Description
Crispy and flavorful Fried Okra, featuring a double-dredged coating of flour, cornmeal, and seasoned breadcrumbs, fried to a perfect golden brown. This Southern classic snack is quick to prepare, with a spicy kick from smoked paprika and cayenne pepper, perfect for serving warm as a side dish or appetizer.
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 (such as vegetable or canola oil)
Instructions
- Season Okra: Season the fresh okra pieces with kosher salt and black pepper evenly to enhance the flavor.
- Prepare Egg Wash: Crack the eggs into a small bowl and whisk thoroughly until fully combined.
- Mix Dry Coating: In a separate bowl, whisk together all-purpose flour, fine yellow cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper to create the spicy coating mixture.
- Dredge Okra First Coat: Dip the seasoned okra pieces into the dry coating mixture, ensuring each piece is fully coated.
- Dip in Egg Wash: Transfer the coated okra pieces into the bowl with whisked eggs, coating them completely on all sides.
- Dredge Okra Second Coat: Dip the okra back into the dry coating again for a double-dredged crispy exterior, then place on a baking sheet.
- Set Coating: Allow the breaded okra to rest on the baking sheet for 15-20 minutes to set the coating firmly.
- Heat Oil: Pour neutral oil into a frying pan to about 1 inch depth and heat over medium-high heat until approximately 350 degrees Fahrenheit is reached.
- Fry Okra: Fry the okra pieces in batches to avoid overcrowding. Cook each batch until golden brown and crispy, about 3-4 minutes per side.
- Drain Excess Oil: Remove fried okra with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the fried okra warm as a delicious snack or side dish.
Notes
- How to Store Fried Okra: Cool fried okra to room temperature before storing in an airtight container lined with paper towels; refrigerate for up to 3 days.
- Freezing: Flash freeze leftover fried okra spread on a baking sheet for 1 hour, then transfer to a freezer-safe bag to prevent sticking; store for up to 6 months.
- Reheating: Reheat in an air fryer at 350 degrees Fahrenheit for 4-5 minutes for a crispy finish. Alternatively, bake in an oven at 375-400 degrees Fahrenheit for 10-15 minutes, turning halfway. Avoid using a microwave to prevent sogginess.
- Okra Size: Keep okra pieces at about 1/2 inch to avoid sliminess and maintain optimal texture.
- Frying Temperature: Maintain oil temperature at 350 degrees Fahrenheit to ensure crispiness and prevent soggy coating.
- Overcrowding: Fry in small batches to avoid steaming and achieve a crispy fried texture.
- Extra Crunch: Double dredging helps create an extra crunchy coating on the okra.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 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
