Crispy Southern-Style Fried Okra
Experience the true taste of the South with this Crispy Southern-Style Fried Okra recipe. This delectable dish brings together tender, fresh okra, a crisp, golden coating, and a medley of seasonings to create an irresistible side dish or snack. Perfectly fried to a crunchy perfection, this Southern classic is quick to prepare and sure to impress your friends and family at any gathering. Serve it hot, and watch it disappear!
4
Servings
125
Calories
7
Ingredients
Ingredients
Fresh Okra
1 quart (washed and cut into 1/2 inch rounds)
All-Purpose Flour
2-3 tablespoons (for dusting)
Plain Yellow Cornmeal
1 1/2 cups (stoneground is best)
Egg
1 (beaten)
Salt
1 teaspoon (for seasoning)
Pepper
1/2 teaspoon (for seasoning)
Lard or Vegetable Oil
for frying (enough for 1/2 inch in the frying pan)
Instructions
1
Begin by washing the okra under cold water. Trim the ends and cut the okra into 1/2 inch rounds. Set aside.
2
In a mixing bowl, coat the cut okra evenly with 2-3 tablespoons of all-purpose flour. Shake the bowl lightly to ensure each piece is coated, then use a wire strainer to remove excess flour; you want a very light coat.
3
In the same bowl, add the beaten egg and stir gently until each piece of okra is well coated with egg.
4
Prepare a zip-top bag and combine the yellow cornmeal, salt, and pepper. Transfer the okra in batches (about 1 cup at a time) to the bag and shake until each piece is thoroughly coated with the cornmeal mixture.
5
Once coated, remove the okra pieces and place them on a plate to rest while you heat the frying oil.
6
In a heavy skillet, heat lard or vegetable oil to 400°F (medium-high heat). The oil should be approximately 1/2 inch deep.
7
Carefully place the coated okra in the hot oil in small batches, ensuring not to overcrowd the pan. Fry until they are golden brown on all sides, about 4-5 minutes.
8
Using a slotted spoon, remove the fried okra and let them drain on brown paper towels or a wire rack to remove excess grease.
9
Season with additional salt if desired, and serve hot. Enjoy your crispy Southern-style fried okra!
Nutrition Information
7.5g
Fat
12.5g
Carbs
2.5g
Protein
1.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient of this recipe?
The main ingredient is one quart of fresh okra, washed and cut into 1/2 inch rounds.
How many servings does this Crispy Southern-Style Fried Okra recipe make?
This recipe yields approximately 4 servings.
What type of cornmeal is recommended for the best results?
Plain yellow cornmeal is used, and stoneground variety is considered best for this recipe.
What is the calorie count per serving?
Each serving contains approximately 125 calories.
How much fat is in one serving of this fried okra?
There are 7.5g of fat per serving.
What temperature should the frying oil reach?
The oil or lard should be heated to 400°F (medium-high heat) before frying.
How long should the okra be fried?
The okra pieces should be fried for about 4-5 minutes until they are golden brown on all sides.
What is the purpose of the all-purpose flour in this recipe?
The flour is used to lightly dust the okra before applying the egg wash to help the coating adhere better.
How deep should the oil be in the skillet?
The oil or lard should be approximately 1/2 inch deep in a heavy skillet.
How much protein does a serving of this dish provide?
Each serving contains 2.5g of protein.
What kind of oil can be used for frying?
You can use either lard or vegetable oil for frying this Southern-style okra.
How do you remove excess flour from the okra?
Use a wire strainer to shake off the excess flour after coating the rounds.
What seasonings are included in the cornmeal mixture?
The mixture includes 1 teaspoon of salt and 1/2 teaspoon of pepper.
How should the okra be prepared before coating?
The okra should be washed under cold water, the ends trimmed, and then cut into 1/2 inch rounds.
Why should you fry the okra in small batches?
Frying in small batches ensures that you do not overcrowd the pan, allowing the okra to crisp up evenly.
What is the recommended method for draining the fried okra?
Drain the fried okra on brown paper towels or a wire rack to remove excess grease.
How many grams of carbohydrates are in a serving?
There are 12.5g of carbohydrates per serving.
How much fiber is in this recipe?
This recipe provides 1.25g of fiber per serving.
Is an egg necessary for this recipe?
Yes, one beaten egg is used to coat the floured okra so the cornmeal mixture sticks.
How much cornmeal is required?
The recipe requires 1 1/2 cups of plain yellow cornmeal.
What is the suggested serving temperature?
The okra should be served hot immediately after frying and draining.
Can I add more salt after frying?
Yes, you can season with additional salt if desired once the okra is removed from the oil.
What category does this recipe fall under?
This recipe is categorized as a Vegetable dish.
How many ingredients are needed in total?
There are 7 ingredients in total: okra, flour, cornmeal, egg, salt, pepper, and oil/lard.
What size should the okra rounds be?
The okra should be cut into 1/2 inch rounds.
What is the best way to coat the okra with cornmeal?
Place the okra in a zip-top bag with the cornmeal mixture and shake until thoroughly coated.
Should the okra rest after being coated?
Yes, place the coated okra pieces on a plate to rest while the frying oil is heating.
Is this recipe considered comfort food?
Yes, 'comfort food' is one of the tags associated with this Southern classic.
Can this be served as a snack?
Yes, it is described as both a delectable side dish and an irresistible snack.
How much flour is used for the initial dusting?
Approximately 2-3 tablespoons of all-purpose flour are used for the initial coating.