Crispy Fried Okra

Introduction

Fried okra is a beloved Southern staple with a crispy, golden crust that complements its tender, flavorful inside. With many ways to coat and fry okra, this recipe uses a combination of flour and cornmeal for a perfectly crunchy exterior. This versatile dish is simple to prepare and makes a great side for any meal. Whether you use fresh or frozen okra, this fried treat is sure to become a family favorite.

Ingredients

• 1 bag of frozen cut-up okra (or an equal amount of fresh okra, cut up)
• 1-2 cups flour
• 1-2 cups cornmeal
• Salt and pepper, to taste
• 5 eggs, beaten
• Cooking oil for frying (about 1/4 inch depth in the pan)

Instructions

1. Preheat the Oil: Heat about 1/4 inch of cooking oil in a frying pan over medium heat.
2. Prepare the Coating: In a mixing bowl, combine flour and cornmeal. Season with salt and pepper to taste. (You can mix flour and cornmeal together or apply them separately, as per your preference.)
3. Coat the Okra:
   • If using a flour and cornmeal mixture: Dredge the okra in the beaten eggs, then coat it in the flour-cornmeal mixture.
   • If applying flour and cornmeal separately: First, coat the okra in flour, then dip it into the beaten eggs, and finally coat it in cornmeal.
4. Fry the Okra: Place the coated okra in the heated oil. Fry on medium heat until the okra is golden brown, stirring occasionally to ensure even browning on all sides. This should take about 8-10 minutes.
5. Drain and Serve: Remove the fried okra from the pan and place it on a paper towel-lined plate to drain any excess oil. Serve hot and enjoy!

Conclusion

This crispy fried okra is a delightful way to enjoy this nutritious vegetable. The mix of flour and cornmeal creates a crunchy coating that perfectly balances the tender okra inside. Feel free to experiment with seasonings or serve it with a dipping sauce for added flavor. Whether as a side dish or a snack, this fried okra will quickly become a hit at your table!