Description
This Fried Okra recipe creates a crispy, golden-brown Southern favorite with fresh okra pieces coated in a seasoned breadcrumb and cornmeal mixture, double-dredged in eggs, and fried to perfection. Perfect as a snack or a side dish, the method ensures a crunchy texture without sliminess, ideal for those who love a flavorful fried vegetable.
Ingredients
Scale
Okra Preparation
- 12 ounces fresh okra cut into 1/2 inch pieces
- Kosher salt to taste
- Black pepper to taste
Breading Mixture
- 1/2 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 cup seasoned breadcrumbs
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
Other Ingredients
- 2 large eggs
- Neutral oil for frying (about 2 cups or enough for 1 inch depth)
Instructions
- Season Okra: Season the cut okra pieces evenly with kosher salt and black pepper to taste, ensuring every piece is lightly coated.
- Whisk Eggs: In a small bowl, whisk the 2 large eggs until fully combined and slightly frothy for even coating.
- Combine Dry Ingredients: In another bowl, thoroughly whisk together the all-purpose flour, fine yellow cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper to create the breading mixture.
- Dredge Okra - First Coat: Begin by dipping the seasoned okra pieces into the dry breading mixture, ensuring each piece is well-coated on all sides.
- Dip in Eggs: Transfer the breaded okra into the whisked eggs, fully coating each piece again to develop a sticky layer for better adherence of the final coat.
- Dredge Okra - Second Coat: Dip the egg-coated okra back into the dry breading mixture, covering all sides completely. Place the coated okra onto a baking sheet in a single layer.
- Set Coating: Allow the coated okra to rest on the baking sheet for about 20 minutes so the batter sets firm, which helps keep the breading intact during frying.
- Heat Oil: Heat neutral oil in a frying pan to about 350 degrees Fahrenheit, filling the pan with oil to around 1 inch depth. Use medium-high heat to maintain temperature.
- Fry Okra: Fry the okra in batches, avoiding overcrowding, until each piece turns golden brown and crisp, approximately 3 to 4 minutes per batch.
- Drain Excess Oil: Remove fried okra from oil using a slotted spoon and place on paper towels to drain and absorb excess oil.
- Serve Warm: Serve the fried okra immediately while warm and crispy for best texture and flavor.
Notes
- Refrigerate cooled fried okra in an airtight container lined with paper towels for up to 3 days.
- Freeze by flash freezing breaded okra pieces on a baking sheet for 1 hour before storing in airtight freezer bags; keep for up to 6 months.
- Reheat fried okra in an air fryer at 350 degrees Fahrenheit for 4-5 minutes or in an oven at 375 to 400 degrees Fahrenheit for 10-15 minutes, turning halfway for crispiness. Avoid microwaving to maintain crunch.
- Cut okra pieces into about 1/2 inch size to prevent slimy texture and maintain crispness.
- Ensure the frying oil is at 350 degrees Fahrenheit before adding okra to avoid soggy results.
- Fry in batches to prevent overcrowding, which causes steaming instead of frying and reduces crispiness.
- For extra crunch, double dredge okra by repeating the egg and breading coating process again before frying.
Nutrition
- Serving Size: 1 serving (approx. 100 grams)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
