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Okra has always had a special place in my heart – yes, I know that sounds strange, but let me explain! I grew up in Tennessee, and fried okra was a Sunday dinner staple! My Grandma would pre-cook the okra before we left for church on Sunday morning. When we returned, my Grandaddy would get a handful of okra and sit down in his recliner for his post-church snack. As a little girl, I would always climb up in his lap and we would eat okra together while we waited for Grandma to finish dinner. Oh, so good – and such beautiful memories! No doubt some of my love for okra comes from the good memories associated with it!
Okra has become a bit of a symbol with Trim Healthy Mamas – and while throwing okra in my milkshake (recipe here) was a brand new idea to me, fried okra was already a favorite!
My Grandma always used egg and cornmeal to bread her okra. I have found that using egg whites and baking blend gives me the exact same flavor that I remember from my Grandma! Just a couple of ingredients and you too can be enjoying fried okra with authentic Southern flavor!
Southern Fried Okra {THM-S, Low Carb, Gluten Free}
- 1 bag frozen cut okra
- 1/4 cup egg whites
- 1/4 cup THM Baking Blend
- Salt & pepper to taste
- 2-3 Tablespoons butter or coconut oil for frying
- In a large gallon Ziploc bag, combine okra, egg whites, baking blend, and salt and pepper to taste. (You could also just combine in a mixing bowl, but I’ve found you get a better “breading” by shaking it in the bag.)
- Melt butter or coconut oil in skillet over medium heat. Add frozen “breaded” okra and pan fry until just browning and dry. (This ensures the “slime” is all gone!) This should take 10-15 minute, stirring often.
What is your favorite way to use okra or have you ever used it?
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Andrea says
June 22, 2016 at 8:55 amI always thought Okra was, well slimy . But I love Okra in the THM Shakes. It makes a really great texture and I get a good dose of all the healthy benefits in my breakfast shake.
Jessica says
July 5, 2016 at 6:43 pmMade this tonight. Came out wonderful. I did sub in coconut flour. Thanks for the great recipe.
dsdjhardy says
July 5, 2016 at 7:12 pmWonderful! Thanks for letting me know you enjoyed it!
Marcia says
July 28, 2017 at 1:08 pmThanks for mentioning the coconut flour! I wondered if that would work!
Pamela List says
July 7, 2016 at 6:51 pmThis sounds fantastic. I love fried okra. I want to try their baking blend soon.
Lindsey says
July 23, 2016 at 4:35 pmAnother yummy dish! Love that this reminded me of traditional fried okra!
dsdjhardy says
July 23, 2016 at 5:29 pmWonderful! So glad you enjoyed it!
Robbie Prentice says
August 2, 2016 at 7:14 pmHave you ever tried this oven baked to go with an E meal?
dsdjhardy says
August 2, 2016 at 9:52 pmNo, I have not, but I have heard of people roasting it in the oven with salt and pepper!
Jessica Henry says
August 10, 2016 at 4:16 amHow much is in a bag of frozen okra? I have a bunch of fresh okra from my farmers market.
dsdjhardy says
August 10, 2016 at 7:36 am1 package is 1 pound.
Tina says
August 26, 2016 at 4:01 pmHow many servings would this make?
dsdjhardy says
August 26, 2016 at 4:27 pmWell, I can eat the whole bag! ? But this makes 4 3/4 cup servings.
Kelly says
April 13, 2019 at 8:37 amCan you add 1 egg and a slice of bacon and still be a S breakfast?
Sarah Hardy says
April 13, 2019 at 9:36 amYes, that will still be an S fuel. 🙂
Cathy says
August 29, 2016 at 11:20 amCan you use fresh okra instead of frozen?
dsdjhardy says
August 29, 2016 at 11:23 amI’m sure you could, but I believe fresh okra can tend to be a bit more “slimy,” so you may want to cook it a bit longer. Now I’m hungry for fried okra! 🙂
RobinP says
August 29, 2016 at 2:22 pmI’ve been a Tennessee girl all my life (over 5 decades) and this is how we eat our okra. Just starting THM and was thrilled to find that it is a staple. Thanks for this recipe!
dsdjhardy says
August 29, 2016 at 2:51 pmYay! So glad you found it! I love fried okra!
Debra says
June 25, 2017 at 8:11 amI coworker brings an Okra salad to pot lucks I always wished I could make. Now I can try it! Okra, cherry tomatoes cut in half, bacon crumbled, dressing of white vinegar/oil/sweetener. Very light on dressing just to coat.
Sarah Hardy says
June 26, 2017 at 10:22 pmThat sounds like something I may have to make!!
Amanda says
August 12, 2017 at 7:44 pmYou mentioned your grandma used to make the okra before church and you would eat it later. Can this THM recipe be made ahead of time and be crispy? Thanks for sharing!
Sarah Hardy says
August 14, 2017 at 11:34 amShe would cook it almost completely, then leave it in the pan on the stove while we were at church. When we came back, she would finish frying it so it was crispy. I believe this recipe could be done in the same way. 🙂
SusanW says
December 1, 2017 at 4:42 amI grew up on okra also and have loved it since childhood. My mother made the best and it didn’t last long at our table. I love it fried but also cooked with tomatoes. I was so happy to find a way to add fried okra to my THM menu! Great recipe here. Will try it soon.
Maggie says
August 18, 2018 at 12:56 pmHey, OK, I”m not a cook , but I’m not bad….this did not turn out the way I had hoped….tell me what I might do better next time . I think I might have gotten the oil too hot bc everything stuck to my pan and the okra is not crispy…
A. do you mix the eggs, THM blend and salt and pepper before or do you dump it all in and shake and groove?
B. Medium setting is what to you? I have numbers, so maybe 5 or six? This seems low, so I had it higher.. and maybe that was my issue…
Sarah Hardy says
August 18, 2018 at 4:37 pmHi Maggie! I am so sorry the recipe did not turn out as you had hoped. I do just dump everything in the bag and shake (I do not pre-mix it). Medium heat to me is around 6 by numbers. 🙂