Crispy Southern Fried Okra the Noslime Guarantee

Recipe Introduction

Quick Hook

Ever wondered how to fry okra and get it perfectly crispy? This recipe is your answer! Forget slimy okra. Get ready for golden, crunchy bites. It's a Southern comfort food dream, mate.

Brief Overview

This Best Fried Okra Recipe comes straight from Southern kitchens. It's easier than you think! The whole thing takes only about 30 minutes. This recipe makes enough for 4-6 people.

Main Benefits

Okra is packed with fiber. That's great for your gut! Serve this Crispy Fried Okra at your next barbecue. What makes this recipe special? It's all about preventing the slime.

Let's dive into the ingredients!

Ingredients for the Golden Brown Okra Recipe

Alright, gather 'round! To make this magic happen, you'll need:

• 1 pound (450g) of fresh okra.
• 1 cup (120g) all-purpose flour.
• 1/2 cup (60g) yellow cornmeal.
• Spices like salt, pepper, garlic powder, and paprika.
• One egg and a bit of buttermilk.
• Vegetable or peanut oil for frying.

Preventing Slimy Okra: My Secret

Honestly, how to prevent slimy okra is the million dollar question. My trick? Make sure that the okra is bone dry before you even think about dredging it.

Trust me on this one. No one wants soggy Fried Vegetables !

Why This Recipe Rocks!

This isn't just another Okra Recipe . It's an experience! We're talking about seriously crispy, flavorful, Southern Cooking that will make you feel like you're sitting on a porch swing with a glass of sweet tea.

You know? It's that good. These are seriously the best Veggie Side Dishes ! Plus, it's one of those Easy Southern Recipes that anyone can nail.

Ingredients & Equipment

Let's talk about what you'll need to nail this crispy fried okra recipe. No fancy stuff, promise. We're keeping it real and easy.

Just like my Nana used to make fried vegetables , nothing too complex! Honestly, the ingredients are super simple, like something you'd throw together for an easy Southern recipe .

Main Ingredients

Here's the shopping list, broken down for ya:

• 1 pound (450g) fresh okra, washed and sliced into 1/2 inch rounds. Look for firm, bright green pods without blemishes for the best fried okra recipe .
• 1 cup (120g) all-purpose flour.
• 1/2 cup (60g) yellow cornmeal. It adds that lovely Southern texture, ya know?
• 1 teaspoon (5ml) salt.
• 1/2 teaspoon (2.5ml) black pepper.
• 1/4 teaspoon (1.25ml) garlic powder.
• 1/4 teaspoon (1.25ml) paprika. This gives it a nice color, too.
• 1 large egg, beaten.
• 1/4 cup (60ml) buttermilk (or milk with 1 teaspoon lemon juice stirred in works like a charm!). If you want fried okra with buttermilk .
• Vegetable or peanut oil, for frying (about 2-3 inches deep in the pan). This is what will make the okra golden brown okra recipe !

Seasoning Notes

Think of this as your flavor playground.

• Essential spice combinations : Salt, pepper, garlic powder, and paprika are the base. Trust me, it works!
• Flavor enhancers and aromatics : A pinch of cayenne pepper adds a nice kick. Honestly, it's a game changer.
• Quick substitution options : No garlic powder? Use a tiny bit of fresh minced garlic. Just be careful it doesn't burn.

Equipment Needed

Keep it simple, buttercup!

• Large skillet or Dutch oven. A good one is key for how to fry okra evenly.
• Slotted spoon or spider. For rescuing that crispy fried okra from the hot oil.
• Paper towels. Nobody likes greasy okra.
• Shallow bowls or plates for dredging.
• Thermometer (optional, for checking oil temperature). Heat the oil in the skillet or Dutch oven over medium high heat to 350° F ( 175° C) .

Honestly, you probably have most of this stuff already. If you have all these things that means that you can cook some okra recipes in the best way.

Frying okra is a total win, and can be a top veggie side dishes

How to Fry Okra : Southern Comfort Food Done Right

Alright, let's talk about how to fry okra ! This veggie side dish is a true taste of the South.

