Comments on: Fried Okra Recipe

By: Lifeisbeautiful

Lifeisbeautiful — Mon, 03 Sep 2007 08:12:08 +0000

Looks YUMMY!!! Gotta try it out. Thanks for sharing this.

By: Shella

Shella — Sun, 02 Sep 2007 09:55:13 +0000

Hey Cynthia, this is indeed a wonderful recipe. Back here in India Okra is always used for a curry & have never seen as a snack. But I will try this the next time.

We fry okra in gramflour flavored with salt & finely chopped corriander leaves & green chillies!! Try & see how it goes. Maybe you’ll like it.

By: Danno

Danno — Thu, 17 May 2007 15:28:37 +0000

It could Loni, but preferably I would use frozen that has been thawed out.

By: loni

loni — Thu, 17 May 2007 01:13:26 +0000

If I cannot find fresh okra, can canned be substitued?

By: BIBOMO

BIBOMO — Mon, 19 Mar 2007 19:38:44 +0000

Mom used to make a salad out of fried okra and add fresh chopped tomatoes, green onion and crumbled bacon. You have to mix it together right before serving and eat right away or everything gets mushy. But, it taste so great we never let it sit on the plate long. Thanks for the great website.

By: Bill Moran

Bill Moran — Fri, 23 Feb 2007 11:53:05 +0000

The green onion aioli with fried okra is a great idea (also for Fried Green Tomatoes). You know how I love green onions and I’ve even thought of Fried Green Onions

By: Chicken Fried Gourmet

Chicken Fried Gourmet — Tue, 20 Feb 2007 01:26:03 +0000

Man that looks good, so what dish are YOU doing for Mardi Gras ?

Susan - you can get Andouille but not Okra, thats weird ?

By: popeyemoon

popeyemoon — Tue, 13 Feb 2007 15:59:22 +0000

My mother who is from Czech immigrants,Would just coat the okra with seasoned flour and would fry till black and crunchy. Man that is so good!

By: Frank

Frank — Mon, 12 Feb 2007 20:13:09 +0000

Danno, I fixed the fried okra exactlt like your recipe…it was excellent! Thank you.

By: Frank

Frank — Sat, 10 Feb 2007 17:45:42 +0000

Susan, may I suggest a nice Cole Slaw to compliment your gumbo.

Cole Slaw

Serves: 6

Ingredients:
• 1 head cabbage, shredded (12 cups)
• 2 large yellow onions, thinly sliced
• 1 cup sugar
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 cup vinegar
• 1 teaspoon celery salt
• ½ teaspoon freshly ground black pepper
• 1 cup vegetable oil

Note: Shredded carrots and shredded purple cabbage may also be added to this salad.

Method:

1. In alternate layers, place cabbage and onion in large bowl.
2. Combine sugar, vinegar and spices in a saucepan and bring to a boil.
3. Remove from heat and add oil.
4. Drip dressing over cabbage and onions. Do not stir.
5. Cover and refrigerate overnight before serving.