FRIED OKRA RECIPES

FRIED OKRA RECIPE | ALLRECIPES

Fried Okra Recipe | Allrecipes image

A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.

Provided by Linda Martin

Categories Vegetable Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil

Steps:

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Nutrition Facts : Calories 393.6 calories, CarbohydrateContent 29 g, CholesterolContent 46.5 mg, FatContent 29.2 g, FiberContent 2.2 g, ProteinContent 4.7 g, SaturatedFatContent 4.7 g, SodiumContent 167.3 mg, SugarContent 1.4 g

BEST SOUTHERN FRIED OKRA RECIPE – HOW TO MAKE FRIED OKRA

Best Southern Fried Okra Recipe – How to Make Fried Okra image

This fried okra is dredged in a crispy cornmeal coating that's bursting with flavor. It's an addictive appetizer or side for any party or Southern meal.

Provided by THEPIONEERWOMAN.COM

Categories appetizers fried side dish

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 8

Ingredients

1 lb. fresh okra pods
2 eggs
1 1/2 tsp. kosher salt
Vegetable oil, for frying
1 1/4 c. yellow cornmeal
1/4 c. all-purpose flour
1/2 tsp. ground black pepper
1/4 tsp. ground cayenne pepper, optional

Steps:

Trim the stems and thin tips from the fresh okra pods. Cut the okra crosswise into ½-inch pieces. In a medium bowl, lightly beat the eggs with ½ teaspoon salt. Add the okra and mix well to coat with the egg. Let soak for 10 minutes. Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚. Meanwhile, in a gallon-sized zip-top bag, combine the cornmeal, flour, remaining 1 teaspoon of salt, black pepper, and cayenne (if using). Seal the bag and toss to combine. Once the oil is ready, remove the okra from the egg mixture with a slotted spoon, draining off as much egg as possible, and add to the bag with the breading. Seal the bag, trapping some air inside, and toss well to coat the okra. Working in two batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes. Use a slotted spoon or spider to transfer the okra to a paper towel-lined plate. Finish with a sprinkle of kosher salt, if desired.

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