Fried Okra
Crispy Fried okra is easy to make and so tasty. The vegetable is sliced to bite-size pieces, dredged in flour, and fried to golden, crunchy perfection. Delicious as an appetizer or side dish!
Servings: 4 to 6 Servings
Ingredients
- 1 pound fresh okra, ends trimmed and cut into ½ inch rounds
- canola oil
- 2 eggs
- ¾ cup flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- In a cast-iron skillet or heavy-bottomed pot over medium heat, heat about 2-inches deep of oil to 350 F.
- In a bowl, whisk eggs until frothy.
- In another bowl, combine flour, cornstarch, salt, and pepper. Whisk together until well distributed.
- Dip the okra in the beaten eggs to fully coat.
- Dredge in flour mixture to fully coat.
- In the hot oil, add okra in batches and cook, stirring occasionally, for about 2 to 3 minutes or until golden and crisp.
- With a slotted spoon, remove okra from the pot and drain on a wire rack. Season with additional salt, if desired. Serve with spicy vinegar dip.
Notes
- Drain the okra well, and pat dry to help the breading adhere well.
- Deep-fry at the optimal temperature of 350 F to 375 F. Too hot and the coating will burn before the okra is cooked; too low and it will absorb a lot more grease.
- Do not overcrowd the pan, and fry in batches as needed. Heat the oil back to 350 F before adding the next batch. Skim any stray pieces of food in the oil to prevent burning and darkening the oil.
- Don’t drain on paper towels as they absorb steam, turning deep-fried foods soggy. Instead, drain on a wire rack set over a baking sheet to catch oil drips.