Fried Okra
Deliciously crispy! Fried Okra is one of my favorite ways to use fresh okra. This Southern staple is arguably one of the best ways to eat okra. You either love it or hate it, but if you have not tried it fried you might change your mind after trying this recipe. You can find okra in several different southern dishes, but I think most folks tend to gravitate towards fried okra. Its crispy fried goodness at its best. It makes the perfect side dish.
Every year I look forward to tons of fresh okra coming in from the garden. I love snacking on raw okra right in the garden, pickling it and adding it to soups, like this Vegetable Beef Soup. But my favorite way to eat it is to toss it in a seasoned cornmeal mixture and fry it.
So that I can enjoy garden fresh okra all year long I preserve it by freezing it. I slice the okra and toss it on a parchment lined sheet tray, freeze it then put it in a freezer bag. This makes it easy, (less slimy) to coat the okra before frying it.
It does not need to be thawed before coating it or frying it. Working with frozen okra works just fine. Okra can be fully coated and frozen using the same steps. It can also be fried from frozen. You can also slice it and coat it in the cornmeal mixture without freezing it first. Nothing beats the flavor of fresh fried okra!
How to Make Fried Okra
Heat oil in a large cast iron skillet.
Whisk together the milk and eggs in a medium bowl.
Mix together the dry ingredients in a medium bowl.
Rinse and pat dry all of the okra.
Slice the okra into 1/2" thick rounds.
Allow to soak. Put the okra in the milk and egg mixture and allow it to soak until the oil reaches 375° F.
Toss the okra in the cornmeal mixture until fully coated.
Fry. Using a spider or slotted spoon carefully add the okra, working in batches, into the hot oil and fry until browned. About 3-4 minutes.
Remove from the oil and place on a cooling rack or paper towel lined plate. Enjoy!
Southern fried and delicious. Fresh okra tossed in a seasoned cornmeal mixture then fried to golden brown and delicious! Looking for a recipe to use up your garden abundance? This is it!
- 2 cup fresh okra
- 1 Cup cornmeal
- 1 Teaspoon cornstarch
- 1/2 Cup all purpose flour
- 1 Teaspoon paprika
- 1 1/2 tsp salt
- 1/2 Teaspoon pepper
- 1/2 Cup milk
- 2 Large eggs
- As Needed vegetable oil for frying
In a large cast iron skillet over medium high heat bring 3/4" of oil.
In a medium bowl mix together the milk and eggs until well combined.
In a separate bowl mix together the cornmeal, cornstarch, flour, salt, pepper and paprika until well combined.
Rinse and pat dry okra. Cut into 1/2" rounds.
Add the okra to the milk mixture and allow to soak while the oil is heating up.
Once the oil reaches 375° F remove the okra from the egg mixture and toss in the cornmeal mixture. Making sure to evenly coat the okra. You may need to work in batches.
Using a spider or slotted spoon carefully add the okra to the hot oil and fry for 3-4 minutes or until the okra is golden brown. Do not over crowd the pan.
Remove from the oil and place on a cooling rack or paper towel lined plate. Continue until all of the okra is cooked. Enjoy!
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