Description
This Fried Okra recipe features tender fresh okra pieces coated in a crispy, flavorful breading with a hint of smoked paprika and cayenne for a spicy kick. Perfectly fried to golden brown perfection, this Southern classic makes a delicious side dish or snack that is best served warm and crispy.
Ingredients
Scale
Okra
- 12 ounces fresh okra, cut into 1/2 inch pieces
Seasoning & Coating
- Kosher salt and black pepper, to taste
- 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, about 1 inch deep for frying (such as vegetable or canola oil)
Instructions
- Season the okra: Place the cut okra in a bowl and season with kosher salt and black pepper evenly to taste.
- Prepare eggs: In a separate small bowl, whisk the 2 large eggs until well combined and smooth.
- Mix dry coating: In another bowl, whisk together the all-purpose flour, yellow cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper.
- Dredge the okra - first coating: Dip the seasoned okra pieces into the dry coating mixture, ensuring they are fully coated.
- Dredge the okra - egg wash: Transfer the coated okra to the bowl with whisked eggs and dip each piece thoroughly, making sure they are fully coated with egg on all sides.
- Dredge the okra - final coating: Return the okra pieces to the dry coating mixture again, pressing lightly to adhere the coating well. Place the coated okra on a baking sheet.
- Set the coating: Let the coated okra rest on the baking sheet for about 20 minutes to allow the coating to set and stick properly before frying.
- Heat oil: Pour neutral oil to about 1 inch depth in a large frying pan and heat over medium-high heat until the oil reaches approximately 350 degrees Fahrenheit.
- Fry the okra: Fry the okra pieces in batches, avoiding overcrowding, until golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer them to paper towels to drain excess oil.
- Serve: Serve the fried okra warm for best taste and texture.
Notes
- Store leftovers in a single layer in an airtight container lined with paper towels in the refrigerator for up to 3 days.
- For freezing, flash freeze the fried okra on a baking sheet for 1 hour, then transfer to an airtight freezer-safe bag or container and freeze for up to 6 months.
- Reheat in an air fryer at 350 degrees Fahrenheit for 4-5 minutes or in a preheated oven at 375-400 degrees Fahrenheit for 10-15 minutes, turning halfway, to restore crispiness.
- Do not microwave fried okra as it will become soggy.
- Avoid cutting okra pieces too small to prevent slimy texture.
- Ensure oil is hot enough at 350 degrees Fahrenheit before frying to achieve crispiness and avoid sogginess.
- Fry in batches to avoid overcrowding and steaming the okra.
- For extra crunch, double dredge by repeating the egg and dry coating steps once more.
Nutrition
- Serving Size: 1 serving (about 2 ounces)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
