The true life food blog of a home cook, self-proclaimed foodie, vino obsessed, pump wearing diva; who shows her LOVE through her food.

Southern Fried Okra


Hi Foodie Friends and Family,

My apologies for being away so long; this last year was CRAZY busy, full of lots of life changes and overall I was overwhelmed. I have been thinking over the last few days what words of wisdom or story did I want to write for my 1st post, and honestly I am having trouble focusing on one topic. I went back to my 1st year 2014 posts; the common theme was family and friends. My family is local throughout the West coast, in Texas, back East (in several states) but sadly I noticed lately we only see each other for holidays, weddings and funerals. My 14-year little cousin passed away last month so my mother and I travelled to Springfield, Massachusetts (my birth town). I haven’t not been there since my auntie’s wedding or maybe my great auntie’s birthday, either way I was in my teens. Fast forward 20 plus years to this sad event and I was back. I won’t go into how devastating and tragic this was but I will say it was so nice and calming to be with family. At times when I am stressed/scared/depressed I get quiet, so I basically sat and listened (and of course I cooked because that is calming also). I listened to all the stories, the reminiscing about old times and reflection on life; I realized how much I missed my family, all my family (which includes friends). I must get better at staying in touch and letting things go because life can be too short.  I think this is something we all can work on.  For my 1st recipe back on the blog I chose something simple but with soul food origins. Soul food and food in general always brings family together. Thank you listening, please try, enjoy and Cheers!



1 lb. Fresh Okra
2 Eggs
2 tbsps. Heavy Cream or Buttermilk
½ cup Flour
1 cup Cornmeal
1 tsp. Garlic Powder
1 tsp. Onion Powder
½ tsp. Cayenne Pepper
2 tsp. Paprika
1 tsp. Salt
½ tsp. Pepper
  Canola or Vegetable Oil



Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees. In a medium bowl; combine cornmeal, flour, and seasonings. Cut okra into inch size pieces, removing the tops. Place eggs in a bowl with the heavy whipping cream/buttermilk, and whip. Dip okra in whipped eggs followed by dredging in the cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown.  (Fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately. Feel free to serve the fried okra with spicy remoulade or classic ranch dressing.


Tags: Appetizers, Soul Food, Vegetarian Love

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