About this recipe: This is a traditional dish in the American South. Okra is dredged in seasoned polenta, then fried until golden. Worth a try if you can find fresh okra.
Lordy, I'm laughin' at some of these reviews. I laughed harder when I saw this under the American category. We don't use polenta in fried okrie! That's too high falutin for those o' us down south that don't have time to gather all kind o' stuff. Stick to the basics and you'll be fine. Someone mentioned that this is "not very healthy." Hon, we fried butter at the last Texas State Fair. Now THAT ain't healthy, but neither is beer and you ain't takin' that from me. So, back to this here recipe. Don't be usin no frozen bagged okrie. That stuff'll choke ya and it ain't got a lick o' flavor to it. Personally, down south we use corn meal on our okrie and just a bit o' flour. Salt it up nice and good and dip them little jewels in some egg. Drop 'em in a baggie of corn meal and flour and then fry 'em up. Wooo-weee you got yourself a mess o' good down home fried okra. You can also use the same method with your eggplant and zukes. Darn, I'm givin' myself a powerful cravin'. Thank ya kindly for sharin' this recipe. - 13 Aug 2011
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 - 15 Sep 2008