Description
This Fried Okra recipe delivers crispy, golden-brown okra pieces coated in a seasoned cornmeal and breadcrumb crust. Perfectly spiced with smoked paprika and cayenne, this Southern classic is easy to prepare, fried to perfection, and served warm as a delightful snack or side dish.
Ingredients
Scale
Okra and Seasonings
- 12 ounces fresh okra cut into 1/2 inch pieces
- Kosher salt to taste
- Black pepper to taste
Coating
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup fine yellow cornmeal
- 1/2 cup seasoned breadcrumbs
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
For Frying
- Neutral oil for frying (about 2 cups or enough for 1 inch depth in pan)
Instructions
- Season the Okra: Sprinkle the fresh okra pieces with kosher salt and black pepper to taste, tossing gently to coat evenly.
- Prepare Egg Wash: Crack the 2 large eggs into a small bowl and whisk them together until fully combined and smooth.
- Mix Dry Coating: In another bowl, combine the all-purpose flour, fine yellow cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper. Whisk well to mix all the dry ingredients thoroughly.
- First Dredge: Dip each okra piece into the dry coating mixture, ensuring an even layer covers them fully.
- Egg Dip: Next, transfer the coated okra pieces to the egg wash, turning each piece so it is completely coated on all sides.
- Final Coating: Return the okra to the dry mixture, coating again thoroughly. Place the prepared okra pieces on a baking sheet in a single layer.
- Set the Coating: Allow the coated okra to rest on the baking sheet for 15 to 20 minutes. This helps the breading adhere well and prevents it from falling off during frying.
- Heat Oil: Pour neutral oil into a frying pan to a depth of about 1 inch and heat over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
- Fry Okra: Working in batches to avoid overcrowding, fry the okra pieces in the hot oil until they are golden brown and crisp, about 3 to 5 minutes per batch.
- Drain Excess Oil: Remove the fried okra with a slotted spoon and drain on paper towels to remove excess oil.
- Serve Warm: Serve the fried okra immediately while hot and crispy for best flavor and texture.
Notes
- Refrigerate leftover fried okra in a single layer in an airtight container lined with paper towels for up to 3 days.
- Freeze by flash freezing on a baking sheet before transferring to a freezer-safe container; they keep well for up to 6 months.
- Reheat using an air fryer at 350 degrees Fahrenheit for 4–5 minutes or bake in an oven at 375 to 400 degrees for 10–15 minutes, turning halfway for crispiness.
- Do not microwave leftovers, as this will make them soggy.
- Cut okra pieces no smaller than 1/2 inch to avoid sliminess.
- Ensure oil reaches 350 degrees Fahrenheit before frying to achieve crispy texture.
- Fry in small batches to prevent steaming and sogginess.
- For extra crunch, repeat the dredging process by dipping back into eggs and then dry mix again before frying.
Nutrition
- Serving Size: 1 serving (approximately 85 grams)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 70 mg
