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