Fried-Up Okra
Crispy fried okra with a flavorful cornmeal coating, perfect as a snack or side dish for those who enjoy crunchy, savory bites with a hint of seasoning.
Ingredients
Instructions
- Rinse the okra and remove the caps.
- Cut the okra into 1/4-inch pieces.
- Mix cornmeal, flour, and salt in a bowl.
- Toss the okra with the cornmeal mixture until evenly coated.
- Spread the coated okra out on a surface to dry for a few minutes.
- Toss the okra again with the mixture.
- Fill a skillet halfway with Wesson oil and heat until sizzling.
- Add the okra to the hot oil, leaving space to turn them.
- Fry until lightly browned, turning occasionally to prevent burning.
- Remove from oil, season with salt and pepper while still hot.
Tips & Substitutions
For a crispier texture, ensure the okra is well-dried after coating. You can substitute the cornmeal with breadcrumbs for a different crunch. If you're looking for a healthier option, try using an air fryer instead of deep frying. Adjust the seasoning by adding cayenne or paprika for a spicy kick, complementing dishes like Summer Goulash.
Serving Suggestions
Fried okra makes a delightful appetizer or side dish, especially when paired with dipping sauces like ranch or remoulade. Serve alongside Southern classics such as fried chicken or alongside a bowl of Mike'S Ham Bone Soup for a hearty meal. Garnish with fresh herbs for added flavor.
Storage & Reheating
Store any leftover fried okra 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 375°F for about 10 minutes to regain crispiness. Avoid microwaving, as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried-Up Okra contains roughly 108 calories, with 5g protein, 21g carbohydrates, and 1g fat. It is an excellent source of vitamin C (115% of the Daily Value) and dietary fiber (24% of the Daily Value). Note that it is relatively high in sodium, at 645mg per serving (28% 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 ensure to thaw and drain it completely before coating. This helps achieve a better texture and prevents excess moisture from affecting the frying process.
How do I keep the oil from splattering while frying?
To minimize oil splatter, ensure the okra is dry before adding it to the hot oil. You can also use a splatter guard while frying, which can help mitigate mess and keep your cooking area cleaner.
What is the best way to serve fried okra?
Fried okra is best served hot and fresh. Present it on a platter with a variety of dipping sauces for guests to enjoy. Pair it with a fresh salad or spicy slaw for a delicious contrast in flavors.
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).