Pan-Fried Okra

By Micki Brown

Serves 4



¾ pound fresh okra, ½ slices

1 cup corn flour/ masa

1 tbs Cajun or Creole seasoning blend

3 large eggs, beaten

¼ cup all-purpose flour

½ cup coconut oil



Place the corn flour/masa in a small bowl and whisk in the Cajun/Creole seasoning. Place the beaten eggs in another small bowl. Place the all-purpose flour in a gallon size plastic bag. Place the coconut oil in a large skillet and heat over medium heat. Place the sliced okra in the plastic bag with flour, then shake it until the okra is light coated in flour. Put the okra into the eggs, then coat with the corn flour, then place in the skillet. You may have to do it in more than one batch depending on the size of the skillet. Pan-fry over medium heat, flipping them over frequently with a spatula. Continue cooking until the breaded okra is a deep golden brown. It is important to cook them thoroughly, but not burnt, so that the okra slime disappears. Serve and enjoy!

Note: Pan-Fried Okra is especially tasty with Ranch Dressing.

Nutritional information per serving: Calories 452; Fat 32.9g; Carbohydrates 33.7g; Protein 9.4g; Vitamin A 4.5%; Calcium 5.4%; Iron 16.5%. Based on a 2,000 calorie diet. Nutritional information calculated via MyFitnessPal App.