Erin Merhar is a professionally trained chef, food stylist, and recipe developer. When she is not coming up with the next great dish for ThePioneerWoman.com, you can find her at the farmers' market or making pizza for friends.
Southern Fried Okra
Crunchy, golden, and ready to eat!
Along with being a staple in the South, okra is also grown in Oklahoma where Ree Drummond plants the summer vegetable in her garden. She can often be found eating fresh okra raw with just a sprinkle of salt (if this is new to you, it's a must-try). But whether or not you've had okra, you've probably seen it cooked in some shape or form. It can be found grilled, pickled, or stirred into gumbo. But one of the most popular ways to cook okra is to fry it. You can air fry okra or make it the old-fashioned way like with this classic recipe.
Fried okra is a delicious summer appetizer or Southern comfort food side dish—when it's done right (aka no slime). While okra sometimes has a bad reputation for being slimy, when it's fried this way, there’s no slime in sight. In fact, this fried okra has an incredible extra crispy, golden crust that comes from a blend of seasoned cornmeal. Just make sure your oil is heated to the right temperature before you start frying. This will ensure every piece is perfectly crunchy!
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 dry completely with paper towels before breading and frying.
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 will be. 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. You’ll also find that cooking okra over high heat or frying it will produce the best tasting okra without any of that slimy texture.
What do you serve fried okra with?
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!
- 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.
ground black pepper
- 1/4 tsp.
ground cayenne pepper, optional
Directions
- Step 1Trim the stems and thin tips from the fresh okra pods. Cut the okra crosswise into 1/2-inch pieces.
- Step 2In 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.
- Step 3Heat 3/4 inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.
- Step 4Meanwhile, 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.
- Step 5Once 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 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. Finish with a sprinkle of kosher salt, if desired.
Tip: Place a colander with wide holes over a large bowl to "sift" the breaded okra from the flour before frying.
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