Best 5 Simple Fried Okra Recipes
**Fried okra**, a quintessential Southern dish, is a delightful treat that combines crispy exteriors with tender, flavorful interiors. This versatile vegetable can be prepared in various ways, including frying, sautéing, roasting, and grilling. In this article, we present a collection of simple yet delicious fried okra recipes that cater to different preferences and dietary restrictions.
Our first recipe is a classic Southern-style fried okra that uses a traditional batter made with all-purpose flour, eggs, and milk. This classic coating provides a golden-brown crust that perfectly complements the okra's natural sweetness. For a healthier alternative, we offer an air fryer fried okra recipe that uses minimal oil to achieve a crispy texture without compromising flavor.
If you're looking for a gluten-free option, we have a recipe that utilizes almond flour and tapioca flour to create a crispy coating that's both flavorful and allergy-friendly. And for those who prefer a spicy kick, our Cajun-style fried okra recipe incorporates a blend of spices to add a delightful heat to the dish.
Additionally, we feature a panko-crusted fried okra recipe that adds a unique crunch and texture to the okra. This recipe uses panko breadcrumbs, which are made from Japanese bread, to create a light and airy coating that pairs perfectly with the okra's tender interior.
Finally, for those with a sweet tooth, we have a recipe for fried okra coated in a sweet and tangy glaze made with honey, soy sauce, and rice vinegar. This glaze adds a delightful balance of flavors that makes the okra irresistible.
No matter your preference or dietary restriction, this collection of fried okra recipes offers a delicious and satisfying dish that's sure to become a favorite. So gather your ingredients, heat up your skillet or air fryer, and let's embark on a culinary journey that celebrates the wonders of fried okra.
SIMPLE FRIED OKRA
With only a few ingredients and about 10 minutes, you can enjoy light, crispy okra anytime. I prefer okra with a light flour coating versus corn meal. I want to taste the okra -- not the breading! Fried okra, a country staple, is best served hot alongside thick-sliced summer tomatoes.
Provided by Gunslingers Wife
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Slightly beat egg with fork in medium-sized bowl.
- Pour okra into bowl and mix until coated well with egg.
- Add flour and mix well.
- Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.
- Shake off excess flour from okra then carefully add to skillet. Flip over okra every few minutes, watching carefully so it does not burn on the bottom.
- When golden brown, drain okra on paper towels. Immediately sprinkle with salt and freshly-ground pepper.
- Enjoy!
FRIED OKRA
Is it really a Southern feast without a plate of fried okra? In the warm months, this classic dish can be found at barbecue joints, meat-and-threes, and backyard cookouts throughout the South. There are many ways to prepare okra-it can be skewered, charred, grilled, or sautéed-but the most popular and traditional Southern method to give it a quick cornmeal dredge and fry it.The recipe is simple and straightforward. All you'll need is fresh okra, salt, cornmeal, and canola oil to pull off this stellar side. Southerners know that fried okra doesn't require much dressing up-when you try to get fancy, you run the risk of losing the true spirit of the dish. The process of frying okra may be simple, but the result is utter perfection-gorgeous, golden-brown nuggets of soft-on-the-inside, crunchy-on-the-outside okra. This fried favorite is also a great way to convince the kids to eat their vegetables. Don't let the summer pass by without making this dish at least once.
Provided by Southern Living Editors
Categories Okra
Time 52m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Cut off and discard tip and stem ends of okra; cut okra crosswise into 1/2-inch-thick slices. Place in a large bowl.
- Combine 3 qt. water and salt; pour over okra. Soak 30 minutes; drain, rinse well, and drain again. Dredge okra, in batches, in cornmeal.
- Pour oil to a depth of 2 inches into a Dutch oven; heat to 375ºF. Fry okra, in batches, 4 minutes or until golden. Drain on paper towels. Serve immediately.
FRIED OKRA
A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Provided by Linda Martin
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 29 g, Cholesterol 46.5 mg, Fat 29.2 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 167.3 mg, Sugar 1.4 g
SOUTHERN FRIED OKRA
Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. -Pam Duncan, Summers, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.
Nutrition Facts : Calories 368 calories, Fat 31g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 410mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
PAN-FRIED OKRA
As one of the most respected cooks in America's Lowcountry region, Emily Meggett knows a thing or two about taking humble ingredients and transforming them into an irresistible plate of food. Such is the case for the matriarch's pan-fried okra, from her cookbook "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island" (Abrams, 2022), a book that I co-wrote. Her recipe is constructed around the use of fresh, seasonal okra pods. Mrs. Meggett dismisses what she views as the excessive use of dairy-based cornmeal batters in restaurant versions of fried okra; instead, she lightly coats her okra, allowing the beauty and taste of the vegetable to shine in each mouthful.
Provided by Kayla Stewart
Categories dinner, easy, snack, vegetables, appetizer, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Wash the okra, and place aside, leaving the okra slightly wet. Cut the okra crosswise into 1/2-inch pieces and place in a large bowl. Season the okra with the salt, adding more to taste.
- Pour the cornmeal over the okra. Using both hands, firmly grip the bowl, and shake it until all the okra pieces are coated. If too dry, add a little water, 1 tablespoon at a time, and, if needed, more cornmeal can be added. Lightly press the okra with your hands, making sure that the cornmeal sticks to the okra. Toss the okra again. All the pieces should be coated evenly, with a light layer of cornmeal - but the okra shouldn't be obscured.
- In a large cast-iron skillet, heat the oil over medium-high. You can determine if the oil is ready by dropping a pinch of cornmeal into it; the oil should sizzle, but not smoke. (If it's not hot enough, the okra will soak up the oil.)
- Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes, until golden and crisp. Using a slotted spoon or spider, remove the okra to a plate covered with a paper towel to drain excess oil. Repeat with remaining okra, and serve immediately.
Tips:
- Selecting the right okra: Choose tender, young okra, preferably between 3 and 4 inches long. Avoid okra that is too mature or has blemishes.
- Preparing the okra: Rinse the okra thoroughly and pat it dry with a clean towel. Cut the okra into 1-inch pieces or leave them whole if preferred.
- Frying the okra: Heat a large skillet or frying pan over medium heat. Add enough oil to cover the bottom of the pan. Once the oil is hot, carefully add the okra in a single layer. Fry the okra, stirring occasionally, until it is golden brown and crispy on all sides.
- Seasoning the okra: Once the okra is cooked, season it with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or cayenne pepper, to taste.
- Serving the okra: Fried okra can be served as a side dish or appetizer. It can also be added to salads, sandwiches, or tacos.
Conclusion:
Fried okra is a delicious and versatile dish that can be enjoyed in many different ways. Whether you serve it as a side dish, appetizer, or ingredient in another dish, fried okra is sure to please everyone at the table. With its crispy texture and flavorful taste, fried okra is a Southern classic that everyone should try.
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