Fried okra recipe

Fried okra recipe

Fried okra is a tasty treat. Just coat okra with beaten egg and then seasoned corn meal, corn flour, or semolina to give it an additional crunch.

You can fry the pods total, but there’s nothing incorrect with cutting the okra into bite-size pieces very first to fry up into popcorn-like snacks. In both situation, serve them plain, or offer you a spiced aioli for dipping.

Elements

  • one pound okra
  • 2 eggs
  • two tablespoons water
  • one one/2 cup cornmeal (or corn flour or semolina)
  • 1/2 teaspoon fine sea salt (plus more for sprinkling, if you like)
  • 1/4 teaspoon black pepper (freshly ground)
  • Optional: one/4 teaspoon cayenne
  • Vegetable oil (for frying)

Measures to Make It

Collect the substances.

Trim the stem ends off the okra pods. Minimize the pods into bite-size pieces, if you like. Set aside.

In a huge bowl, beat the eggs with two tablespoons water. Beat them properly so the mixture is of a uniform, watery consistency. Set aside.

In a second big bowl, combine the cornmeal, salt, pepper, and optional cayenne. Set aside.

In a large hefty pot, heat at least half an inch of oil to 350 F to 375 F. Measure the temperature with a thermometer. Or, test it by dipping a piece of bread or the deal with of a wooden spoon into the oil—it need to sizzle instantly and steadily. If it doesn’t sizzle, it really is not sizzling enough. If it bubbles up violently, it is too sizzling.

Although the oil heats, put the okra in the egg and toss it to extensively coat the pods. Lift the okra out, letting as significantly extra egg drip off as feasible (you can also basically strain it in a colander if you desire).

Operating in batches of 4 or five pods, use a single hand to place the egg-coated okra in the cornmeal and the other hand to toss it to coat it entirely with the cornmeal mixture. Note that you’re utilizing one hand to touch the moist okra and one particular hand to touch the dry cornmeal.

Put the coated okra on a plate or baking sheet. Repeat with remaining okra pods.

Fry the coated okra in batches. The pods should be in a single layer and they should not touch. Fry each and every batch until the coating turns brown and crispy (and the okra is tender inside).

Use tongs or a slotted spoon to transfer the cooked okra to a layer of paper towels to drain.

Repeat with the remaining okra.

Serve fried okra scorching, sprinkled with added salt, if you like.

Joss Whedon

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