Good Hot And Cold Okra
Crispy, golden okra coated in a savory batter, perfect for a quick snack or side dish that offers a satisfying crunch and subtle peppery warmth, ideal for casual gatherings or a comforting meal.
Ingredients
Instructions
- Combine 2 lb. cut okra, 1/2 cup corn meal, 1 tsp pepper, 2 cups flour, 1/2 tsp salt, and 4 eggs in a large bowl; mix until well coated.
- Heat cooking oil in a large skillet over medium-high heat until shimmering.
- Add the okra mixture to the hot oil, spreading evenly.
- Cook until the okra turns golden brown, about 5-7 minutes, turning occasionally for even browning.
- Serve hot or let cool for a tasty cold snack.
Tips & Substitutions
For a gluten-free option, substitute the flour with a gluten-free blend. You can also use panko breadcrumbs instead of cornmeal for extra crunch. Be careful not to overcrowd the skillet to ensure even cooking. If you want to add extra flavor, consider mixing in some Cajun seasoning or garlic powder with the okra mixture.
Serving Suggestions
Serve the hot okra as a delicious appetizer or snack, and consider pairing it with a dip such as ranch or a spicy remoulade. For a complete meal, serve alongside fried chicken or as part of a Southern-inspired spread with dishes like Peggy Dring'S Carrot Cake for dessert.
Storage & Reheating
Store leftover okra in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crisp. Avoid microwaving as it may make the okra soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Good Hot And Cold Okra contains roughly 915 calories, with 10g protein, 214g carbohydrates, and 1g fat. It is an excellent source of vitamin A (179% of the Daily Value), vitamin C (171% of the Daily Value), and iron (76% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh okra instead of frozen?
Yes, fresh okra works perfectly and will provide a better texture. Just make sure to wash and cut it into your desired size before mixing it with the other ingredients.
What oil is best for frying the okra?
Use oils with a high smoke point, such as vegetable or canola oil. These oils will allow you to achieve a crispy texture without burning during frying.
Can I make this recipe in advance?
While the mixture can be prepared ahead of time, it’s best to cook the okra fresh to enjoy optimal crunchiness. However, pre-breading the okra and storing it in the fridge for a few hours can save time on the day of serving.
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).