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How To Fry Okra

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Okra, when rolled in cornmeal and fried, doesn't have the gummy substance it has when stewed or boiled. If you don't like okra because of its texture, try it fried.
Difficulty: Average
Time Required: 45 minutes

Here's How:

  1. Cut off stems and tips of about 1 pound of okra. Slice into 1/4-inch pieces.
  2. Cover sliced okra with salted cold water. Refrigerate until thoroughly chilled.
  3. In an iron skillet, heat 1 inch of oil to about 375 degrees.
  4. In a shallow, wide bowl, combine about 3/4 cup of yellow cornmeal with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
  5. If desired, add 1/2 teaspoon of ground cayenne pepper to the cornmeal mixture.
  6. Drain chilled okra well then roll in the cornmeal mixture. Coat thoroughly.
  7. Fry okra in batches for about 5 minutes, or until golden brown.
  8. Remove to paper towels to drain; serve immediately.

Tips:

  1. A deep fryer can be used to fry the okra.
  2. If a thicker coating is desired, dip the okra into beaten egg seasoned with a several drops of Tabasco sauce.

What You Need

  • 1 pound okra
  • salted water
  • heavy skillet or fryer
  • vegetable oil
  • shallow bowl for dredging

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