Best Southern Fried Okra
User Reviews
5
Best Southern Fried Okra
Description
The recipe begins by preparing oil heated to 375°F for proper frying temperature, ensuring the okra crisps nicely without absorbing excess oil. Okra pods are trimmed and sliced into half-inch rounds, which are then dipped in a spiced egg and milk mixture before dredging in a seasoned dry mix of cornmeal, all-purpose flour, salt, garlic powder, smoked paprika, and black pepper or cayenne. This breading mix adds texture and a gentle savory heat.
Once breaded, the okra is fried in batches to avoid overcrowding, letting the pieces become evenly golden and crunchy. After frying, the okra is drained on paper towels to remove extra oil. The dish is best enjoyed hot and fresh to retain optimal crispness and flavor.
This fried okra makes a classic Southern side or snack. It pairs well with barbecue, comfort foods, or as an appetizer. Because the texture changes upon cooling, it is not suited to reheating or make-ahead preparation.
Ingredients
- 12 ounces okra whole pods, fresh or frozen
- 2/3 cup cornmeal not mix, yellow
- 1/3 cup all-purpose flour
- 1 ½ teaspoons salt divided
- 1 teaspoon garlic powder
- 1 teaspoons smoked paprika
- ¼ teaspoon black pepper or cayenne
- 1 large egg
- 2 tablespoons milk
- 1 quart frying oil peanut, canola, soy
Instructions
- Set a large heavy pot over medium-high heat. Pour the oil into the pot and place a cooking thermometer on the side of the pot, with the tip down in the oil. Set a paper towel lined holding plate to the side of the stove.
- Check the temperature every couple of minutes as you prep the recipe. When it reaches 375 degrees F, turn the heat down to medium to maintain.
- Set out two shallow bowls. In one bowl, mix the cornmeal, flour, 1 teaspoon salt, garlic powder, smoke paprika, and pepper. Mix and set aside. In the second bowl whisk together the egg, milk, and ½ teaspoon salt.
- Cut the tops off the okra pods. Then cut each pod into half inch rounds. Toss the chopped okra pieces into the egg mixture. When you get down to the thin tip of the okra pod, discard.
- Toss the okra pieces in the egg mixture. Mix well to coat. Then working in batches, drain off the egg mixture and toss the pieces into the cornmeal breading.
- Once the oil is at 375 degrees F, shake the excess breading off the okra and gently place half in the fry oil. Stir and fry for 3-5 minutes, until the okra is golden-brown. If you want it very crispy, make sure to fry at least 4 minutes.
- Use a skimmer to move the fried okra to the holding plate. Then repeat with the second batch.
- Serve immediately or keep warm in a warming drawer or low temperature oven.
Notes
- Serve fried okra immediately after cooking to enjoy its crisp texture and flavor.
- This dish is not recommended for advance preparation, freezing, or reheating as it loses its crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 192kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 42mg | 14% |
| Sodium | 899mg | 37% |
| Potassium | 398mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 927IU | 19% |
| Vitamin C | 20mg | 22% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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