Here’s Another Okra Recipe- Fried This Time
Fried Okra
In case you missed last week’s email, I’m bringing okra to market this week! Last week I sent out a recipe for Persian style okra stew. This week it’s fried okra. Originating in the South, it’s a very important side dish in Black American cooking. I used to live in North Carolina and I would eat fried okra almost every time I got barbecue. Fried okra is much easier to make than okra stew, just be careful when using hot oil. Don’t worry about the sliminess, it goes away after frying. Here’s the okra stew recipe from last week
Ingredients:
12 ounces fresh okra cut into 1/2 inch pieces
Salt
Pepper
2 large eggs
1/2 cup all-purpose flour
1/2 cup fine yellow cornmeal
1/2 cup seasoned breadcrumbs
1/2 teaspoon smoked paprika
1/4-1/2 teaspoon cayenne add more if you enjoy the spice
Neutral Oil (I like canola) for frying
Directions:
Liberally season okra with salt and pepper
Add eggs to a separate small bowl and whisk until combined
Combine flour, cornmeal, seasoned bread crumbs, paprika and cayenne into another small bowl and whisk together
Begin by dipping okra into dry coating mixture
Next add okra to eggs coating on all sides
Lastly dip back into the coating and set aside okra on baking sheet
Repeat dredging process until all okra is ready. Let them all set for about 15-20 minutes until they are completely set up so the batter stays on
Heat oil going up about an 1 inch in a frying pan over medium high heat. You should be looking for a temperature of around 350 F
Fry okra until golden brown and drain on paper towels
Serve warm
Recipe from Grandbaby Cakes. Check out the detailed recipe here.