Description
This classic Fried Okra recipe delivers perfectly crispy, golden-brown okra pieces with a flavorful coating of seasoned flour, cornmeal, and breadcrumbs. Easy to prepare and quick to cook, this Southern favorite is an irresistible appetizer or side dish that pairs beautifully with a variety of meals. The recipe includes tips for storage, reheating, and achieving the perfect crunch every time.
Ingredients
Scale
Main Ingredients
- 12 ounces fresh okra, cut into 1/2 inch pieces
- Kosher salt and black pepper to taste
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 cup seasoned breadcrumbs
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste for spiciness)
- Neutral oil for frying (such as vegetable or canola oil), about 1 inch depth
Instructions
- Season Okra: Sprinkle the fresh okra pieces evenly with kosher salt and black pepper to taste. Set aside to allow the seasoning to penetrate the okra slightly.
- Prepare Egg Wash: In a small bowl, whisk together the 2 large eggs until fully combined and smooth.
- Mix Dry Coating: In another bowl, combine the all-purpose flour, fine yellow cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper. Whisk these dry ingredients together thoroughly to evenly distribute the spices.
- First Dredge: Dip each piece of seasoned okra fully into the dry coating mixture, ensuring a thin layer covers all surfaces.
- Egg Coating: Next, transfer each coated okra piece into the whisked eggs, rolling to coat thoroughly on all sides.
- Second Dredge: Return the okra to the dry mixture for a final coating, pressing lightly to adhere. Place the coated okra pieces on a baking sheet in a single layer.
- Set Coating: Let the coated okra rest on the baking sheet for 15 to 20 minutes to allow the batter to set, which helps the coating stick during frying.
- Heat Oil: Pour neutral oil into a frying pan to a depth of about 1 inch and heat over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
- Fry Okra: Carefully add the okra pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry until each piece is golden brown and crisp, about 3 to 5 minutes per batch.
- Drain: Use a slotted spoon to remove the fried okra and place it on paper towels to drain excess oil.
- Serve Warm: Serve the fried okra immediately while hot and crispy for the best taste and texture.
Notes
- How to Store Fried Okra: Allow fried okra to cool to room temperature before refrigerating in a single layer inside an airtight container lined with paper towels. It stays fresh for up to 3 days.
- Freezing: Flash freeze fried okra by spreading pieces on a baking sheet and freezing for 1 hour until solid. Transfer to an airtight freezer-safe bag, removing excess air. This prevents sticking and preserves quality for up to 6 months.
- Reheating: The best way to reheat fried okra is in an air fryer at 350 degrees Fahrenheit for 4 to 5 minutes until crispy and hot. Alternatively, bake in the oven at 375 to 400 degrees for 10 to 15 minutes, turning halfway. Avoid microwaving to keep crispness.
- Okra Size: Cut the okra pieces no smaller than 1/2 inch to prevent excessive sliminess and preserve a nice texture.
- Frying Temperature: Maintain oil temperature around 350 degrees Fahrenheit to ensure the okra crisps up without becoming soggy.
- Overcrowding: Fry in batches and avoid overcrowding the pan to prevent steaming and maintain crispiness.
- Extra Crunch: For more crunch, double dredge the okra by repeating the egg and dry coating step before frying.
Nutrition
- Serving Size: 1 serving (about 2 ounces)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 50 mg
