Okra Fried

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Okra Fried

In need of a little Southern comfort? You’re in luck! This fried okra recipe, wonderfully crispy and never slimy, is just the ticket.

Dotdash Meredith Food Studios

Fried Okra Ingredients

You can fry okra at home with just a few ingredients you may already have on hand. If not, here’s what to add to your grocery list:

You’ll need 10 okra pods sliced into ¼-inch pieces. Buy smooth, bright green pods that feel firm, but not hard.

A beaten egg keeps the okra moist and gives the cornmeal something to stick to during the frying process.

Cornmeal is to thank for this fried okra’s pleasant crunch.

This fried okra is simply seasoned with salt and pepper. For a hint of heat, add a pinch (or two) of cayenne pepper.

Vegetable oil has a high smoke point, so it’s perfect for frying okra to crispy perfection.

How to Make Fried Okra

Gem Smith

Restaurant-worthy fried okra is within reach — you just need to follow a series of simple steps. You’ll find the full recipe below, but here’s a brief overview of what you can expect:

Dredge the Okra

Soak the okra in a beaten egg. Meanwhile, combine the cornmeal and seasonings in a small bowl. Dredge the egg-soaked okra in cornmeal, coating completely.

Fry the Okra

Heat the oil in a skillet over medium-high heat. Place the dredged okra in the oil, stirring continuously, and reduce the heat when it starts to brown. Cook until golden and drain on paper towels.

How to Store Fried Okra

Store fried okra in an airtight container in the refrigerator for up to five days. Reheat in the oven for the crispiest results.
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Can You Freeze Fried Okra?

It’s best to freeze fried okra before frying. Just dredge the egg-soaked okra in cornmeal and arrange it in a single layer on a baking sheet. Flash freeze until frozen solid, then transfer to a zip-top freezer bag. Wrap the bag in a layer of aluminum foil for extra protection against freezer burn.

When you’re ready to cook, simply fry the okra from frozen.

Allrecipes Community Tips and Praise

“I don’t live down South anymore, but this recipe brings back the memories of my grandmother’s fried okra,” raves ROOKIE COOKIE.

“Quick and delicious,” according to Joy. “It’s a go-to recipe when okra from the garden is picked. Light batter lets the flavor of the okra shine through.”

“Perfect,” says hmmrav10. “I will only use this recipe for my okra. Also it works so well on fried green beans! Light and just enough crunch.

Editorial contributions by Corey Williams

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