Fried Okra
User Reviews
5
Fried Okra
Description
This recipe starts by trimming okra pods and slicing them into half-inch pieces. The okra is soaked briefly in a beaten mixture of eggs and milk, helping the seasoned cornmeal and flour coating adhere well. The coating includes cornmeal, all-purpose flour, and spices like salt, black pepper, smoked paprika, garlic powder, and cayenne pepper to impart a balanced smoky and slightly spicy flavor profile.
Frying takes place in hot oil heated to 350-375°F, with the okra cooked for 2 to 3 minutes until golden brown and crispy. After frying, okra is drained to remove excess oil, preserving its crunch. The result is a crisp crust with tender okra inside, suitable for serving immediately as a snack or accompaniment.
The recipe allows variations such as using buttermilk instead of eggs and milk for a tangier soak, and frying or air frying the okra. The fried okra can be refrigerated and reheated in an air fryer or oven to restore crispness. Freezing is also possible, either before or after frying, with procedural tips to prevent clumping.
Ingredients
- 1 pound okra or frozen okra, thawed, fresh, pods
- 2 egg beaten, large
- 2 Tablespoons milk
- 1 1/2 cups cornmeal yellow
- 3/4 cup all-purpose flour
- 3 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- vegetable oil for frying
Instructions
- Heat about 1 inch of oil in a large skillet to between 350 and 375°F.
- Cut off the stem end and tip of each okra pod. Slice each pod into 1/2-inch pieces. Beat the eggs and milk together in a bowl.
- Soak the okra in the egg mixture while gathering remaining ingredients.
- Combine cornmeal, flour, salt, black pepper, smoked paprika, garlic powder, and cayenne pepper in a large resealable bag or shallow dish. Shake or stir well to combine.
- Drain the okra from the egg mixture and add to the flour and cornmeal mixture. Shake well to coat or toss to dredge the okra pieces in the mixture. Transfer to a baking sheet or plate.
- Fry the okra in the hot oil for 2-3 minutes until golden.
Notes
- You can substitute the egg and milk soak with 1 cup of buttermilk for a tangier coating flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days; reheat in an air fryer at 350°F for 3-4 minutes or in an oven at 350°F for 8-10 minutes to regain crispness.
- Fried okra can be frozen before or after frying by spacing breaded pieces on parchment and freezing for at least 1 hour before storage; cook directly from frozen as usual.
- Air fryer cooking involves a preheated 380°F air fryer with breaded okra in a single layer, sprayed with cooking spray, cooked 7-8 minutes while shaking basket halfway through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 47g | 16% |
| Protein | 9g | 18% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 55mg | 18% |
| Sodium | 1193mg | 50% |
| Potassium | 405mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 688IU | 14% |
| Vitamin C | 17mg | 19% |
| Calcium | 83mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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