Southern Fried Okra
User Reviews
5.0
9 reviews
Excellent
Southern Fried Okra
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Dredged in cornmeal and fried on the stovetop until golden brown, this crispy fried okra is a Southern classic!
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Ingredients
- 1 lb. fresh okra
- 2 cups milk or buttermilk
- 2 ½ cups self-rising cornmeal mix (I like White Lily brand)
- 2 tablespoons self-rising flour (I like White Lily brand)
- 1 tablespoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon Creole or Cajun Seasoning
- Vegetable oil, for frying
Instructions
- Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces. Place cut okra in a large bowl.
- Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes.
- In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.
- Drain milk from the bowl of okra. Place small batches of okra into the cornmeal mixture, tossing to coat.
- Pour oil into a large cast iron skillet or Dutch oven to about 1 inch deep. Heat oil over medium-high heat. Place breaded okra into the hot oil, working in small batches so that you don’t overcrowd the pan. Fry the okra until golden brown, about 3-5 minutes.
- Use a slotted spoon to remove okra from the oil; place on paper towels to drain. Season with additional salt and pepper, to taste, while the okra is still warm.
Notes
- Make sure that you use self-rising cornmeal mix and self-rising flour (not regular cornmeal or regular flour). The leavening in the self-rising flour and self-rising cornmeal helps the coating “puff up” when it’s fried, giving the okra that crispy, light-as-air texture.
- To avoid any "slimy" texture, cut the okra just before you're ready to soak and dredge it. Don't let it sit out for too long. The quick cooking method (frying) also helps to prevent any gooey feel.
- Season the fried okra with salt and pepper, to taste, while the okra is still warm! This is when the extra seasoning will adhere best to the vegetables and breading.
- It's practically impossible to calculate the exact nutrition information for this recipe, since the nutrition facts will vary greatly depending on how much oil your okra absorbs and how much breading actually sticks to each bite of okra. The nutrition facts provided are just an estimate.
Nutrition Information
Show Details
Serving
1/4 of the recipe
Calories
206kcal
(10%)
Carbohydrates
39g
(13%)
Protein
6g
(12%)
Fat
3g
(5%)
Cholesterol
1mg
(0%)
Sodium
888mg
(37%)
Potassium
487mg
(14%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
835IU
(17%)
Vitamin C
26.1mg
(29%)
Calcium
110mg
(11%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 206kcal | 10% |
| Carbohydrates | 39g | 13% |
| Protein | 6g | 12% |
| Fat | 3g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 888mg | 37% |
| Potassium | 487mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 835IU | 17% |
| Vitamin C | 26.1mg | 29% |
| Calcium | 110mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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