Fried Okra
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 to
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Cuisine
International
Fried Okra
Description
This recipe uses fresh okra sliced into half-inch rounds, which are coated in an egg wash to help the flour and cornstarch mixture adhere evenly. The flour mixture includes salt and black pepper for seasoning. Frying in about two inches of hot canola oil at 350°F ensures a crisp exterior without absorbing excessive oil or burning.
The okra is fried in batches to maintain oil temperature and avoid overcrowding. After frying until golden, it is drained on a wire rack rather than paper towels to preserve crispness by preventing steam buildup. The result is a crunchy exterior encasing tender okra.
Fried okra pairs well with a spicy vinegar dip, balancing the richness and complementing the peppery notes. Proper draining and frying technique are essential to achieve the optimal texture.
Pat okra dry thoroughly before breading to ensure coating sticks well.Maintain oil temperature between 350°F and 375°F to prevent burning or greasiness.Fry in batches without overcrowding the pan; restore oil heat before adding next batch.Drain fried okra on a wire rack instead of paper towels to avoid sogginess caused by steam.
Ingredients
- 1 pound okra fresh, ends trimmed and cut into ½ inch rounds
- canola oil
- 2 egg
- ¾ cup flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a cast-iron skillet or heavy-bottomed pot over medium heat, heat about 2-inches deep of oil to 350 F.
- In a bowl, whisk eggs until frothy.
- In another bowl, combine flour, cornstarch, salt, and pepper. Whisk together until well distributed.
- Dip the okra in the beaten eggs to fully coat.
- Dredge in flour mixture to fully coat.
- In the hot oil, add okra in batches and cook, stirring occasionally, for about 2 to 3 minutes or until golden and crisp.
- With a slotted spoon, remove okra from the pot and drain on a wire rack. Season with additional salt, if desired. Serve with spicy vinegar dip.
Notes
- Pat okra dry thoroughly before breading to ensure coating sticks well.
- Maintain oil temperature between 350°F and 375°F to prevent burning or greasiness.
- Fry in batches without overcrowding the pan; restore oil heat before adding next batch.
- Drain fried okra on a wire rack instead of paper towels to avoid sogginess caused by steam.
User Reviews
Overall Rating
5
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