The cornmeal dredge is a classic coating for okra however, you could probably create a tasty fried okra with bread crumbs, too. If you want to prepare this recipe using frozen okra, simply thaw the okra before soaking and breading. The quick cooking method (frying) also helps to prevent any gooey feel. To avoid any “slimy” texture, cut the okra just before you’re ready to soak and dredge it. Season with additional salt and pepper, to taste, while the okra is still warm. Using a skillet, gently flip the okra every few minutes to make sure it is browned on all sides. When the pan is heated, add the dried okra and saut for about 12-15 minutes. Use a slotted spoon to remove okra from the oil place on paper towels to drain. Cook okra in a pan: Heat olive oil in a skillet over medium heat. Add the garlic and let it sizzle until it just starts to turn golden, about 1 minute.

Once the pan is hot, add the oil, swirl the pan to coat the bottom with the oil, and heat until the oil shimmers, about 30 seconds. Fry to a golden brown on each side tossing with a spatula. If it starts to fry then add the remaining okra. Fry the okra until golden brown, about 3-5 minutes. Heat a large frying pan over medium-high heat. Check your heat in the skillet by tossing in a piece of coated okra. Add just enough okra to cover the bottom of the. Saute, turning frequently to brown as evenly as possible, until golden brown and. In a large deep cast-iron or other heavy skillet, heat cup of the oil over high heat until almost smoking. Place breaded okra into the hot oil, working in small batches so that you don’t overcrowd the pan. Add the okra in one layer to the pan and sprinkle with the salt and pepper. Pour oil into a large cast iron skillet or Dutch oven to about 1 inch deep. Place small batches of okra into the cornmeal mixture, tossing to coat. In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.ĭrain milk from the bowl of okra. Skip the fried okra and bake it instead This method for roasted okra comes together quickly and tastes delicious perfectly seasoned and a little crispy. Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes.

For a little spiciness, you can also use other seasonings like garlic powder, cajun seasoning, creole seasoning, or cayenne pepper.Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces.

Cut off the ends and slice fresh okra into 1/4 inch chunks. Garlic salt can be substituted for Texas Pete if desired. Add seasoning to the cornmeal mix and whisk together.

I highly suggest fresh okra, but you can use frozen okra in a pinch. Fried Okra Prepare a dredging station with one bowl of buttermilk and a large bowl of cornmeal mix.

1 tablespoon of lemon juice or white vinegar added to 1 cup of milk and let stand for 5 to 10 minutes. Place flour, cornmeal, salt, and pepper in another bowl whisk to combine. ( for my homemade biscuits) If you don’t, just use a substitute. Meanwhile, whisk together eggs and milk in a bowl.

I keep buttermilk in my refrigerator at ALL TIMES.

Vegetable oil – Or canola oil for frying.

Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Remove from skillet, and drain well on paper towels. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally.

Salt and black pepper – This is the only seasoning you will need for fried okra. Step 2 Pour 1/4 cup oil into a large skillet over medium-high heat.Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Buttermilk – Some recipes call for an eggwash, but any true southerner will tell you buttermilk is the only way to go! The buttermilk gives the fried okra a thicker texture and a little tang. In a medium bowl, combine cornmeal, flour, House Seasoning and cayenne pepper.The cornmeal adds more of a crunchy texture to the finished product. But some people use both flour and corn, some use just flour. Self-rising cornmeal mix – This is our choice for crispy, crunchy fried okra.You will only need a few ingredients to make this fabulous side dish. Immediately sprinkle with salt and freshly-ground pepper. Place the remaining okra into the skillet. When golden brown, drain okra on paper towels. Test the pan for correct heat by placing 1 slice of okra in the hot shortening. Flip over okra every few minutes, watching carefully so it does not burn on the bottom. Shake off excess flour from okra then carefully add to skillet. What You Will Need for Southern Fried Okraįried okra is coated in buttermilk and then dredged in seasoned flour or cornmeal. Preheat skillet on medium-high until hot then add enough oil to coat bottom of pan.

Pan fried okra