any case I had so much okra that after following the recipe to the letter, I branched out a bit. I tried only Corn meal as the recipe states, then tried half corn meal half flour as suggested by another reviewer. Finally, I tried all flour with the last batch. I must say I personally liked the all flour one best! My family had varying opinions, although all enjoyed the fried okra.
A friend from Louisiana said he "Felt like I was at home," after eating this! My husband said I wasn't allowed to buy from the store anymore. Guess since I can't rate it higher than a five-star...Thank you so much for sharing this!
We were craving okra after a motorcycle trip down south. This recipe was awesome. I took the advice of other reviewers and added flour to the cornmeal and cooked the okra in a deep fryer. We will definitely make this again!
This was a great recipe! I had been looking for a fried okra recipe that would be like the ones I used to have at church as a kid when I lived near Huntsville Alabama...this was it! I did follow some reviewers advice and used half corn meal, half flour and I used 1 egg lightly beaten with about 1/2 cup soured milk (I didn't have buttermilk as a reviewer suggested so I added a little white vinegar to my non-fat reconstituted powdered milk...it worked great!) Anyway, my husband LOVED it too and I even caught my 2 year old son trying it...and he liked it! I also had some yellow crook neck squash that I needed to use up so I tossed it in there with the okra. Fabulous! I will use this recipe from now on...thanks so much for sharing!!
I made this exactly as written... it was good, just needs more seasoning as I thought it was a bit bland with all the cornmeal... good base recipe though...
Tried this one twice, but used a couple of substitutions both times. First time I subbed jiffy mix, but I don't recommend this, as jiffy mix doesn't fry well--it crumbles and falls apart while soaking the oil up. Second time I subbed hush puppy mix, which worked great! For technique, it doesn't say to drain the goo before dredging, but it definitely worked better when I did. Also, medium high on my electric smoothtop is waay too hot, and turning it down in the middle is too late to do any good. I can't really speak to the flavor of plain cornmeal with salt and pepper, I expect it would be fine, though mild. But on technique I give this one 3 stars because you kinda have to know how to treat okra in order to get this recipe to work perfectly--and I'm a novice. :)
This was a wonderful recipe. The okra turned out delicious. To speed up cooking, I used a pack of pre-cut frozen okra. It saved me a lot of time and cleaning. Thaw the frozen okra under luke warm water and then soak it in the egg. I directly poured the cornmeal into the bowl with the okra and just tossed it around. Also, I used EVOO. It turned out wonderful!! I will definately make this again!
I used canola oil instead of vegetable oil. The outside was crispy, the inside was perfect. Will use this batter again. **Tried it with Eggplant - Yum! The only issue I had with this batter was that it seemed a little bland. I had to salt the food after it was cooked to give it a little more flavor. Next time I think I will add a little more salt and some cayenne to the cornmeal mixture.
this was the best! I used frozen okra thawed and I also used an egg/milk mixture let the okra sit for a while in the egg like it says. I added more salt then what it said to use and i also added some season salt to my cornmeal/flour mixture because it was to bland for me. After all the cooking was done the okra didn't last long. will definitely be keeping this in my recipe box and making again! thanks
I thought the breading was dry. The okra was tender. I think it should be more of a batter.
Fantastic recipe, just as written. Fresh okra not only tastes better than frozen, but it also has a surface that the coating sticks to beter than frozen okra. Also, select small okra because it is a lot tastier and more tender than large okra.
I absolutely love fried okra!! My grandmother used to pick it right from the garden and fry it for me. I tend to use fine white cornmeal mixed half and half with flour, or cornflour and regular flour. It tastes less gritty that way. Very very good though!! This is the exact recipe I follow except for that one change
Good! Not a lot of flavor in the batter though. We added some garlic to help. Also we did as others before did and used half flour and half cornmeal. I wonder if they would be even easier to fry if you put them in the fridge for a half hour after coating them with the dry mixture. We always do that for coconut shrimp.
I loved this! My boyfriend grew up in Texas and planted some okra in our garden. I'd never had it before and he asked me to make it for him. I read this recipe as a guide and used half flour and half fine bread crumbs since I didn't have any cornmeal here. It was wonderful! I'm looking forward to trying it with the cornmeal next time I get a good batch of okra from my garden. Thank you.
This did not turn out very well at all. The coating came off the okra and it was hard, and not very flavorful. I would not ever do it this way again.
We love fried okra & this was excellent. I did add a little flour to the cornmeal. Also fried some green tomatoes with the same batter - YUM!
Loved how quick and easy this was to make. Did not change a thing and my family loved it.
I remember my mother making fried okra when I was a child so when I recently discovered my local grocery store had some okra for sale I decided I had to find a recipe. Just like my momma used to make. :-)
this recipe is AMAZING!!! i have never made fried okra before, but i've been craving it for weeks. i did two things differently. i used half flour and half cornmeal. it worked out really well. and, being the god southern girl that i am, i put a few dashes of hot sauce in with the egg. AMAZING! i already knew i'd be putting hot sauce on them and this really hit the spot. a little ranch, and i was a very very happy camper!
This was fantastic after a few modifications. I actually added some garlic powder as well as onion powder. My wife said that it was better then Gran Gran's. That's saying a lot cause that woman can cook. It is even good cold. I think the key thing was the extra ingredients as well as cooking it in a cast iron skillet. I'm making it again tonight. Thanks for a great base recipe.
I love fried okra. But this wasn't the most "adhearing" coating for me and a little to grainy with the cornmeal and all. A little goes along way in terms of the cornmeal, there just needed to be more of a substance to it. I have since then created a very excellent rendition inspired by this recipe - so thank you very much because I wouldn't have attempted it otherwise.
Loved it! Fried okra is supposed to have a gritty texture (which this did), but I did add about 1/4 cup of flour. I also added way more salt and especially pepper and onion powder, as I love flavor. I added a small amount of milk to the egg (as others mentioned) and let the thawed frozen okra soak. I then added the okra to the dry mixture and added to the hot oil with a slotted spoon. These were great in ketsup like we have at Cracker Barrel.
