Best Southern Style Fried Okra Recipes
SOUTHERN FRIED OKRA
Golden brown with a little fresh green showing through, this fried okra recipe is crunchy and addicting! My sons like to dip them in ketchup. -Pam Duncan, Summers, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.
Nutrition Facts : Calories 368 calories, Fat 31g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 410mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein.
FRIED OKRA
Is it really a Southern feast without a plate of fried okra? In the warm months, this classic dish can be found at barbecue joints, meat-and-threes, and backyard cookouts throughout the South. There are many ways to prepare okra-it can be skewered, charred, grilled, or sautéed-but the most popular and traditional Southern method to give it a quick cornmeal dredge and fry it.The recipe is simple and straightforward. All you'll need is fresh okra, salt, cornmeal, and canola oil to pull off this stellar side. Southerners know that fried okra doesn't require much dressing up-when you try to get fancy, you run the risk of losing the true spirit of the dish. The process of frying okra may be simple, but the result is utter perfection-gorgeous, golden-brown nuggets of soft-on-the-inside, crunchy-on-the-outside okra. This fried favorite is also a great way to convince the kids to eat their vegetables. Don't let the summer pass by without making this dish at least once.
Provided by Southern Living Editors
Categories Okra
Time 52m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Cut off and discard tip and stem ends of okra; cut okra crosswise into 1/2-inch-thick slices. Place in a large bowl.
- Combine 3 qt. water and salt; pour over okra. Soak 30 minutes; drain, rinse well, and drain again. Dredge okra, in batches, in cornmeal.
- Pour oil to a depth of 2 inches into a Dutch oven; heat to 375ºF. Fry okra, in batches, 4 minutes or until golden. Drain on paper towels. Serve immediately.
SOUTHERN FRIED OKRA
This is another recipe I grew up with. This is passed down from word of mouth, no one has ever written it down before! Fresh, fried okra is soo simple to fix and soo good!
Provided by Jessica K
Categories Vegetable
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.
- Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high.
- Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!
- Drain on paper towel lined plate. Sprinkle with salt and pepper (i don't use pepper but some people prefer it).
- Repeat with rest of okra till all gone. Enjoy!
FRIED OKRA
A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.
Provided by Linda Martin
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
- Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 29 g, Cholesterol 46.5 mg, Fat 29.2 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 167.3 mg, Sugar 1.4 g
"FRIED" OKRA, SOUTHERN-STYLE
We're cutting calories at our house, and I wanted to find a way to fix okra that was not deep-fried but also not slimy. I went for a stir-fried/pan-fried version that uses both Thai and Southern seasonings. I just made it for the first time tonight and it will now have a place in our regular rotation. Trust me, it still carries the same flavors as the "real" thing.
Provided by EdithAnn
Categories Vegetable
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Top the chili pepper and score it down the middle. We use red Thai chilis.
- Peel and smash the clove of garlic, leaving it mostly intact. Set aside with the chili pepper.
- Wash and thoroughly dry the okra. Cut off and discard ends. Slice into 1/8" slices on the diagonal.
- Heat a non-stick frying pan/skillet over medium heat. When hot, add 1 tbsp of the oil, the chili pepper, and the garlic. Stir-fry for one minute, then discard the chili pepper and garlic.
- Add the sliced okra to the pan, stirring frequently. Stir-fry for five minutes.
- Add the remaining 1 tbsp oil and sprinkle with sea salt and a couple of grinds of black pepper, to taste. Continue to stir-fry the okra for another 5-10 minutes, depending on how soft or crunchy you want your okra-- the longer you fry it, the softer it will get. I prefer mine softer. Your okra should be browned somewhat to get the authentic "Southern" flavor of fried okra.
- Remove to a warm plate and serve immediately.
Nutrition Facts : Calories 110.6, Fat 9.2, SaturatedFat 1.6, Sodium 7.6, Carbohydrate 7, Fiber 2.7, Sugar 1.7, Protein 1.9
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