Fried Okra With Crispy Parmesan Coating Recipes

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).

CRISPY FRIED OKRA WITH CORNMEAL COATING RECIPE

Steps:

• Gather the ingredients. Heat the oven to 200 F.
• Place a rack in a large baking pan and set it aside.
• Wash the okra and drain thoroughly.
• Cut off the stem ends of the okra and then cut the pods crosswise into 1/2-inch rounds.
• Heat the oil in a deep fryer or deep heavy saucepan to 370 F to 375 F.
• In a medium bowl, whisk together the eggs and hot sauce; add okra and stir to coat all pieces thoroughly.
• In a shallow dish, combine the cornmeal, salt, ​and cayenne pepper, if using.
• Dip okra pieces into the cornmeal mixture to coat well.
• When the oil comes to temperature, fry the okra in batches until golden brown, about 4 to 6 minutes for each batch.
• Drain the okra briefly on paper towels. Place the drained okra on a rack in the baking pan and put it in the preheated 200 F oven to keep warm while you cook subsequent batches.

FRIED OKRA WITH CRISPY PARMESAN COATING

Steps:

• Clean and slice okra, and sprinkle with salt and pepper.
• Beat egg in a shallow bowl.
• Place grated Parmesan cheese in a shallow bowl.
• Pour okra into the beaten egg.
• Stir until every okra slice is wet from the egg.
• Remove with a slotted spoon, and place into the bowl with the Parmesan cheese.
• Stir until every okra slice is covered with cheese.
• Place oil in heavy pan to at least 2" in depth.
• (I use a deep fryer.) Heat until a single slice of coated okra dropped into the oil starts sizzling.
• Add the okra to the hot oil.
• Depending on the size of the pan, you may have to do this in two batches.
• Remove when the okra slices are golden brown and crispy.
• Drain on paper towels, and serve immediately.