Honestly, nothing beats a batch of perfectly crispy fried okra . Think of it as sunshine in a bowl, you know ? We're going for golden brown okra recipe perfection, sans the dreaded slime.

So grab your ingredients, and let's get cooking!

Prep Steps: Operation Mise en Place

First things first: prep your ingredients. Wash about 450g of fresh okra. Then, slice it into approximately 1/2 inch rounds. Ensuring the okra is completely dry before you start will prevent that slimy texture we all hate.

Next, line your plates and bowls for the dredging, This is your essential mise en place.

step-by-step: Frying Magic

Ready to transform okra into something amazing? Let's do it!

1. Mix 120g of all-purpose flour, 60g of yellow cornmeal, 5ml of salt, 2.5ml of pepper, 1.25ml of garlic powder, and 1.25ml of paprika in a bowl.
2. In another bowl, whisk 1 large egg and 60ml of buttermilk. If you don’t have buttermilk, no worries! Just add 5ml lemon juice to regular milk and let it sit for a few minutes.
3. Dip each okra slice in the egg mixture. Then, dredge it in the flour mix. Make sure each piece is fully coated.
4. Heat vegetable oil in a skillet over medium high until it reaches 175° C ( 350° F) . Gotta have that right heat.
5. Fry the okra in a single layer for about 2- 3 minutes per side, until it turns golden and crispy.
6. Remove the okra with a slotted spoon and place it on paper towels to drain.
7. Season with a bit more salt, if you like.

Pro Tips for Best Fried Okra Recipe

Want crispy fried okra every time? Here’s the lowdown:

Don't overcrowd your pan! Frying in batches keeps the oil hot and the okra crispy. Try to prevent the oil from dropping, making sure crispy results.

A common mistake is not drying the okra enough. Seriously, dry okra is happy okra. So be sure to dry the okra well before dredging

Fried okra is best served immediately! It loses its crispness as it sits. Also, this recipe makes great a side to other easy southern recipes.

Recipe Notes for the Best Fried Okra Recipe

Let's dive into some extra bits about this Crispy Fried Okra recipe. This isn't just how to fry okra , it's how to fry okra right! Honestly, knowing these bits can make all the difference, you know?

Serving Suggestions: Plating and All That Jazz

Okay, so you’ve got your golden brown okra recipe sorted. What’s next? Presentation matters! Plating this is simple, but effective.

Serve it up hot, piled high in a bowl. A sprinkle of sea salt? Yes, please.

For sides, think classic Southern Cooking . Collard greens are a no-brainer. A dollop of creamy mashed potatoes? Spot on. For a drink, iced tea or lemonade seals the deal.

These veggie side dishes are perfect with practically any meal.

Storage Tips: Keepin' It Fresh

Right then, what if you have leftovers? First, refrigeration. Pop your fried vegetables into an airtight container. They will be good for 2-3 days .

Honestly, they're best fresh, but sometimes life happens.

Freezing? Not really recommended, mate. Crispy fried okra gets a bit soggy after freezing and thawing. Reheating is best done in a hot oven or air fryer, if you have one.

This can help bring some crispness back. Reheat at 350° F ( 175° C) for 10- 15 minutes .

Variations: Switching It Up

Fancy a change? This is where it gets fun. For a gluten-free version, use gluten-free flour. Almond flour works a treat.

For a spicier kick, chuck a pinch of cayenne pepper in the flour mix.

As for seasonal swaps, okra is best in the summer. But if you are craving okra recipes in the winter? Frozen okra works too.

Just make sure you drain it well before you start.

Nutrition Basics: The Good Stuff

Okra's not just tasty; it's good for you too. It’s packed with fiber. Fiber is great for digestion. Plus, it’s got vitamins like Vitamin C and K. Not bad, eh?

Each serving clocks in around 250-300 calories . Remember, that's just an estimate. Frying obviously adds calories. It also includes 5-7g protein and 15-20g fat .

There you have it, my friend. All the extra tidbits you need to make this easy Southern recipe a total success.

Now go on, get frying and enjoy some delicious southern cooking ! And remember, how to prevent slimy okra is all about drying it before frying!