Cookstr.com

Crispy Fried Okra

Updated February 23, 2016
(1 Votes)

0 Comments

Fried okra is a dynamite side dish for all sorts of entrèes. But it’s as addictive as popcorn, so we often pass it during cocktail hours as a snack. Keep the fried okra warm in the oven in an uncovered earthenware dish. When the first guests arrive, fill a few butcher-paper or newspaper cones with the okra, shake some chile flakes and sea salt over them, and pass the cones around while the guests are tucking into their cocktails.

Makes2 pounds; enough for 6 to 8 as a side dish, and 12 for snacking

Cooking Time30 min

Cooking Time - Text30

Cooking Methodfrying

CostInexpensive

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Cocktail Party, Family Get-together

Recipe Coursehors d'oeuvre, side dish

Dietary Considerationlow cholesterol, soy free, tree nut free, vegetarian

Mealdinner, snack

Taste and Texturecrunchy, savory, spiced

Type of Dishvegetable

Ingredients

  • 4 cups peanut or canola oil
  • 2 large eggs, beaten
  • ¾ cup whole milk
  • 2 cups stone-ground cornmeal
  • 3 tablespoons all-purpose flour
  • 1½ teaspoons salt
  • 1½ teaspoons freshly ground black pepper
  • 2 pounds fresh okra, sliced into ½-inch-thick rounds (about 7 cups)
  • Crushed red pepper flakes to taste (optional)
  • Sea salt to taste (optional)

Instructions

Preheat the oven to 225 degrees.

Heat the oil in a 12-inch cast-iron skillet or a 3-quart enameled cast-iron casserole until the temperature on a candy thermometer reads 375 degrees.

In a large bowl, whisk together the eggs and milk until they are well combined, about 1 minute. In a medium bowl, sift the cornmeal, flour, salt, and pepper together twice. Add the okra to the egg mixture and toss until it is evenly coated. Scatter half the dredge over the okra and toss to coat. Scatter the remaining dredge over the okra and toss again.

Transfer about one-third of the okra to the oil with a slotted spoon and fry in batches, turning as necessary with the spoon, until the slices are golden brown all over, about 2 minutes per batch.

Using the slotted spoon, transfer the okra to a plate lined with a double thickness of paper towels. When it has drained, transfer to a ceramic serving dish that holds heat well and place in the oven until ready to serve.

Dust the okra with red pepper flakes and sea salt, if desired, and pass a cruet of Pepper Vinegar around the table when you serve.

YOUR RECENTLY VIEWED RECIPES

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password