Fried Okra
Fried OkraFried Okra just screams Summer time. It’s savory and crunchy, and has a flavor all it’s own. When fried, it pairs wonderfully with tomatoes, and just about anything else you can dream up. You can serve it as an appetizer, or a side dish. It’s easy to make, and you can have it done and warming in the oven for guests to arrive, or pile it high on a platter and watch it disappear. You’re gonna’ love this one!
Wash the okra in cool water in a colander, and trim off both ends. Cut the Okra in half inch to one inch pieces, and place in a large bowl. Sprinkle with the salt, and toss with hands. In another bowl, mix the flour, cornmeal and baking powder, until blended. Sprinkle the Okra with the flour/cornmeal mixture, and toss until well coated. (Okra should be completely coated, if it isn’t, add a little more flour and cornmeal). Place the Okra on a parchment lined cookie sheet in a single layer. Place the cookie sheet in the freezer for about 1 hour.
Okra is fried in batches, and not all at once. Follow the steps, and you’ll have delicious fried Okra. In a large fryer, or a large roaster, fill the fryer to the suggested line, or, fill the roaster about 1/2 way full with cooking oil. Heat oil, until hot. Remove the Okra from the freezer, and place one piece of Okra in a frying tool, or a large slotted spoon, and lower it into the hot oil. When the Okra floats, and sizzles in the hot oil, the oil is ready to fry the Okra. Lower the Okra into the hot oil with a frying tool, or a large slotted spoon, a few pieces at a time, until you have the fryer or roaster not quite full – you want the Okra to have enough room to fry without being crowded in the fryer. Don’t overload your fryer, or roaster. You’ll have to adjust the heat when frying. You may want to turn the heat down just a little when the Okra is almost done, and as your removing it. Then, put one piece in the oil again and turn your heat up, and when the piece of Okra floats, add more Okra to fry, until you’ve fried all the Okra. Fry the Okra until it’s golden brown, and remove to paper towels to drain. (Frying times will vary depending on what you’re frying the Okra in, (Fryer – Roaster, etc) so just watch the color of the Okra, and when it is a golden color, remove from the hot oil). Cool a little on paper towels, and serve. Enjoy!
NOTE: A frying tool, or large slotted spoon, is a tool or spoon with a long handle to keep you from getting your hands or fingers close to the hot oil. DO NOT use a regular spoon, the handle is not long enough, and oil may splatter and burn you as your placing the Okra into the oil. If you have not fried Okra before or are not experienced working with hot oil, use a pot holder when placing or removing the Okra from the oil to avoid burns.
ALSO: If you’ve never worked with Okra before, when you cut into it, it’s slimy…there’s no elegant way to say it, but, when you coat it, it’s no longer slimy, and fry’s up beautifully. AND, it’s really good for you, it’s a very healthy vegetable, full of vitamins and minerals, and antioxidants. It helps with digestion, and is good for Asthma sufferers, as it’s full of vitamin C. Do a little research and you’ll find lot’s of studies that tout the benefits of this Southern delicacy! Serves 4 – 8.
Fried Okra
Ingredients
- 2 - 3 pounds of fresh Okra
- 1 teaspoon of salt
- 1 cup of flour
- 1 cup of cornmeal
- 1 Tablespoon of baking powder
Instructions
- Wash the okra in cool water in a colander, and trim off both ends.
- Cut the Okra in half inch to one inch pieces, and place in a large bowl.
- Sprinkle with the salt, and toss with hands.
- In another bowl, mix the flour, cornmeal and baking powder, until blended. Sprinkle the Okra with the flour/cornmeal mixture, and toss until well coated. (Okra should be completely coated, if it isn't, add a little more flour and cornmeal).
- Place the Okra on a parchment lined cookie sheet in a single layer.
- Place the cookie sheet in the freezer for about 1 hour.
These are a few items I find helpful in my own kitchen when preparing this Fried Okra Recipe:
KUKPO Mixing Bowls – 3 piece set Includes 1.8 Qt, 3.6 Qt, 6.5 Qt, Easy Grip Handle With Non – Skid Bottom
Silicone Spatula, Stainless Steel Core Heat Resistant Non stick Rubber Spatulas, Set of 4Bellemain Micro-perforated Stainless Steel 5-quart Colander-Dishwasher SafeRachael Ray 56524 3-Piece Oven Lovin’ Cookie Pan Steel Baking Sheet Set, Gray with Orange GripsDOWAN 9.7-Inch Porcelain Serving Platters/Plates – Set of 4, WhiteNinja Air Fryer, 1550-Watt Programmable Base for Air Frying, Roasting, Reheating & Dehydrating with 4-Quart Ceramic Coated Basket (AF101), Black/GrayPresto 05420 FryDaddy Electric Deep FryerReynolds Kitchens Non-Stick Parchment Paper – 60 Square’The Whole Okra: A Seed to Stem CelebrationOkra: a Savor the South® cookbook (Savor the South Cookbooks)Okra Eaters
Michele Pineda says
Definitely a unique dish! Have never tried okra before but I am curious now after seeing how quick and easy your recipe was.
Juanita May says
This is the same recipe my mom used, and I still use. It is delicious!
Zoey says
I have never tried okra before. Sounds interesting.
LeAnn Harbert says
I don’t eat okra but my boys love it. I always grow a lot in my garden every year.
polly says
I have never tried okra before. I think I will pass but thanks for sharing.
Nancy says
I know someone who would just love this recipe.
Elizabeth Tarlow says
Okra is something that I’ve had very little experience cooking with. Your recipe looks very tasty…I’ll have to give it a try! Thanks for sharing 🙂
Edye says
my grandma would love this!
Darlene Carbajal says
Looks good. Never tried okra before.
Terri Quick says
I’ve never tried okra
Leela says
I’ve never tried okra before, I’ll have to give it a try.
Sue E says
I never knew what okra was until I had it at my friends’ house in Tennessee. I t was OK, I guess I have to get used to it.
They love it and eat okra a lot.
I pinned this to share this with them. Thank you!
Deb Pelletier says
I have never tried Okra, it sounds different. I hope to try it some day. 🙂
Super D Duper says
OMG! I love fried okra!! It’s the best side dish in the world!! My kids love it too. It’s a lot different than breaded and baked, I almost can’t eat it. Give me some grease on my fried okra with some cornmeal and I’m in southern cholesterol heaven!
monique s says
This looks super tasty and a mix of veggies and fried yummyness
Nerlande says
This looks delicious I would love to make this
Nancy says
I like okra cooked or prepared in any way. This looks like a great fried okra recipe. Yummy!
Calvin says
I have never tried fried okra, I always use it in stir fry, steamed, or boiled.
Sarah L says
Ok, so now I know how to fix fried okra. Still isn’t gonna happen….
Rae Nelson says
Love the addition of the corn flour! Fried Okra also screams Southern!!