Crispy Southern Fried Okra Recipe π½οΈ
Overview:
If you’ve never tried fried okra before, get ready for a taste sensation that’s crunchy on the outside, tender on the inside, and utterly addictive! This recipe brings the flavors of the South straight to your kitchen, transforming simple okra into a delectable snack or side dish. Perfect for lunch, snacking, or accompanying your favorite main course, this dish is a celebration of Southern comfort food at its finest.
Cooking Times:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 1 hour | 15 minutes | 1 hour 15 minutes |
Ingredients:
- 1 pound fresh okra, sliced into 1/4-inch rounds
- Salt (to taste)
- Cold water
- 1 cup cornmeal
- Vegetable oil (for frying)
Nutritional Information (per serving):
- Calories: 70.4
- Fat: 0.2g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 18.2mg
- Carbohydrates: 16g
- Fiber: 7.3g
- Sugar: 2.7g
- Protein: 4.5g
Instructions:
-
Prepare the Okra:
- Place the sliced okra in a large bowl.
- Sprinkle salt over the okra slices, ensuring they are liberally coated.
- Cover the okra with very cold water.
- Refrigerate the bowl for at least 1 hour to allow the okra to soak.
-
-
Coat the Okra:
- After refrigerating, drain the okra from the water.
- Rinse the okra slices under cold water and drain again thoroughly.
- In a separate bowl, pour the cornmeal and season it with salt and any other desired spices or seasonings.
-
Fry the Okra:
- Heat vegetable oil in a skillet or frying pan over medium-high heat until it reaches around 350Β°F (175Β°C).
- Take each okra slice and coat it thoroughly in the seasoned cornmeal, ensuring an even coating.
- Carefully place the coated okra slices into the hot oil, making sure not to overcrowd the pan.
- Fry the okra in batches, turning occasionally, until they are golden brown and crisp, usually about 3-5 minutes per batch.
- Use a slotted spoon or tongs to remove the fried okra from the oil and transfer them to a plate lined with paper towels to drain excess oil.
-
Serve and Enjoy:
- Once all the okra batches are fried and drained, transfer them to a serving platter.
- Serve the fried okra hot as a delicious snack or side dish alongside your favorite dipping sauce or as a complement to your main meal.
- Enjoy the crispy goodness of this Southern classic!
Recipe Notes:
- For extra flavor, consider adding a pinch of cayenne pepper or paprika to the cornmeal mixture for a hint of spice.
- Make sure the oil is hot enough before frying the okra to ensure a crispy texture and prevent the okra from becoming soggy.
- If you prefer a lighter version, you can also bake the coated okra in the oven at 425Β°F (220Β°C) for about 20-25 minutes, turning halfway through, until they are golden brown and crispy.
- Leftover fried okra can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or toaster oven to maintain their crispiness before serving.
