Okra is a staple in the South, but it's also grown in Oklahoma where Ree Drummond plants the summer vegetable in her personal garden. She's a big fan of eating fresh okra raw with just a sprinkle of salt (if you've never tried it, prepare to be amazed), but okra recipes come inmany methods:grilled, pickled, stirred into a pot of gumbo, or fried! You can air fry okra or make it the old-fashioned way like with this classic recipe. Either way, thisSouthern comfort foodwill come out golden, crispy, and totally addictive!
What is the best cooking technique for okra?
Grilled okra makes a wonderfulside dish for cookouts, but it's hard to beat the crispiness of good ol' fried okra. Okra has a reputation for being a bit slimy, but frying it quickly at a high temperature solves that problem. Rather than slimy, limp okra, you get okra with a golden brown, extra crispy crust.
How do you make fried okra from scratch?
Fried okra is so easy to make! You don't even need to go through all the steps of a classic dredge. The bite-sized okra is quickly dipped in egg, then tossed in a zip-top bag with a breading mixture made from a combination of cornmeal, flour, and cayenne pepper. To get the crispy coating, the okra is fried in piping hot oil for just a couple of minutes. It's best served warm with a sprinkle of salt.
Do you thaw frozen okra before frying?
We prefer fresh okra for its texture and flavor, but if you're in a pinch, you can use frozen okra instead. Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We recommend draining it and patting it completely dry with paper towels before breading and frying.
Should I boil okra before frying?
No, that is one step you can skip! Raw okra is best for frying. Since it's cut into small pieces, the okra gets perfectly cooked even though it is only fried for a few minutes.
Do you wash okra before frying?
Yep. Just like any fresh vegetable, okra should be washed and dried well before it is breaded, fried, and eaten. This is to remove any dirt, chemicals, and other bacteria the okra may have picked up. But rest assured, no special soap or cleaning products are needed. Just give the okra a good rinse under cold water and you're good to go.
Why is my okra slimy?
It's true: okra has a tendency to be slimy when it's cut. And the longer it sits cut open, the slimier it gets. So, the best way to prevent that unwanted texture is to slice it just before eating or cooking. Look for fresh okra in July and August (the smaller pods will be tender and less woody) and dry it to prevent it from becoming slimy. If you can only find frozen okra, drying it is even more important.
What do you serve with fried okra?
Fried okra makes an excellent fried side or tasty snack, especially during the summer when okra is fresh and in season. Pair with other Southern favorites like fried catfish or your favorite barbecue recipes at a cookout or fish fry. If you're looking for some sort of dip to dunk the crispy okra in, try the spicy rémoulade sauce from this crab cakes recipe. It's truly addictive!
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- Yields:
- 4 - 6 serving(s)
- Prep Time:
- 15 mins
- Total Time:
- 20 mins
Ingredients
- 1 lb.
fresh okra pods
- 2
eggs
- 1 1/2 tsp.
kosher salt, divided, plus more for serving
Vegetable oil, for frying
- 1 1/4 c.
yellow cornmeal
- 1/4 c.
all-purpose flour
- 1/2 tsp.
black pepper
- 1/4 tsp.
cayenne pepper (optional)
Directions
- Step1Trim the stems and thin tips from the fresh okra pods. Cut the okra crosswise into 1/2-inch pieces.
- Step2In 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.
- Step3In a large cast-iron skillet, heat 3/4 inch of oil until a deep-fry thermometer registers 375°F.
- Step4Meanwhile, in a gallon-size zip-top bag, combine the cornmeal, flour, remaining 1 teaspoon salt, black pepper, and cayenne pepper (if using). Seal the bag and toss to combine.
- Step5Once the oil is ready, use a slotted spoon toremove the okra from the egg mixture, 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 2 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. Sprinkle with salt, if you like.
Tip: Place a colander with wide holes over a large bowl to "sift" the breaded okra from the flour before frying.
Recipe byErin Merhar
Erin Merhar is the Food Director at ThePioneerWoman.com. She oversees the site's test kitchen, recipes, photography and video programs. She is a professional chef and food stylist, with a deep passion for pizza.
