Crispy, crunchy and absolutely delightful. It’s hard to stop eating fried okra once you pop a few of these tasty bites!
Fried okra is a fantastic way to prepare this much-maligned vegetable. It has a reputation for being slimy, which some find off-putting. However, everything changes when you coat okra in cornmeal and cook it quickly in hot oil. It becomes delightfully crunchy, and the slime factor is negligible. It’s one of those southern comfort food recipes that can convert even the staunchest okra hater. Serve it as a snack or appetizer with a dipping sauce, and you’ll find out why some people call fried okra “popcorn:” It’s hard to stop once you indulge in these bite-sized treats!
Ingredients
- 1-1/2 cups sliced fresh or frozen okra, thawed
- 3 tablespoons buttermilk
- 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 1/4 teaspoon salt
- 1/4 teaspoon garlic herb seasoning blend
- 1/8 teaspoon pepper
- Oil for deep-fat frying
- Additional salt and pepper, optional
Directions
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- 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. oil to 375°. Fry okra, a few pieces at a time, 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
3/4 cup: 200 calories, 12g fat (1g saturated fat), 1mg cholesterol, 430mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 5g protein.