The following is the classic Southern fried okra recipe. The okra is dipped in flour first, then beaten egg, and then cornmeal and deep-fried in a Dutch oven. The recipe is adapted from Trisha Yearwood's Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours. Apart from being a famous country singer, Trisha is a well-respected chef who hosted a much-acclaimed cooking show, Trisha's Southern Kitchen, for which she got an Emmy award. Her signature cooking consists of southern-inspired meals and traditional family recipes.  

The following recipe suggests dipping the okra in buttermilk instead of egg wash and then coating it with a mixture of flour and cornmeal. The okra is fried in oil and bacon drippings, which gives the okra a rich, rounded taste.

In this recipe, the okra is dipped only in beaten eggs and milk and then coated in flour seasoned with salt and pepper. This recipe features a great trick — coating the okra in a paper lunch bag, which will keep the mess to a minimum.