Fried Okra Recipe Easiest Recipe Ever: A couple batches of homemade fried okra, dusted in flour and deep-fried till golden, are a must-have for any summertime meal. There’s nothing better than a small coating of salt to go with these incredibly tasty fried nuggets with shades of green peeking through.
Fried Okra Recipe Easiest Recipe Ever
Ingredients
- 1 to 1 1/2 pounds okra, caps cut off and sliced
- 1 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
- 1/4 cup milk
- Vegetable oil
Instructions
- Combine flour, salt, and pepper in a pie plate or paper lunch bag.
- Whisk the egg and milk together in a small bowl.
- Coat the okra thoroughly by placing it in the egg mixture while working in batches.
- Transfer to a paper bag or pie plate, then dust with flour.
- Transfer roughly one inch of vegetable oil into a sizable Dutch oven or cast iron skillet. Oil should be heated to 375 degrees.
- Arrange the okra in the oil in a single layer. Cook until bottoms are golden brown, then turn with a spoon. It will take a while to go through them all, and by the time you get to them, some of the pieces might have burned. Try to turn over a few at a time.
- After the okra is golden brown on both sides, transfer it to a plate covered with paper towels using a slotted spoon. As soon as you take the okra out of the oil, sprinkle it with salt.
- Fry the remaining okra after adding extra oil to the pan. Warm up and serve.
- Add more oil to the pan and fry remaining okra. Serve warm.
ALSO SEE
Nutrition
- Calories: 224 kcal
FAQs AND QUESTIONs
How to Make Fried Okra?
- To make the okra, rinse the pods and slice them into 1/2-inch pieces. Discard stems and tips. Place raw okra slices in a large bowl and pour buttermilk over it; cover and chill for 30 minutes. Remove okra from the buttermilk and shake off excess buttermilk. Place okra in a separate bowl and toss in corn meal.
- Pour oil to a depth of 2 inches in a Dutch oven or large cast iron skillet. Heat oil to 375ºF. Fry breaded okra slices in small batches in the hot oil until it is golden brown, about 4 minutes. Remove okra from the skillet with a slotted spoon and drain on paper towels.
- I like to buy smaller pods of okra and slice them fairly thin.
- Use a deep-fry thermometer to check the temperature of the oil.
- Can fry the whole pods if you prefer. I’ve eaten it this way in restaurants as an appetizer with a ranch dipping sauce. It is delicious.
- You can use regular or self-rising cornmeal.
- Add a little bit of cayenne pepper or cajun seasoning to the cornmeal mixture or some hot sauce to the buttermilk to give the okra a little kick.
- To make homemade buttermilk, combine 1 cup milk with 1 tablespoon of lemon juice or white vinegar. Let the mixture sit for 5 minutes, or until it starts to curdle and thicken.
- If you don’t have a Dutch oven, you can use a cast-iron skillet or any other deep skillet.