After about an hour in the freezer, I remove the okra, place it in pint or quart size Ziplock Bags & label the date. I bring it in, wash & dry it, then slice it up & bread it and spread it out on cookie sheets & freeze it, so the slices freeze individually. My husband plants a vegetable garden every spring & plants a large portion in okra, since we both love okra.I go out & pick some okra everyday because it grows so quickly. I use about half cornmeal & cornmeal and salt & pepper to taste…….it seems to stick to the okra better. I cut my okra into thinner slices, because I love it extra crunchy. Sprinkle very lightly with additional salt if desired. As each batch finishes cooking, remove it to a plate lined with paper towels or a wire rack to drain. Each batch takes about 4 or 5 minutes to cook depending on how hot your oil is. The slotted spoon allows excess cornmeal to drop back into the bowl and when removing the okra, it allows excess oil to drain back into the frying pan.Ĭook in two to three batches until golden brown and crisp on the outside. TIP: I use a large, metal slotted cooking spoon to transfer the okra both to and from the oil. Add enough to make one layer in the oil and be sure not to crowd the pan. It also imparts a lovely flavor to the crispy fried okra.Ĭarefully transfer some of the okra to the hot oil. Peanut oil has a high smoke point and won’t break down at the higher temperatures needed for frying. TIP: I recommend peanut oil for most fried foods. If it immediately begins to bubble the oil is ready for cooking. Heat the oil and test for readiness by dropping a piece of the prepared okra into the pan. Pour oil to a depth of about 3/4” in a heavy cast iron frying pan. I’ve included the photos above to give you an idea of what the okra looks like during the various stages of frying.
#Pan fried okra how to
How to Fry the Okra Okra just added to oil. Using your hands, toss until each piece is well coated. Sprinkle the cornmeal into the bowl over the sliced okra. Toss lightly to distribute the salt and pepper. Place the slices in a large bowl and lightly sprinkle them with salt and pepper. It’s not strictly necessary to remove the tops and tails, I just like mine to have a more uniform appearance. Using a sharp paring knife, slice off the top and tail from each pod and then slice crosswise into approximately 1/2 inch pieces.
Rinse the whole pods under running water and lay them on a paper towel or kitchen towel to dry for a few minutes. The lighter coating gives the okra itself an opportunity to crisp up during the frying process. Traditionally, we southern cooks use a simple light coating of finely ground white cornmeal with salt and pepper. I personally think that it’s too heavy for this delicate vegetable and all you taste in the end is fried batter. If you’re looking for a recipe for fried okra without egg and without buttermilk, you’ve come to the right place! Traditional southern fried okra recipes don’t coat the okra with a wet batter. But it’s worth it for a plate piled high with this crispy fried okra. For one thing, frying makes the whole house stink for days. I don’t eat fried foods every day or even every week. However, I firmly believe that an occasional indulgence in foods that give you great pleasure is good for the soul. I know all about what fats can do to your heart, etc. Now don’t run away just because you saw the word “fried.” I know fried foods have a bad reputation. But this post features my most favorite way to cook okra and that is fried! In the past, I’ve shared my recipes for a quick side dish of Okra and Tomatoes and my Pickled Okra. Pretty much any way you prepare okra, I like it. Nutritional information calculated via MyFitnessPal App.I fall firmly into the okra-loving group. Nutritional information per serving: Calories 452 Fat 32.9g Carbohydrates 33.7g Protein 9.4g Vitamin A 4.5% Calcium 5.4% Iron 16.5%. Note: Pan-Fried Okra is especially tasty with Ranch Dressing. It is important to cook them thoroughly, but not burnt, so that the okra slime disappears. Continue cooking until the breaded okra is a deep golden brown. Pan-fry over medium heat, flipping them over frequently with a spatula. You may have to do it in more than one batch depending on the size of the skillet. Put the okra into the eggs, then coat with the corn flour, then place in the skillet. Place the sliced okra in the plastic bag with flour, then shake it until the okra is light coated in flour. Place the coconut oil in a large skillet and heat over medium heat. Place the all-purpose flour in a gallon size plastic bag. Place the beaten eggs in another small bowl.
Place the corn flour/masa in a small bowl and whisk in the Cajun/Creole seasoning.
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