Dee'S Fried Okra
Crispy, golden fried okra with a savory cornmeal coating, perfect as a snack or side dish for those who enjoy Southern-inspired flavors and crunchy textures.
Ingredients
Instructions
- Wash okra well.
- Trim caps.
- Slice into 1/2 inch pieces.
- Soak in salted ice water for 15 minutes.
- Drain the okra.
- While oil is heating to 350°F, roll okra in cornmeal seasoned with salt and black pepper.
- Dredge only a few pieces at a time, making sure to coat each piece well.
- Drop small batches into hot oil and fry until okra floats and is crispy golden brown.
- Remove from oil with a slotted spoon.
- Drain on paper towels or absorbent brown paper.
- To keep okra warm while frying batches, place in a single layer on baking sheets lined with paper towels.
- Place baking sheets in a warm oven until ready to serve.
Tips & Substitutions
For extra flavor, consider adding spices like cayenne or garlic powder to the cornmeal. If you're out of cornmeal, you can substitute with all-purpose flour or a gluten-free blend. Make sure the oil is hot enough before frying to achieve that perfect crispy texture; use a thermometer for accuracy. Fry in small batches to avoid overcrowding, which can lower the oil temperature.
Serving Suggestions
Serve your fried okra as a delightful appetizer or side dish alongside Southern favorites like Alabama Salad or Easy Coleslaw. It also pairs beautifully with dipping sauces such as ranch or a spicy remoulade. Enjoy it hot for the best texture, and consider serving with a squeeze of lemon for added brightness.
Storage & Reheating
Leftover fried okra can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the okra on a baking sheet and warm in a preheated oven at 350°F for about 10-15 minutes until heated through and crispy. Avoid microwaving, as this will make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Dee'S Fried Okra contains roughly 289 calories, with 12g protein, 74g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (103% of the Daily Value), iron (61% of the Daily Value), and calcium (39% of the Daily Value). Note that it is relatively high in sodium, at 511mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen okra for this recipe?
Yes, you can use frozen okra, but make sure to thaw and drain it thoroughly before coating with cornmeal. Frozen okra may have more moisture, so patting it dry will help achieve a crispier result when frying.
What type of oil is best for frying okra?
It's best to use oils with a high smoke point for frying, such as vegetable oil, canola oil, or peanut oil. These oils will help achieve that crispy texture without burning. Avoid using olive oil for frying at high temperatures as it has a lower smoke point.
Can I make this recipe ahead of time?
While it's best to serve fried okra immediately for maximum crispiness, you can prep the okra and coat it in cornmeal ahead of time. Store the coated okra in the refrigerator for a few hours before frying. Just remember to fry them fresh for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).