Crispy Fried Okra With Cornmeal Coating Recipes

CRISPY FRIED OKRA

Steps:

• Trim off the cap and tip of the okra and cut into small pieces.
• Combine the flour, cornmeal, salt, smoked paprika and ground black pepper in a bowl. Stir to mix well.
• Add the buttermilk to a bowl. Work in batches, dip the okra in the buttermilk, then coat the okra with the flour mixture. Make sure the okra is evenly coated.
• Heat up a sauce pan or frying pan with 2 inches of oil. Deep fry the okra (in batches) until they turn crispy and golden brown in color. Remove from oil and drain on paper towels. Serve hot with a dipping sauce such as a spicy Ranch dipping sauce (just add Sriracha to it).

PAN-FRIED OKRA WITH CORNMEAL RECIPE

Steps:

• Place 1 ½ tablespoons of the canola oil in each of 2 medium-size nonstick skillets, and heat over medium-high. Divide okra between skillets, and stir to coat. Cover and cook, stirring occasionally, until bright green, about 10 minutes. Sprinkle okra in each skillet with ¾ teaspoon salt and ½ teaspoon black pepper. Divide yellow cornmeal and cayenne pepper evenly between skillets; stir to coat. Drizzle 1 ½ tablespoons oil over mixture in each skillet, and cook, uncovered, stirring occasionally, until okra is tender and browned, about 6 minutes.

FRIED OKRA

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

CRISPY CORNMEAL OKRA

Steps:

• In a large, heavy-bottomed pan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Prepare a baking tray lined with paper towels.
• Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.
• Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the preheated oil.
• Fry the vegetables until golden brown, turning frequently for even color.
• Transfer the fried okra to a tray, lined with paper towels to absorb the excess oil, and season with salt, to taste. Coat, and fry, and season the remaining okra. Serve with the Chipotle Sour Cream.
• Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.

FRIED OKRA WITH CRISPY PARMESAN COATING

Steps:

• Clean and slice okra, and sprinkle with salt and pepper.
• Beat egg in a shallow bowl.
• Place grated Parmesan cheese in a shallow bowl.
• Pour okra into the beaten egg.
• Stir until every okra slice is wet from the egg.
• Remove with a slotted spoon, and place into the bowl with the Parmesan cheese.
• Stir until every okra slice is covered with cheese.
• Place oil in heavy pan to at least 2" in depth.
• (I use a deep fryer.) Heat until a single slice of coated okra dropped into the oil starts sizzling.
• Add the okra to the hot oil.
• Depending on the size of the pan, you may have to do this in two batches.
• Remove when the okra slices are golden brown and crispy.
• Drain on paper towels, and serve immediately.