Crispy Fried Okra Recipes

FRIED OKRA

Steps:

• In a cast-iron skillet or heavy-bottomed pot over medium heat, heat about 2-inches deep of oil to 350 F.
• In a bowl, whisk eggs until frothy.
• In another bowl, combine flour, cornstarch, salt, and pepper. Whisk together until well distributed.
• Dip the okra in the beaten eggs to fully coat.
• Dredge in flour mixture to fully coat.
• In the hot oil, add okra in batches and cook, stirring occasionally, for about 2 to 3 minutes or until golden and crisp.
• With a slotted spoon, remove okra from the pot and drain on a wire rack. Season with additional salt, if desired. Serve with spicy vinegar dip.

CRISPY FRIED OKRA

Steps:

• Preheat the oven to 225°F (104°C).
• Heat the oil in a cast-iron skillet or a 3-quart enameled cast-iron casserole until the temperature on a deep-fry or candy or instant-read thermometer reads 375°F (190°C).
• In a large bowl, whisk together the eggs and milk until well combined, about 1 minute. In a medium bowl, sift the cornmeal, flour, salt, and black pepper together twice. Add the okra to the egg mixture and toss until it is evenly coated. Scatter half the dredge over the okra and toss to coat. Scatter the remaining dredge over the okra and toss again.
• Transfer about 1/3 of the okra to the oil with a slotted spoon and fry in batches, turning as necessary with the spoon, until the slices are golden brown all over, about 2 minutes per batch.
• Using the slotted spoon, transfer the fried okra to a plate lined with a double thickness of paper towels. When it has drained, transfer to a ceramic serving dish that holds heat well and place in the oven until ready to serve.
• Dust the fried okra with the red pepper flakes and sea salt, if desired.

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.

SOUTHERN FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

CRISPY INDIAN OKRA

Steps:

• Cut each okra pod vertically into 4 long pieces. Place in a bowl with chickpea flour, ginger paste, lemon juice, chile powder, turmeric, asafetida, carom seeds, and salt; toss to coat.
• Heat 2 inches oil in a deep saucepan over medium heat. Lower okra carefully into the hot oil in batches. Fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining okra.
• Serve sprinkled with chaat masala.

CRISPY FRIED OKRA RECIPE

Steps:

• Okra should be washed and dried with a kitchen towel. Cut the okra lengthwise in half or quarters with a sharp knife, depending on their size.
• Collaborate the flour, semolina, nigella seeds, fennel seeds, Salt, turmeric, and chili powder in a medium mixing bowl. To make a thick batter, whisk together all of the ingredients and then pour in the water.
• Toss in the sliced okra with the batter to coat all of the slides. Allow 15 minutes for preparation.

CRISPY FRIED OKRA WITH CORNMEAL COATING RECIPE

Steps:

• Gather the ingredients. Heat the oven to 200 F.
• Place a rack in a large baking pan and set it aside.
• Wash the okra and drain thoroughly.
• Cut off the stem ends of the okra and then cut the pods crosswise into 1/2-inch rounds.
• Heat the oil in a deep fryer or deep heavy saucepan to 370 F to 375 F.
• In a medium bowl, whisk together the eggs and hot sauce; add okra and stir to coat all pieces thoroughly.
• In a shallow dish, combine the cornmeal, salt, ​and cayenne pepper, if using.
• Dip okra pieces into the cornmeal mixture to coat well.
• When the oil comes to temperature, fry the okra in batches until golden brown, about 4 to 6 minutes for each batch.
• Drain the okra briefly on paper towels. Place the drained okra on a rack in the baking pan and put it in the preheated 200 F oven to keep warm while you cook subsequent batches.

PAN-SEARED OKRA WITH BACON

Steps:

• Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
• Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
• Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

CRISPY FRIED OKRA RECIPE

Steps:

• To prepare the okra, rinse it thoroughly and slice off the top and tail.
• Slice the okra into approximately ½-inch thick pieces.
• Place the okra into a mixing bowl and sprinkle with salt and pepper.
• In a large skillet, heat the oil over medium-high heat until it is hot and shimmering. Add the okra to the pan in a single layer, being careful not to overcrowd it. Cook for 1 to 2 minutes per side, or until it is golden brown and crispy.

SIMPLE FRIED OKRA

Steps:

• Slightly beat egg with fork in medium-sized bowl.
• Pour okra into bowl and mix until coated well with egg.
• Add flour and mix well.
• Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.
• Shake off excess flour from okra then carefully add to skillet. Flip over okra every few minutes, watching carefully so it does not burn on the bottom.
• When golden brown, drain okra on paper towels. Immediately sprinkle with salt and freshly-ground pepper.
• Enjoy!

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.