Polenta Fried Okra

Polenta Fried Okra


289 people made this

Okra is coated in seasoned polenta, then fried until golden. A lovely side dish from the American South.

Linda Martin

Serves: 4 

  • 10 pods okra, sliced in bite-size pieces
  • 1 egg, beaten
  • 155g polenta
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (125ml) vegetable oil

Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine polenta, salt and pepper.
  2. Heat oil in a large frying pan over medium-high heat. Coat okra in the polenta mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown and cook until golden. Drain on kitchen roll.

Recently Viewed

Reviews (5)


Used different ingredients. This was good, I'm not a huge fan of corn meal though,it's too gritty,I found that a combo of 3/4 flour and 1/4 corn meal works just fine,also I soak mine in milk instead of egg,the eggs much to thick - 29 Sep 2008


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. (And my 3-year-old non vegetable eater loves it also!) - 29 Sep 2008


Oh my goodness, this was the best ever! It turned out perfectly. - 29 Sep 2008

Write a review

Click on stars to rate