Crispy fried okra is such a treat. A little cayenne flavors the cornmeal coating in this fried okra recipe.
Even if you are not a fan of okra or the texture is off-putting, you just might like fried okra. When okra is deep fried, the infamous slimy texture disappears. It goes well with any good Southern meal. Fry up some okra to go with your New Year's Day dinner or with a holiday meal. It will be an instant hit!
- 1 pound fresh okra
- 2 large eggs
- 4 to 6 dashes hot pepper sauce
- 1 cup cornmeal
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon ground cayenne pepper
- vegetable oil (for deep frying)
- Heat the oven to 200 F.
- Place a rack in a large baking pan and set aside.
- Wash the okra and drain thoroughly.
- Cut off the stem ends of the okra and then cut the pods crosswise into 1/2-inch rounds.
- Heat the oil in a deep fryer or deep heavy saucepan to 370 F to 375 F.
- In a medium bowl, whisk together the eggs and hot sauce; add okra and stir to coat all pieces thoroughly.
- In a shallow dish, combine the cornmeal, salt, and cayenne pepper, if using.
- Dip okra pieces into the cornmeal mixture to coat well.
- When the oil comes to temperature, fry the okra in batches until golden brown, about 4 to 6 minutes for each batch.
- Drain the okra briefly on paper towels. Place the drained okra on a rack in the baking pan and put it in the preheated 200 F oven to keep warm while you cook subsequent batches.
|Nutritional Guidelines (per serving)|
|Total Fat||7 g|
|Saturated Fat||2 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||6 g|