Fried Okra Recipes

FRIED OKRA

Steps:

• Heat about 1/4-inch of cooking oil in a frying pan.
• Season flour/cornmeal with salt and pepper to taste.
• NOTE: Flour and cornmeal may be mixed together or applied separately, and some recipes use only one or the other.
• IF FLOUR AND CORNMEAL ARE MIXED: dredge okra in beaten eggs, then dredge in flour-cornmeal mixture.
• IF FLOUR AND CORNMEAL ARE APPLIED SEPARATELY: dredge okra in flour, then egg, then cornmeal.
• Place okra in heated oil and fry on medium heat until golden brown Stir occasionally so all sides get browned.
• Drain on a paper towel and enjoy.

SPICY FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk and hot sauce in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt and pepper. Dip okra in buttermilk mixture, then roll in cornmeal mixture., In a cast-iron or other heavy skillet, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, until golden brown, 1-1/2 to 2-1/2 minutes on each side. Drain on paper towels. If desired, season with additional salt and pepper.

SOUTHERN FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

FRIED OKRA

Steps:

• Fill a large pot with enough oil to reach 2 inches up the sides of the pot. Heat oil to 360 degrees F.
• Thinly slice okra lengthwise. In batches, fry okra in the hot oil until edges turn golden brown and crisp, about 2 minutes. Transfer to paper towel-lined plate and sprinkle with salt. Place okra on a serving platter. Fry sage leaves in a single batch until crisp and nearly translucent, about 1 minute. Transfer to a paper towel-lined plate and sprinkle with salt. When cool enough to handle, crumble sage leaves over okra and serve warm or at room temperature.

FRIED OKRA

Steps:

• Cut off and discard tip and stem ends of okra; cut okra crosswise into 1/2-inch-thick slices. Place in a large bowl.
• Combine 3 qt. water and salt; pour over okra. Soak 30 minutes; drain, rinse well, and drain again. Dredge okra, in batches, in cornmeal.
• Pour oil to a depth of 2 inches into a Dutch oven; heat to 375ºF. Fry okra, in batches, 4 minutes or until golden. Drain on paper towels. Serve immediately.

SOUTHERN FRIED OKRA WITH CORNMEAL

Steps:

• Cut Okra stalks down to 1/4th inch pieces. Discard ends.
• Beat 2 eggs in a bowl and place cut pieces of okra directly into egg mixture. Mix well to evenly coat all pieces.
• Let okra set for about 5 minutes while oil is heating up.
• Heat at least 2-3" of oil in a saucepan until 375 degrees.
• In a separate bowl, add corn meal, salt and pepper seasoning and mix well to combine.
• Divide the okra (from the egg mixture) into fourths.
• Add one fourth of the okra to the corn meal mixture and mix well to evenly coat all sides.
• Place cornmeal covered okra into hot oil and fry until browned on both sides, about 3-5 minutes.
• Carefully remove, drain on paper towels and repeat, frying okra in batches and draining. Sprinkle with additional kosher salt as pieces come out of hot oil.
• Serve fried okra immediately while still warm.

FRIED OKRA

Steps:

• In a medium bowl, stir the cornstarch, baking powder, and flour with a whisk; season with salt and pepper. Next, whisk in the egg and water until smooth. Place the cornstarch mixture inside the refrigerator for 15 to 20 minutes.
• In the meantime, rinse the okra and pat dry with paper towels. Slice the stems off; discard (You may also cut them into bite-size pieces if you wish). After at least 15 minutes, remove the batter from the refrigerator.
• Heat peanut oil in a frying pan (enough for them to float - approximately ½-inch deep) until the end of a wooden spoon produces bubbles or the oil is 350 degrees F.
• Working in small batches, dip okra into the batter. Allow excess to drip off into the bowl. Carefully place individual pieces of okra into the hot oil (do not overcrowd the pan). Cook the okra in the hot oil, until crispy and light golden brown, about 1 to 2 minutes.
• Remove the fried okra from the oil with a spider or slotted spoon and allow them to drain on a couple of paper towels. While still hot, season the okra with additional salt if desired.

CRISPY FRIED OKRA

Steps:

• Trim off the cap and tip of the okra and cut into small pieces.
• Combine the flour, cornmeal, salt, smoked paprika and ground black pepper in a bowl. Stir to mix well.
• Add the buttermilk to a bowl. Work in batches, dip the okra in the buttermilk, then coat the okra with the flour mixture. Make sure the okra is evenly coated.
• Heat up a sauce pan or frying pan with 2 inches of oil. Deep fry the okra (in batches) until they turn crispy and golden brown in color. Remove from oil and drain on paper towels. Serve hot with a dipping sauce such as a spicy Ranch dipping sauce (just add Sriracha to it).

WHOLE FRIED OKRA

Steps:

• Place 1/2 cup of flour in a large zip top bag. Add a large pinch of salt and pepper.
• Whisk together the eggs and buttermilk in a shallow bowl. Set aside.
• Whisk together flour, cornmeal, paprika, garlic powder, cayenne pepper, salt and pepper in a pie plate.
• Trim the stem end of each okra pod a little.Place okra in the ziptop bag with flour. Shake to coat.Coat the okra in egg mixture and then coat in flour/cornmeal mixture.
• Heat oil or shortening in a Dutch oven until it reaches 360 degrees.
• Working in batches, fry okra until golden on all sides, about 2 to 3 minutes. Place on a paper towel-lined plate.Season lightly with salt and serve.

FRIED OKRA

Steps:

• Wash the okra, cut it into 1/2-inch rounds, and place it in a small brown paper bag or plastic bag. Add the cornmeal and salt and pepper and shake to coat the okra with the cornmeal and seasoning mixture. Heat the bacon fat in a large, heavy skillet. Drop in the okra pieces a few at a time and fry until golden brown, turning frequently so that they are browned on all sides. Drain on paper towels and serve warm.

FRIED OKRA

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.