Fried Okra
Appeared at: NOLA Night
Jump to recipe ↓Cornmeal-crusted coins of okra. Serve with remoulade and watch them disappear.
Ingredients
- 1 lb fresh okra, diced into coins
- 2 eggs
- salt, for seasoning
- vegetable oil, for frying
- 1 1/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
Make it
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Trim the stems from the okra. Cut the okra crosswise into coin-sized pieces.
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In a medium bowl, lightly beat the eggs. Add the okra and mix well to coat with the egg.
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In a large pot, heat about ¾ inch of oil.
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Meanwhile, in a gallon zip-lock bag, combine the cornmeal, flour, salt, black pepper, and cayenne pepper. Seal the bag and toss to combine.
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Once the oil is ready, use a slotted spoon to remove the okra from the egg mixture, draining off as much egg as possible, and add to the bag with the breading.
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Seal the bag, trapping some air inside, and toss well to coat the okra. Working in 2 batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes.
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Use a slotted spoon to transfer the okra to a paper-towel-lined plate. Sprinkle with more salt.