Kaye's Okra Fry Bread Recipe by Paula Deen

Level: Easy

Time: 35 MINUTES

1 ratings


  • 1 (16 oz) bag frozen whole okra, sliced into 1/2-inch rounds
  • 2 teaspoons salt
  • 1 cup self-rising flour
  • 1 cup plain cornmeal
  • 1/2 cup Vidalia onions, chopped (or spring onions)
  • 2 1/2 cups water
  • 1 tablespoon clarified butter, plus more as needed


In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions.


Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.

Kaye's Okra Fry Bread


Only registered users can write reviews. Please, or register

1 Review

stephen 9/12/2015
I tried this acc

I tried this according to the published recipe and found it to be un-do-able. It burns in the pan; sticks to the pan; it becomes like scrambled eggs; corn meal settles to the bottom of the bowl while waiting to be fried.

It needs an egg, chop the okra, use less water to achieve a pancake batter consistency; fry in copious oil like hush puppies. Then the "pancakes" hold together and don't stick to the pan. The taste is great.

Paula Deen Club                   At the Southern Table with Paula Deen