Fried Okra
Fried Okra is a Southern classic and beloved comfort food known for its crispy, golden-brown exterior and tender, flavorful interior. This recipe transforms fresh okra into a delicious treat that’s perfect as a side dish or a snack. The okra slices are coated in a mixture of all-purpose flour, cornmeal, salt, and M-K Granulated Black Pepper, giving them a savory and slightly spicy flavor profile. Dip them in beaten egg before coating them with the flour mixture, which helps create a crispy and crunchy texture when fried.
Frying the okra in hot shortening results in a satisfying contrast between the crispy outer layer and the tender, juicy okra inside. Whether served as a side dish alongside fried chicken or as a stand-alone snack, Fried Okra is sure to be a hit at your table. Enjoy the delicious taste of homemade Fried Okra, which captures the essence of Southern cuisine and the comforting flavors of the South.
Ingredients
- 1 quart Okra
- 1/2 cup All-Purpose Flour
- 1/2 cup Cornmeal
- 1/2 teaspoon Salt
- 1/8 teaspoon M-K Granulated Black Pepper
- 1 cup Shortening
- 1 Egg, beaten
Directions
- Start by washing the okra thoroughly. Cut off the tips and stem ends.
- Slice the okra into 1/2-inch pieces and set them aside.
- In a bowl, combine the all-purpose flour, cornmeal, salt, and M-K Granulated Black Pepper. Mix these dry ingredients together until well combined.
- Heat the shortening in a large skillet until it’s hot and ready for frying.
- Dip the okra slices into the beaten egg, ensuring they are coated.
- Next, coat the egg-dipped okra slices in the flour mixture, making sure they are evenly coated.
- Fry the coated okra slices in the hot oil in batches. Be careful not to overcrowd the skillet. Fry until the okra turns brown and becomes crisp, which typically takes a few minutes.
- Once fried to perfection, use a slotted spoon to remove the fried okra from the oil and place them on paper towels to drain any excess oil.
- Serve the Fried Okra as a delightful and crispy side dish or snack.
