Description
This crispy Fried Okra recipe features tender okra pieces double-dredged in a flavorful coating of flour, cornmeal, and seasoned breadcrumbs, then fried to golden perfection. Perfect as a Southern-inspired side dish or snack, it offers a delightful crunch balanced with smoky paprika and a touch of cayenne for subtle heat.
Ingredients
Scale
Main Ingredients
- 12 ounces fresh okra, cut into 1/2 inch pieces
- Kosher salt, to taste
- 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)
Instructions
- Season Okra: Place the cut okra in a bowl and season with kosher salt and black pepper. Toss to coat evenly.
- Prepare Egg Wash: In a separate small bowl, whisk the 2 large eggs until well combined to create the egg wash.
- Mix Dry Coating: In another small bowl, combine the all-purpose flour, fine yellow cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper. Whisk together thoroughly to blend the spices and crumbs evenly.
- First Dredge: Dip each piece of okra into the dry coating mixture, ensuring an even layer covers every side.
- Egg Dip: Transfer the coated okra into the bowl with the whisked eggs and coat thoroughly to help the batter adhere.
- Second Dredge: Dip the okra back into the dry coating mixture one more time to achieve a double dredge, then place the coated pieces on a baking sheet in a single layer.
- Set Coating: Let the coated okra rest on the baking sheet for about 20 minutes so the batter sets up and sticks well during frying.
- Heat Oil: Pour neutral oil into a frying pan to reach about 1 inch depth and heat over medium-high heat until the oil temperature reaches approximately 350 degrees Fahrenheit.
- Fry Okra: Fry okra pieces in batches to avoid overcrowding the pan, cooking them until golden brown and crispy on all sides, about 3 to 4 minutes per batch.
- Drain: Remove the fried okra with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the fried okra warm as a delicious side dish or snack.
Notes
- How to Store Fried Okra: Cool to room temperature before storing. Refrigerate in a single layer in an airtight container lined with paper towels; lasts about 3 days.
- Freeze: Flash freeze fried okra on a baking sheet for 1 hour, then transfer to a freezer-safe bag or container removing air; stores for up to 6 months.
- Reheat: Use an air fryer at 350 degrees Fahrenheit for 4-5 minutes to crisp them up. Alternatively, reheat in an oven at 375-400 degrees Fahrenheit for 10-15 minutes, turning halfway. Avoid microwaving to prevent sogginess.
- Okra Size: Cut okra into 1/2 inch pieces to avoid sliminess and maintain ideal texture.
- Frying Temperature: Ensure oil is at 350 degrees Fahrenheit to achieve a crispy crust instead of soggy fried okra.
- Overcrowding: Fry in small batches to prevent steaming and maintain crunch.
- For Extra Crunch: Double dredge by repeating dipping into eggs and flour mixture twice before resting.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 280 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: 55 mg
