Description
Cornmeal Fried Okra is a classic Southern dish with a crispy cornmeal coating and tender okra inside. It’s a perfect appetizer, side dish, or snack, served hot with dipping sauces like ranch or spicy aioli.
Ingredients
4 cups fresh or thawed okra
2½ tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1½ cups yellow cornmeal
1 beaten egg
½ teaspoon garlic powder
Oil for deep frying
Instructions
- Slice the okra into ½-inch rounds, discarding the stems and tips.
- Place the sliced okra in a colander and rinse thoroughly under cold water.
- Transfer the okra to a bowl and dust with flour, tossing to coat evenly. Shake off excess flour.
- In a separate bowl, whisk the egg. Add the floured okra and stir until each piece is coated in egg.
- In a large resealable bag, combine cornmeal, garlic powder, salt, and pepper. Add okra in batches, seal, and shake to coat.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F.
- Fry okra in small batches for 2 minutes per side or until golden and crisp.
- Use a slotted spoon to transfer the okra to a paper towel-lined plate to drain.
- Serve hot with ranch or your favorite dipping sauce.
Notes
- For a spicier version, add cayenne pepper or hot sauce to the cornmeal mixture.
- For a vegan version, replace the egg with a flaxseed egg or other egg replacer.
- Use buttermilk instead of egg for a tangy flavor and extra tenderness.
- Double coat the okra with flour and cornmeal for extra crispiness.
- For best results, fry in small batches to avoid overcrowding the pan.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Appetizer, Side Dish
- Method: Deep Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving (about 1/6 of recipe)
- Calories: 160
- Sugar: 3g
- Sodium: 470mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg
