Fried Okra
User Reviews
5
Fried Okra
Description
Fried Okra is a traditional preparation where fresh okra pods are cut into uniform slices and coated through a multi-step breading process. First, the okra is tossed in a seasoned flour mix, then dipped in beaten eggs, and finally coated with cornmeal. The layered coating helps achieve a crunchy, golden exterior when fried. The inclusion of spices such as paprika and chili powder subtly enhances the flavor without overpowering the natural taste of okra. Cooking in hot oil until browned ensures the okra maintains a tender texture inside while developing a crisp crust outside.
This preparation makes a classic Southern side dish or snack, enjoyed warm right after frying. It's an appealing way to use fresh okra pods and can be served alongside other comfort foods or as part of a casual meal.
The recipe suggests peanut oil as a preferred frying medium for flavor, with canola oil as a suitable alternative for those with allergies. Adding salt to the okra immediately after frying seasons it perfectly while still warm. Draining on paper towels in a single layer helps retain its crispness and prevents sogginess.
Ingredients
- 1 pound okra pods
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/8 teaspoon garlic salt
- 1/8 teaspoon onion salt
- 2 egg beaten
- 1 1/2 cups cornmeal
- vegetable oil for frying
- 1 teaspoon salt
Instructions
- Wash okra pods and cut it into 3/8 inch slices.
- Place flour, paprika, chili powder, garlic salt and onion salt in a small bowl.
- Stir flour and seasonings until well blended.
- Drop cut okra into the seasoned flour.
- Beat two eggs in another bowl.
- Drop flour coated okra into beaten eggs. Stir to coat okra with eggs.
- Place cornmeal in another bowl.
- Drop wet okra into cornmeal. Toss to coat the okra with cornmeal. Shake off excess cornmeal.
- Heat a skillet with about ½-inch of vegetable oil over medium-high heat.
- When the oil is heated to 375 degrees, place breaded okra in the skillet.
- Cook the okra for 1 to 2 minutes on one side or until browned.
- Rotate and flip the okra to cook until browned on all sides.
- Remove the okra from skillet with a slotted spatula or spoon.
- Drain the fried okra on paper towels. Be sure to place the okra in a single layer to keep it crisp.
- Season it with salt while it is still warm.
Notes
- Peanut oil is recommended for frying but canola oil is a good alternative for those with allergies.
- Season the okra with salt immediately after frying to enhance flavor.
- Drain fried okra on paper towels spread in a single layer to keep it crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 3g | 5% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 54mg | 18% |
| Sodium | 707mg | 29% |
| Potassium | 348mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 685IU | 14% |
| Vitamin C | 17.4mg | 19% |
| Calcium | 73mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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