![]() TIP: I use a large, metal slotted cooking spoon to transfer the okra both to and from the oil. Add enough to make one layer in the oil and be sure not to crowd the pan. It also imparts a lovely flavor to the crispy fried okra.Ĭarefully transfer some of the okra to the hot oil. Peanut oil has a high smoke point and won’t break down at the higher temperatures needed for frying. TIP: I recommend peanut oil for most fried foods. If it immediately begins to bubble the oil is ready for cooking. Heat the oil and test for readiness by dropping a piece of the prepared okra into the pan. Pour oil to a depth of about 3/4” in a heavy cast iron frying pan. ![]() I’ve included the photos above to give you an idea of what the okra looks like during the various stages of frying. How to Fry the Okra Okra just added to oil. Using your hands, toss until each piece is well coated. Sprinkle the cornmeal into the bowl over the sliced okra. Toss lightly to distribute the salt and pepper. Place the slices in a large bowl and lightly sprinkle them with salt and pepper. It’s not strictly necessary to remove the tops and tails, I just like mine to have a more uniform appearance. Using a sharp paring knife, slice off the top and tail from each pod and then slice crosswise into approximately 1/2 inch pieces. Rinse the whole pods under running water and lay them on a paper towel or kitchen towel to dry for a few minutes. The lighter coating gives the okra itself an opportunity to crisp up during the frying process. Traditionally, we southern cooks use a simple light coating of finely ground white cornmeal with salt and pepper. I personally think that it’s too heavy for this delicate vegetable and all you taste in the end is fried batter. ![]() If you’re looking for a recipe for fried okra without egg and without buttermilk, you’ve come to the right place! Traditional southern fried okra recipes don’t coat the okra with a wet batter. But it’s worth it for a plate piled high with this crispy fried okra. For one thing, frying makes the whole house stink for days. I don’t eat fried foods every day or even every week. However, I firmly believe that an occasional indulgence in foods that give you great pleasure is good for the soul. I know all about what fats can do to your heart, etc. Now don’t run away just because you saw the word “fried.” I know fried foods have a bad reputation. But this post features my most favorite way to cook okra and that is fried! In the past, I’ve shared my recipes for a quick side dish of Okra and Tomatoes and my Pickled Okra. Pretty much any way you prepare okra, I like it. If you strain your used oil through a coffee filter (or paper towel, since I don’t actually own coffee filters) you can reuse it at least a couple times for frying other savory foods.I fall firmly into the okra-loving group. But if there’s ever a reason to pony up and do it, this Southern fried okra with cornmeal is a pretty good one! I don’t often fry things in oil because it’s kind of a pain to clean up and it makes my house smell like oil for a day or two. You can definitely simplify the seasonings and just do a simple salt-and-pepper blend, but I do love it when it’s full of flavor and seasoned like I like my fried chicken! Finally, it’s shallow-fried in about a half inch of oil in a cast iron skillet. This Southern fried okra is first soaked with buttermilk, and then dredged in a mixture of flour, cornmeal, and a whole heap of spices. If you’re trying out okra for the first time, are an okra skeptic, or if you’re trying to get your okra-hating friends to change their minds, classic Southern fried okra with cornmeal is a great gateway dish to the wonderful world of okra. And when it’s done right the okra is tender-crisp on the inside and perfectly crispy on the outside with a light, flaky flavorful cornmeal breading. What’s not to like?Īny of that infamous slime the okra may have had just becomes part of the batter. If you’re a devoted okra lover like myself, you could make this refrigerator pickled okra.Īnd this three meat and okra gumbo is one of my favorite things to make and eat off of for a week!īut even people who don’t love okra seem to have an exception when it comes to fried okra. It’s a good thing, too, because it’s one of my favorite vegetables! This year I planted twice as many as last year, from seed, and my dozen or so plants are finally starting to produce pods! Okra seems to be the one thing (besides basil) that I can grow well in my garden. Classic Southern fried okra with cornmeal is tender-crisp on the inside and crispy on the outside - perfect for okra lovers and okra skeptics alike!
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