Fried Okra

Fried okra is a Southern classic—crispy on the outside, tender on the inside, and full of flavor. It’s perfect as a side dish, snack, or appetizer. This recipe serves about 4 people.

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Ingredients:

For the Okra:

• 1 pound fresh okra
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal (yellow or fine)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon cayenne pepper (optional, for a slight kick)
• 1 large egg
• 1/4 cup milk

For Frying:

• 1 to 2 cups vegetable oil or peanut oil (enough for shallow frying)

Optional for Serving:

• Hot sauce
• Lemon wedges

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Instructions:

1. Prepare the Okra

1. Rinse the okra under cold water and pat dry with a clean towel.
2. Trim the stem ends and cut the okra into 1/2-inch thick slices.
3. Pat the slices dry again to reduce moisture—this helps achieve a crispier coating.

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2. Prepare the Coatings

1. In a shallow dish, mix the flour, cornmeal, salt, black pepper, garlic powder, and cayenne pepper (if using).
2. In a separate shallow bowl, whisk together the egg and milk until smooth.

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3. Coat the Okra

1. Dip the okra slices into the egg mixture, letting any excess drip off.
2. Dredge the slices in the cornmeal-flour mixture, coating evenly on all sides.
3. Place the coated okra on a plate and let sit for 5 minutes to allow the coating to adhere better.

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4. Fry the Okra

1. Heat the vegetable oil in a large skillet over medium heat to about 350°F (175°C).
2. Fry the okra in small batches to avoid overcrowding, which can lower the oil temperature and make the coating soggy.
3. Cook each batch for 3–5 minutes, turning occasionally, until the okra is golden brown and crispy.
4. Use a slotted spoon to remove the okra and place it on a paper towel-lined plate to drain excess oil.

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5. Serve

1. Serve immediately while hot and crispy.
2. Optional: Sprinkle lightly with additional salt, a dash of hot sauce, or a squeeze of fresh lemon juice.
3. Fried okra pairs perfectly with Southern dishes like fried chicken, barbecue, or mashed potatoes.

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Tips for Perfect Fried Okra

• Dry the okra thoroughly before coating to prevent sogginess.
• Cornmeal in the coating gives extra crunch and a slightly nutty flavor.
• Maintain the oil temperature around 350°F (175°C) for even, crispy frying.
• Leftover fried okra can be reheated in a 375°F (190°C) oven for 5–7 minutes to restore crispiness.
• For a lighter version, fried okra can be baked: toss coated okra in a little oil and bake at 425°F (220°C) for 15–20 minutes, flipping halfway.