It is important to cook them thoroughly, but not burnt, so that the okra slime disappears. Continue cooking until the breaded okra is a deep golden brown. Add bacon, bell peppers, onions, and tomatoes in a large bowl, and stir well to combine. Pan-fry over medium heat, flipping them over frequently with a spatula.When okra is golden brown and fully cooked, remove from oil and drain.You want to make sure each side gets a golden crust, but that it does not burn. When the oil is hot, add okra and allow to fry, undisturbed, for about 2 minutes per side.When the oil shimmers, add the okra to the skillet. TEST THE OIL: I add an okra stem and, when it sizzles immediately, it is ready to go The okra should be fried in one layer, so work in batches if necessary.Add enough oil for a depth of about 1/3", and heat over medium-high.BREAD OKRA IN BATCHES, to fully coat each piece of okra
Add okra to bag, seal and shake vigorously to combine.Combine flour, cornmeal, garlic powder, onion powder, paprika, cayenne, salt and pepper in a large Ziploc bag.When you have reached your desired level of done, remove bacon and drain on paper towels. In a large skillet over medium heat, cook bacon. Combine okra and buttermilk in a bowl, and let soak for 15 minutes.Don’t over-mix, or the okra will lose its coating. When golden brown on all sides, transfer okra to paper towels to drainĪdd bell peppers, onions, tomatoes and bacon to a large bowl, and toss well to fully combine. Add okra in one layer, being sure that the pieces don’t touch (you may need to do this in batches). I recommend doing it in batches, so each piece of okra gets fully coated.Īdd enough oil for a depth of about 1/2″, and heat to medium-high. Once the oil is ready, working in two batches to avoid crowding, drop half the okra into the hot oil and cook it, stirring occasionally, for about 5 minutes. Add okra, seal bag, and shake vigorously to coat. Do not discard bacon fat!Īdd cornmeal and seasonings to a gallon-sized Ziploc Bag. While okra marinates, dice bacon into bite-sized pieces, and cook over medium heat in a skillet until done. There’s a familiar structure to it: Textured, forest-green pods are typically sliced. If using frozen okra, remove from freezer and put into a bowl for about 2 hours to thaw.Īdd buttermilk and okra to a bowl and marinate for 15 minutes. A handful or two of fried okra is often served at restaurants or by home cooks as an appetizer or a side dish. Remove stem from the ends of the okra, and cut okra into 1/2″ slices. Place the remaining okra into the skillet. You can use your favorite combination of spices but the okra will be quite bland with just salt and pepper STEP BY STEP INSTRUCTIONS FOR FRIED OKRA SALAD Test the pan for correct heat by placing 1 slice of okra in the hot shortening. Seasoning – I use onion powder, garlic powder, paprika, and cayenne pepper in addition to salt and pepper. To make fried okra, simply soak the sliced okra pods in egg and coat with a mixture of cornmeal, salt, pepper, or your favorite seasoning mix. I use white wheat flour, but any regular all-purpose flour will do. I use fine ground cornmeal, but there are many different types, so I recommend that you use your favorite. Soak the okra in buttermilk for 15 minutes, and then drain completely.Ĭornmeal is the key to crunchy fried okra. I cut the okra into slices about 1/2″ thick. But you can also cook two batches in one skillet, just make sure the oil in the second batch gets nice and hot before adding the okra.Fresh or frozen okra? I use fresh okra when it’s in season, and frozen when it’s not. This quick recipe calls for you to use two skillets, so the okra will have room to cook up extra crispy. It's a no-nonsense process fitting for this simple dish. Sprinkle okra with salt and pepper and, as the okra fries, sprinkle it with the cornmeal. You simply heat the oil in the skillet and add the okra, stirring to coat. Depending on the variety, if the pods are much longer they are going to be tough and woody, which is never ideal. For the best results, choose fresh okra pods no longer than 4 inches in length. This simple, six-ingredient recipe takes just half an hour to prepare, but it'll add something special to any supper. One of the more traditional (and our favorite) ways to cook okra is to slice it and fry it in cornmeal. Okra, an important member of the canon of Southern foods, is delicious when it's fried, stewed, sautéed, or roasted. While some plants wilt in the seemingly intolerable heat and humidity of a Southern summer, unable to make it under the blistering sun and stuffy humidity, okra doesn't just thrive, but seems to revel in the weather, growing ever taller as the thermometer spikes. Fry the okra for about 4 or 5 minutes until golden brown, and then transfer to a paper towel-lined sheet pan to drain.
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