Fried Okra

Fried Okra is super easy to make and seriously addictive. Dredged in flour and fried until golden and crispy, it's delicious as an appetizer or side dish!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

1 lb fresh okra, ends trimmed and cut into ½ inch rounds
0 canola oil
2 eggs
0.75 cup flour
0.25 cup cornstarch
0.5 tsp salt
0.5 tsp pepper
0 Dip the okra in the beaten eggs to fully coat
0 Dredge in flour mixture to fully coat

Instructions

In a cast-iron skillet or heavy-bottomed pot on medium heat, heat about 2-inches deep of oil to 350 F.
In a bowl, whisk eggs until frothy.
In another bowl, combine flour, cornstarch, salt, and pepper. Whisk together until well distributed.
Dip the okra in the beaten eggs to fully coat.
Dredge in flour mixture to fully coat.
In the hot oil, add okra in batches and Cook, stirring now and then, for 2 to 3 minutes or until golden and crisp.
Use a slotted spoon, remove okra from the pot and drain on a wire rack. Season it with additional salt, if desired. Serve with spicy vinegar dip.
Drain the okra well, and Pat them dry to help the breading adhere well.
Deep-fry at the optimal temperature of 350 F to 375 F. Too hot and the coating will burn before the okra is cooked; too low and it will absorb a lot more grease.
Do not overcrowd the pan, and fry in batches as needed. Heat the oil back to 350 F before adding the next batch. Skim any stray pieces of food in the oil to prevent burning and darkening the oil.
Don’t drain on paper towels as they absorb steam, turning deep-fried foods soggy. Instead, drain on a wire rack set over a baking sheet to catch oil drips.