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Crispy Southern Fried Okra

Crispy Southern Fried Okra

Crispy Southern Fried Okra is a classic side dish with a crunchy coating and a tender vegetable inside, perfect alongside Southern favorites like fried chicken and cornbread.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Coating
  • 1 cup cornmeal Can be used for a rustic texture.
  • 1/2 cup all-purpose flour Used for a finer texture in the coating.
  • 1 teaspoon salt Adjust according to taste.
  • 1 teaspoon pepper Use freshly ground for best flavor.
For the Okra
  • 1 pound fresh okra Look for small, tender pods without blemishes.
  • 2 cups vegetable oil For frying; oil should be hot enough to fry without soaking.

Method
 

Preparation
  1. Wash the okra and slice it into 1/2 inch thick pieces.
  2. In a bowl, mix the cornmeal, flour, salt, and pepper together for the coating.
Frying
  1. Heat the vegetable oil in a deep pan over medium-high heat.
  2. Dredge the okra slices in the cornmeal mixture until evenly coated.
  3. Fry the coated okra in batches, being careful not to overcrowd the pan.
  4. Cook until golden brown and crispy, about 3-4 minutes.
  5. Remove the fried okra and drain on paper towels.
Serving
  1. Serve hot as a side dish with your favorite Southern meals.

Notes

Fried okra is best enjoyed fresh, but can be stored in the fridge for 3-4 days. To reheat, ensure that it reaches a temperature of 165°F.