Fried okra is a southern dish usually served as an appetizer, side, or a snack. Sliced okra pods are coated in cornmeal batter and deep-fried until golden.
They’re crisp, savory, and dangerously addictive.
One bite will get you hooked. It’s one of those dishes where you can’t just have one serving.
The okra is already rich and flavorful on its own, but when dipped in a creamy sauce, it becomes even more heavenly.
As a kid my mom always served these with ketchup, but a lot of people love to dip their fried okra in ranch dressing. However you choose to have this tasty Southern treat the crispy outside and fresh green taste of okra will always go well together. Try this one for yourself the next time you’re looking for a savory vegetable dish.
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
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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.