Description
This Fried Okra recipe delivers perfectly crispy and flavorful bites of fresh okra coated in a seasoned mixture of flour, cornmeal, and breadcrumbs, double-dredged for extra crunch and fried to golden perfection. Ideal as a Southern-inspired side dish or snack, it features a hint of smoky paprika and a touch of cayenne for mild heat.
Ingredients
Scale
Main Ingredients
- 12 ounces fresh okra cut into 1/2 inch pieces
- Kosher salt and black pepper to taste
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 cup seasoned breadcrumbs
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Neutral oil for frying (about 2 cups, enough for 1 inch depth)
Instructions
- Season Okra: Season the fresh okra pieces evenly with kosher salt and black pepper to taste, ensuring each piece is well-coated for flavor.
- Prepare Egg Wash: Crack the 2 large eggs into a small bowl and whisk until thoroughly combined and smooth.
- Make Dry Coating: In another bowl, combine the all-purpose flour, fine yellow cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper. Whisk these dry ingredients together until fully blended.
- First Dredge: Dip each okra piece into the dry coating mixture, making sure it is fully coated on all sides.
- Egg Dip: Transfer the coated okra pieces into the whisked eggs, rolling them to coat thoroughly.
- Second Dredge: Dip the egg-coated okra back into the dry coating mixture again to double dredge. Place the coated okra pieces on a baking sheet.
- Set Up Batter: Allow the breaded okra to set on the baking sheet for 15-20 minutes. This resting time helps the coating adhere better during frying.
- Heat Oil: Pour neutral oil into a frying pan to about 1 inch depth. Heat over medium-high heat until the oil reaches approximately 350 degrees Fahrenheit, ideal for frying crisp okra.
- Fry Okra: Carefully add the okra in batches to avoid overcrowding. Fry each batch until golden brown and crispy, about 3-5 minutes.
- Drain Excess Oil: Remove fried okra with a slotted spoon and drain on paper towels to absorb excess oil.
- Serve: Serve the fried okra warm for best taste and texture.
Notes
- To store fried okra, cool to room temperature, then place in an airtight container lined with paper towels in the refrigerator for up to 3 days.
- For freezing, flash freeze fried okra pieces on a baking sheet for an hour before transferring to a freezer-safe bag to prevent sticking. Frozen okra can be kept for up to 6 months.
- Reheat fried okra in an air fryer at 350 degrees Fahrenheit for 4-5 minutes to regain crispiness; alternatively, bake in the oven at 375-400 degrees for 10-15 minutes, turning halfway. Avoid microwaving as it makes the coating soggy.
- Cut okra pieces approximately 1/2 inch to avoid a slimy texture from overly small cuts.
- Maintain frying oil temperature at 350 degrees to ensure crispiness and avoid sogginess.
- Fry in batches without overcrowding the pan to prevent steaming and ensure even frying.
- For extra crunch, double dredge by repeating the egg wash and dry coating step twice.
Nutrition
- Serving Size: 1 serving (approx. 4 ounces)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
