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Fried Okra

Fried Okra
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Fried Okra is a classic Southern comfort food featuring fresh okra pods coated in a crispy cornmeal and flour mixture, then fried to golden perfection. This beloved side dish offers a crunchy texture and tender inside, perfect alongside barbecue, seafood, or vegetarian meals. Simple ingredients and traditional flavors make it a kid-friendly, versatile addition to any menu.

Ingredients

Scale

Fresh Okra Preparation

  • 1 pound fresh okra pods, rinsed and dried

Coating Ingredients

  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour (or gluten-free all-purpose flour for gluten-free version)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/4 teaspoon cayenne pepper or paprika for spice
  • Optional: 1/4 cup grated Parmesan or cheddar cheese for cheesy twist
  • Optional: 1 teaspoon dried herbs like thyme or oregano

Soaking Liquid

  • 1 cup buttermilk

For Frying

  • Vegetable oil, enough for deep frying (with high smoke point)

Instructions

  1. Prepare and Slice the Okra: Start with fresh okra pods, rinse them thoroughly and pat dry completely to reduce sliminess. Slice the pods into bite-sized pieces, about 1/2 inch thick, ensuring even cooking and an optimal crunchy texture.
  2. Soak in Buttermilk: Place the sliced okra in a bowl and pour buttermilk over it. Allow the okra to soak for at least 10 minutes. This step tenderizes the okra and helps the coating adhere evenly without clumping.
  3. Prepare the Coating Mixture: In a separate bowl, combine cornmeal, all-purpose flour (or gluten-free flour), salt, pepper, and any additional spices or cheese if desired. Mix well to achieve the classic golden crust mixture.
  4. Coat the Okra: Drain the okra from the buttermilk, then toss it gently in the dry coating mixture until every piece is evenly coated. Use your hands or a spoon carefully to avoid breaking the okra pieces.
  5. Fry Until Golden: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the coated okra in small batches to maintain oil temperature, stirring occasionally, for 3-4 minutes until golden brown and crispy. Drain the fried okra on paper towels to remove excess oil.
  6. Serve Warm: Serve the fried okra hot for the best texture and flavor. Optionally, sprinkle with extra salt, chopped parsley, smoked paprika, or a squeeze of lemon juice for added brightness.

Notes

  • Pat okra completely dry before soaking to avoid soggy coating.
  • Maintain oil temperature at 350°F to ensure crispiness and prevent excess oil absorption.
  • Fry in small batches to keep oil temperature steady and coating crisp.
  • Use freshly ground cornmeal for improved texture and flavor.
  • Drain fried okra on paper towels immediately to keep it crunchy.
  • Leftovers can be stored in an airtight container lined with paper towels in the refrigerator for up to two days.
  • Freeze fried okra in a single layer before transferring to a freezer bag to maintain quality.
  • Reheat in a preheated oven at 375°F for 10-15 minutes to restore crispiness rather than microwaving.
  • For a gluten-free option, substitute all-purpose flour with gluten-free flour.
  • Spice it up by adding cayenne pepper or smoked paprika to the coating mixture.
  • Air frying is a healthier alternative: toss coated okra in oil and air fry at 400°F for 10-12 minutes, shaking halfway through.

Nutrition

Keywords: fried okra, southern fried okra, crispy okra, comfort food, gluten free fried okra, southern side dish, battered okra

Find it online: https://mydishez.com/fried-okra/