~ Crispy Fried Okra ~
Hubbys says mines better than his mamas, I'd say it's a toss up! It seems like no matter how much I make, I never have enough! :)
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- 2 lb
- tender okra, sliced into about 1/2 pieces
- 1/3 c
- 1 c
- yellow or white corn meal
- pepper, tony chachere's cajun seasoning all to taste
- 1 c
- vegetable oil
1In a colander, rinse okra and drain well. Can toss in some buttermilk now, if desired. Drain.
I use my cast iron skillet to fry, but you can use any large skillet, preferably like a chicken fryer. I add about 1/4 cup oil for each batch I fry, can add more if becomes too dry before desired crispness. Heat oil over medium high heat.
In a large ziplock baggie, add flour, corn meal and seasonings, zip shut and toss around in hands to mix. Add a couple handfuls of okra to the bag and toss to coat. Working quickly. Add to hot oil, trying to let excess coating fall through your fingers, back into bag.
Be careful not to stir too quickly, let okra become golden on one side, then flip and fry until golden on that side. Repeat with remainder of oil and okra. If you run out of coating, just mix up some more. Pretty simple.
Note: I preheat my oven to warm and cover a sheet pan with paper towels and as each batch of Okra finishes I drain onto pan and place in oven after seasoning with salt while hot.