Southern Fried Okra
User Reviews
4.9
Southern Fried Okra
Description
The recipe begins with selecting fresh, smaller okra pods around 3 inches or less for tender texture and mild flavor. After washing and drying, pods are trimmed and sliced into about half-inch rounds. The pieces are seasoned with salt and black pepper, then coated well with finely ground white cornmeal for a crisp batter-free frying crust.
Frying in peanut oil, which has a high smoke point suitable for frying, cooks the okra quickly at medium-high heat. The frying happens in batches to avoid overcrowding and ensure even browning. The okra achieves a golden brown, crunchy exterior while maintaining a tender inside. Draining on paper towels or racks removes excess oil.
The finished okra brings a pleasant crispness contrasted with the natural tenderness of okra. It is best eaten immediately, as leftover fried okra tends to lose its texture. Light seasoning ensures the fresh flavor of okra remains prominent, making this preparation a simple but classic side dish.
Choosing smaller pods and immediately consuming after cooking are key tips for best quality. Peanut oil is recommended for its stability at frying temperatures.
Ingredients
- 1 pound okra fresh, pods
- salt to taste
- black pepper to taste
- ⅓ cup white cornmeal finely ground
- peanut oil
Instructions
- Wash and dry the okra pods. Remove the top and tail from each pod and slice crosswise into approximately 1/2 inch pieces.
- Place in a large bowl and lightly sprinkle with salt and pepper. Add cornmeal to bowl with the sliced okra. Using your hands, toss the okra in the cornmeal until each piece is well coated.
- Pour oil to a depth of about 3/4” in a heavy cast iron frying pan. Heat the oil and test for readiness by dropping a piece of the prepared okra into the pan. If the okra immediately begins to bubble the oil is ready for cooking.
- Cook the okra in two to three batches until golden brown and crisp on the outside. Do not crowd the pan.
- Remove to a paper towel lined plate or a wire rack to drain. Sprinkle very lightly with additional salt if desired.
Notes
- Select bright green okra pods 3 inches or shorter for best texture.
- Use peanut oil for frying due to its high smoke point and suitability for high-temperature cooking.
- Fry the okra in small batches to prevent the oil temperature from dropping and maintain crispiness.
- Serve fried okra immediately for optimal texture; it does not reheat well.
- Nutritional values for the peanut oil are not included in caloric calculations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 180kcal | 9% |
| Carbohydrates | 37g | 12% |
| Protein | 7g | 14% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 17mg | 1% |
| Potassium | 796mg | 17% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 1624IU | 32% |
| Vitamin C | 52mg | 58% |
| Calcium | 186mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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