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Fried Okra

Fried Okra
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Fried okra is a classic Southern comfort food favorite featuring crispy, golden-coated okra pods with a tender inside. Easy to prepare with simple pantry ingredients like fresh okra, cornmeal, flour, and seasonings, this snack or side dish is perfect for quick meals and customizable to suit various tastes including gluten-free and spicy variations. Ready in under 30 minutes, fried okra delivers a satisfyingly crunchy and flavorful treat ideal for any occasion.

Ingredients

Scale

Fresh Okra

  • 1 pound fresh okra, firm and small to medium-sized pods

Coating

  • 1/2 cup cornmeal or gluten-free breadcrumbs
  • 1/4 cup all-purpose flour or gluten-free flour alternate
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Optional: 1/4 teaspoon cayenne pepper for spicy kick
  • Optional: 1 tablespoon grated Parmesan or cheddar cheese for cheesy crunch
  • Optional: 1 teaspoon dried thyme, oregano, or parsley for herb-infused flavor

Binder

  • 1 cup buttermilk or egg wash (1 egg beaten with 1/4 cup milk)

For Frying

  • Vegetable oil, enough for frying (about 2-3 cups)

Instructions

  1. Prepare the Okra: Wash the fresh okra pods thoroughly and pat them dry completely. Trim off the stem ends and slice the pods into ½ inch thick rounds to promote even cooking and crispiness.
  2. Set Up the Coating Station: In a bowl, whisk together buttermilk and egg if using both, or use just buttermilk as the binder. In another bowl, combine cornmeal, flour, salt, pepper, paprika, and any optional seasonings or cheese you prefer. This two-step coating ensures a crispy, flavorful crust.
  3. Coat the Okra: Dip each okra piece into the buttermilk mixture, allowing excess to drip off, then dredge in the dry coating mixture. Press lightly to make sure the coating adheres well to the okra.
  4. Heat the Oil: Pour vegetable oil into a heavy skillet or deep fryer and heat to 350°F (175°C). Use a thermometer to maintain consistent temperature critical for perfect frying without sogginess or burning.
  5. Fry the Okra: Carefully place coated okra pieces into the hot oil in small batches to avoid overcrowding. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crisp.
  6. Drain and Serve: Remove the fried okra using a slotted spoon and place on a paper towel-lined plate to drain excess oil. Serve hot immediately for the best crunch and flavor.

Notes

  • Use fresh, firm okra pods for the crispiest and best-tasting fried okra.
  • Dry okra thoroughly after washing to prevent sogginess.
  • Maintain oil temperature at 350°F to achieve perfect frying results.
  • Fry in small batches and avoid overcrowding to keep oil hot and prevent sticking or steaming.
  • Serve immediately after frying for optimal crunch and flavor.

Nutrition

Keywords: fried okra, southern recipe, crispy okra, gluten-free fried okra, southern side dish, comfort food, quick snack

Find it online: https://eazyummy.com/fried-okra/