Description
This Fried Okra recipe delivers crispy, golden-brown okra pieces bursting with flavor and a delightful crunch. Perfect as a Southern-inspired side dish or snack, this recipe uses a double dredging technique with a seasoned flour and cornmeal coating, ensuring every bite is perfectly crisp on the outside while tender on the inside.
Ingredients
Scale
Okra Preparation
- 12 ounces fresh okra cut into 1/2 inch pieces
- Kosher salt to taste
- Black pepper to taste
Breading
- 2 large eggs
- 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 (adjust to taste)
Frying
- Neutral oil for frying (about 1 inch deep in pan)
Instructions
- Season Okra: Season the freshly cut okra pieces with kosher salt and black pepper to taste, ensuring even coating for enhanced flavor.
- Prepare Egg Wash: In a small bowl, whisk the two large eggs until fully combined and smooth, creating the liquid component for the dredging process.
- Mix Dry Coating: In another small bowl, combine the all-purpose flour, fine yellow cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper. Whisk thoroughly to evenly distribute the spices and breadcrumbs.
- First Dredge: Dip each piece of seasoned okra into the dry coating mixture, ensuring it is fully covered on all sides.
- Egg Dip: Transfer the coated okra pieces into the egg wash, coating all sides evenly to help the final coating stick.
- Second Dredge: Dip the okra pieces back into the dry coating mixture, ensuring a thorough second coating for extra crunch. Place the coated okra in a single layer on a baking sheet.
- Set Coating: Allow the coated okra to rest on the baking sheet for 15-20 minutes to let the batter set, which helps it adhere better during frying.
- Heat Oil: Pour neutral oil into a frying pan to a depth of about 1 inch and heat over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
- Fry Okra: Fry the okra in batches, avoiding overcrowding, until golden brown and crisp, about 3 to 4 minutes per batch. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the fried okra warm for optimal flavor and crunch.
Notes
- How to Store Fried Okra: Cool to room temperature before refrigerating in a single layer in an airtight container lined with paper towels; lasts about 3 days.
- For Freezing: Flash freeze fried okra spread on a baking sheet for 1 hour before transferring to a freezer-safe bag to prevent sticking; keeps up to 6 months.
- Reheat Tips: Use an air fryer at 350 degrees for 4-5 minutes or an oven at 375-400 degrees for 10-15 minutes, turning halfway for best crispness; avoid microwaving to prevent sogginess.
- Okra Size: Cut okra into 1/2 inch pieces to prevent sliminess during cooking.
- Frying Temperature: Maintain oil temperature at 350 degrees Fahrenheit for crisp results and to avoid soggy okra.
- Fry in Batches: Avoid overcrowding the pan to prevent steaming and ensure each piece crisps properly.
- Extra Crunch: Double dredging (repeating the egg and dry mixture dips) enhances the crunchiness.
Nutrition
- Serving Size: 1 serving (approx. 2 ounces)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 55 mg
