Martha Baggett’s Fried Okra

Martha Baggett’s Fried Okra

A lightly breaded okra makes for an appetizing side dish
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Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Author: Martha Baggett


  • Stock pot
  • slotted spoon


  • 1 lb small sized okra
  • 1 1/2 cup of all purpose flour
  • 1 teaspoon Salt
  • 1/2 teaspoon pepper
  • 1/2 cup Canola oil for frying


  • Prepare a plate or a cookie sheet with paper towels to soak up the excess oil.
  • Pour oil in a deep pan. Heat up while mixing the breading mix. Oil needs to be very hot.
  • Wash okra. Dry and slice into 1/4 inch rounds.
  • Mix flour,salt and pepper in a elongated plastic bowl.
  • Sprinkle water with your hands to moisten the okra. Roll them in the breading mix.
  • Drop breaded okra into the hot oil. Do not overcrowd the pan.
  • Cook them until they have reached a golden brown color. This is about 3-5 minutes.
  • Remove the cooked okra from the pan and let them rest on the paper towel lined plate. Sprinkle with additional salt if you prefer.
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