Description
This classic Fried Okra recipe offers crispy, golden-brown okra bites that are perfectly seasoned and easy to make at home. Coated in a flavorful blend of flour, cornmeal, breadcrumbs, and spices, then fried until crunchy, this Southern favorite makes a delicious appetizer or side dish.
Ingredients
Scale
Okra and Seasoning
- 12 ounces fresh okra cut into 1/2 inch pieces
- Kosher salt to taste
- Black pepper to taste
Breading Mixture
- 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
Other Ingredients
- 2 large eggs
- Neutral oil for frying (about 2 cups or enough for 1 inch depth in pan)
Instructions
- Season the Okra. Place the cut okra in a bowl and season with kosher salt and black pepper to taste, tossing gently to distribute the seasoning evenly.
- Prepare the Egg Wash. In a separate small bowl, crack and whisk the 2 large eggs until the yolks and whites are fully combined.
- Mix the Dry Coating. In another bowl, combine the all-purpose flour, cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper. Whisk together to ensure the spices and ingredients are well mixed.
- Dredge the Okra (First Coating). Dip the seasoned okra pieces into the dry coating mixture, ensuring each piece is fully coated.
- Dip into Egg Wash. Transfer the coated okra pieces to the bowl with whisked eggs, coating all sides thoroughly.
- Dredge the Okra (Second Coating). Return the okra pieces to the dry coating mixture for a second coating, then place them on a baking sheet to set.
- Let the Coating Set. Allow the coated okra to rest on the baking sheet for 15 to 20 minutes. This resting time helps the breading adhere better during frying.
- Heat the Oil. Pour neutral oil into a frying pan to about 1 inch depth and heat it over medium-high heat until it reaches approximately 350 degrees Fahrenheit.
- Fry the Okra. Carefully place the okra pieces into the hot oil in batches to avoid overcrowding. Fry until golden brown and crisp, about 3 to 5 minutes per batch.
- Drain Excess Oil. Remove the fried okra with a slotted spoon and place them on paper towels to drain any excess oil.
- Serve Warm. Enjoy the fried okra immediately while warm and crispy.
Notes
- Refrigerate leftover fried okra in an airtight container lined with paper towels for up to 3 days after cooling to room temperature.
- Freeze leftovers by flash freezing on a baking sheet for 1 hour, then transferring to a freezer-safe bag for up to 6 months.
- Reheat using an air fryer at 350 degrees Fahrenheit for 4-5 minutes or an oven at 375-400 degrees Fahrenheit for 10-15 minutes, turning halfway for even crispiness.
- Do not microwave leftovers as they will become soggy.
- Cut okra into 1/2 inch pieces to avoid a slimy texture.
- Ensure the oil is hot enough (around 350 degrees Fahrenheit) before frying for crispy results.
- Fry in small batches to prevent overcrowding and steaming.
- For extra crunch, repeat the dredging process for a double coating before frying.
Nutrition
- Serving Size: 1 serving (approx. 2 ounces)
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
