INGREDIENTS
3-4 cups fresh okra or thawed okra from frozen, cut into 1/ 2” round slices
2 to 3 tablespoons all-purpose flour
1 egg, beaten
1 1/2 cups yellow cornmeal
1 teaspoon salt
1/2 teaspoon pepper
1/ 2 teaspoon garlic powder
Canola or vegetable oil for frying
PREPARATION
Once okra has been cut (with tips and stems rdicarded) rinse the okra well. Toss okra pieces with all-purpose flour. Use a strainer to shake off excess flour.
In a separate bowl beat egg. Pour okra into egg and toss to coat each piece. In a zipper plastic bag pour cornmeal, salt, pepper, and garlic powder. Pour 1 cup of okra into bag at a time and shake well to coat each piece. Repeat until the okra is all coated. If you don’t have a baggie then you can dredge the pieces by tossing the okra in the cornmeal using 2 forks.
Heat enough oil for deep frying to medium-high heat or until a thermometer reads 350˚F. Fry in small batches, removing okra from oil when the outer color is golden brown (about 2 minutes each side.
Place on paper towels to drain excess oil. Serve hot with a side of ketchup, ranch dressing, or your favorite dipping sauce.
Adapted from Insanely Good Recipes.
