New This Month

Cornmeal-Crusted Fried Okra


This classic New Orleans side dish is made with a cornmeal crust.

  • Servings: 12

Source: Martha Stewart Living, May 1996


  • 5 cups vegetable shortening
  • 4 large eggs
  • 2 tablespoons milk
  • 2 cups all-purpose flour
  • 2 cups cornmeal
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound fresh okra, stems trimmed


  1. Melt shortening in a 12-inch cast-iron skillet over medium heat until a frying thermometer registers 375 degrees.

  2. Meanwhile, whisk together eggs and milk in a bowl. Place flour, cornmeal, salt, and pepper in another bowl; whisk to combine.

  3. Place 8 pieces of okra in egg mixture to coat, then dredge in flour mixture. Fry until golden brown, turning as necessary, 3 to 4 minutes. Drain on paper towels. Repeat coating and frying okra; serve warm.

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