Keto Fried Okra Recipes
KETO FRIED OKRA
Think you don't like okra? You probably have never had it fried. This Low Carb Fried Okra is nothing sort of spectacular.
Provided by Wendy Polisi
Categories Side Dish
Number Of Ingredients 9
Steps:
- Beat the eggs in a shallow dish. In a separate dish, combine the almond flour, parmesan cheese, baking powder, cajun seasoning, salt, and pepper.
- Dip the okra slices in the eggs and then coat them in the almond flour mixture. Transfer to a parchment-lined baking sheet and continue with the remaining okra.
Nutrition Facts : Calories 153.84 kcal, Carbohydrate 6.19 g, Protein 10.57 g, Fat 10.44 g, SaturatedFat 3.54 g, Cholesterol 65.89 mg, Sodium 679.21 mg, Fiber 2.36 g, Sugar 1.11 g, ServingSize 1 serving
FRIED OKRA WITH CRISPY PARMESAN COATING
This fried okra is very crispy. The Parmesan coating adds a nice flavor to the okra. Since there is no flour or cornmeal used in the recipe, it's perfect for a low carb diet .like Somersizing.
Provided by PanNan
Categories Vegetable
Time 19m
Yield 2 serving(s)
Number Of Ingredients 5
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.
FRIED OKRA
A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Provided by Linda Martin
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 29 g, Cholesterol 46.5 mg, Fat 29.2 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 167.3 mg, Sugar 1.4 g
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- Gather the ingredients. Preheat the oven to 400F degrees, line two baking sheets with parchment paper. Rinse and pat dry the chicken, use kitchen scissors to cut bite-sized pieces trimming the fat away. Prepare okra by slicing ends off and cutting half an inch size pieces.
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- Clean the okra and cut off the tops and tips and discard. Dice the okra into half inch pieces and set to one side. Crack the egg into a mixing bowl and beat to combine. Set aside next to the okra. Add the ground almonds, salt, smoked paprika, garlic powder and oregano to another mixing bowl. Stir well to combine.
- Tip the diced okra into the bowl with the beaten egg. Use a spoon to stir well. Ensure that all the okra pieces are liberally coated in the beaten egg.
- Tip the prepared breading mixture into the bowl with the egg coated okra. Stir well to combine. Ensure that the okra pieces are well coated in the seasoned breading. The breading should easily adhere to the okra - it doesn’t matter if the breading is heavier in some places than others. These parts will just be extra crispy!
- Heat the oil in a large skillet over a medium/high heat. Once hot, add the breaded okra pieces in an even layer. Cook the okra on one side until the breading is crisp and golden - about 4 minutes. Turn and fry the other side for a further four minutes or until the breading is crisp and golden all over and the okra is tender and cooked through. Serve hot.
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