| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 side servings |
| Level: | Intermediate |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 side servings |
Ingredients
- 1 pound okra, stems removed
- 1/2 cup cornmeal
- Vegetable oil
- Kosher salt
Instructions
- Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into 1/4-inch pieces. Set aside.
- Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.
- Add enough vegetable oil to a 12-inch stainless steel saute pan in order to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370 degrees F. Add the okra and fry until golden brown on 1 side, approximately 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, approximately 5 to 6 minutes longer. Remove the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow to cool for 1 to 2 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 287 |
| Total Fat | 21 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 319 mg |
| Serving Size | 1 of 4 servings |
| Calories | 287 |
| Total Fat | 21 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 319 mg |
Reviews
Used 1 bag frozen chooped Okra (hard to find fresh okra in New England placed in a zip lock bag w/ 1 cup bread crumbs, 1/2 cup corn meal, 1tsp black pepper, 1 tsp salt, 1tsp garlic powder, 1 tsp onion powder, 2 tbs paprika (smoked paprika makes it even better, 1 tsp chili powder – as the okra thaws, just shake the bag. Cooked it the same way. Then dipped with 1/4 cup plain greek yogurt w/ 2tsp franks hot sauce.
BUT – I do have a simple suggestion that will VASTLY improve this recipe.
After cutting the okra, lay it out on a cutting board or pan and salt it. Let it sit for 5-10 minutes, then add it to the cornmeal. The salt will bring out the “goo” in the okra, the cornmeal will adhere even better – making the crust just a bit crispier.
And if you can – cook in shortening, with a dab of bacon fat. Enjoy!
thank you Alton
Heavenly!