Description
A classic Southern-style fried okra recipe that delivers a crispy, flavorful bite every time. Fresh okra is coated in a seasoned mixture of flour, cornmeal, and breadcrumbs, then double-dredged in eggs and fried to golden perfection. Perfect as a side dish or a crunchy snack.
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
Wet Ingredients
- 2 large eggs
Frying
- Neutral oil for frying (about 1 inch deep)
Instructions
- Season Okra: Season the freshly cut okra pieces evenly with kosher salt and black pepper to taste.
- Prepare Eggs: Crack the eggs into a small bowl and whisk them until fully combined and smooth.
- Mix Breading: In another small bowl, combine the all-purpose flour, yellow cornmeal, seasoned breadcrumbs, smoked paprika, and cayenne pepper. Whisk together thoroughly to distribute the spices evenly.
- First Coating: Dip the seasoned okra pieces into the dry breading mixture, making sure each piece is coated generously.
- Egg Dip: Next, transfer the coated okra into the whisked eggs, coating all sides completely.
- Second Coating: Dip the egg-coated okra back into the dry breading mixture and set the pieces aside on a baking sheet in a single layer.
- Set the Coating: Allow the double-dredged okra to rest for 15 to 20 minutes so that the coating fully adheres and sets for better frying results.
- Heat Oil: Pour neutral oil into a frying pan to a depth of about 1 inch and heat over medium-high until it reaches approximately 350 degrees Fahrenheit.
- Fry Okra: Fry the okra pieces in batches, avoiding overcrowding the pan, until they are golden brown and crispy. This should take about 3 to 5 minutes per batch.
- Drain: Remove the fried okra with a slotted spoon and drain on paper towels to remove excess oil.
- Serve: Serve the fried okra warm as a delicious side or snack.
Notes
- Storage: Cool fried okra to room temperature before refrigerating. Store in a single layer in an airtight container lined with paper towels for up to 3 days.
- Freezing: Flash freeze leftover fried okra on a baking sheet for 1 hour until solid, then transfer to a freezer-safe bag or container, removing as much air as possible. Can be stored up to 6 months.
- Reheating: Use an air fryer at 350 degrees Fahrenheit for 4-5 minutes to restore crispiness. Alternatively, reheat in a 375-400 degree oven for 10-15 minutes, turning halfway. Avoid microwaving to prevent sogginess.
- Okra Size: Cut okra into pieces no smaller than 1/2 inch to avoid sliminess and maintain texture.
- Frying Temperature: Ensure oil temperature is around 350 degrees Fahrenheit before frying to achieve crispy okra and prevent sogginess.
- Batch Frying: Fry in small batches to avoid overcrowding, which can cause steaming and sogginess instead of crispiness.
- Extra Crunch: For more crunch, double dredge by repeating the egg and breading coating process before frying.
