Okra can be intimidating but we urge you to embrace this vegetable. While some say this seedy summertime staple can be slimy, it's delicious fried in gumbos, stewed with tomatoes, or skillet roasted with shrimp. Okra is one of the region's most beloved vegetables. And if it's summer in the South, it's the perfect time to give okra a chance. Place a colander with wide holes over a large bowl to "sift "the breaded okra from the flour before frying.There's always an occasion for snacking on flavorful seasonal produce in fresh, uncomplicated ways. Finish with a sprinkle of kosher salt, if desired. Use a slotted spoon or spider to transfer the okra to a paper towel-lined plate. Working in two batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes. Seal the bag, trapping some air inside, and toss well to coat the okra. Step 5 Once the oil is ready, remove the okra from the egg mixture with a slotted spoon, draining off as much egg as possible, and add to the bag with the breading.Step 4 Meanwhile, in a gallon-sized zip-top bag, combine the cornmeal, flour, remaining 1 teaspoon of salt, black pepper, and cayenne (if using).Step 3 Heat ¾-inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚.Add the okra and mix well to coat with the egg. Step 2 In a medium bowl, lightly beat the eggs with ½ teaspoon salt.Cut the okra crosswise into ½-inch pieces.
Step 1 Trim the stems and thin tips from the fresh okra pods.You’ll also find that cooking okra over high heat or frying it will produce the best tasting okra without any of that slimy texture. If you can only find frozen okra, drying it is even more important. Look for fresh okra in July and August (the smaller pods will be tender and less woody) and dry it to prevent it from becoming slimy. So, the best way to prevent the unwanted texture is to slice it just before eating or cooking. And the longer it sits cut open, the slimier it will be. It’s true: Okra has a tendency to be slimy when it’s cut. We recommend draining it and patting it dry completely with paper towels before breading and frying. Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We prefer fresh okra for its texture and flavor, but if you’re in a pinch, you can use frozen okra instead. It’s best served warm with a sprinkle of salt. To get the crispy coating, the okra is fried in piping hot oil for just a couple of minutes. The bite-sized okra is quickly dipped in egg, then tossed in a zip-top bag with a breading mixture made from a combination of cornmeal, flour, and cayenne pepper. It’s simple, flavorful, and easy to devour.įried okra is so easy to make! You don’t even need to go through all the steps of a classic dredge.
In fact, this fried okra has an incredible extra crispy, golden crust that comes from a blend of seasoned cornmeal. While okra sometimes has a bad reputation for being slimy, when it’s fried this way, there’s no slime in sight. Fried okra is a delicious summer appetizer or weeknight Southern comfort food side dish-when it’s done right (aka no slime). But one of the most popular ways to cook okra is to fry it. It can be found grilled, pickled, or stirred into gumbo. But whether or not you’ve had raw okra, you’ve probably seen okra cooked in some shape or form. She can often be found eating fresh okra raw with just a sprinkle of salt (if this is new to you, it’s a must-try). Along with being a staple in the South, okra is also grown in Oklahoma, where Ree Drummond plants the summer vegetable in her garden.
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