This crispy fried okra is dredged in egg and milk, then in seasoned cornmeal, and then fries it until golden brown. A Southern classic.
Crispy fried okra is a dynamite side dish for all sorts of entrées like barbecue, but it’s as addictive as popcorn, so we often pass it during cocktail hour as a snack. Keep the fried okra warm in the oven in an uncovered earthenware dish. When the first guests arrive, fill a few butcher-paper or newspaper cones with the okra, shake some chile flakes and sea salt over them, and pass the cones around while the guests are tucking into their cocktails. Pass a cruet of peppered vinegar around when you serve the okra.–Matt Lee and Ted Lee
LC FRESH, NOT FROZEN NOTE
Don’t try this with frozen, thawed okra. Uh uh. Just don’t go there. Trust us.
☞ Contents
Crispy Fried Okra
Equipment
- Deep-fry or candy or instant-read thermometer
Ingredients
- 4 cups peanut or canola oil
- 2 large eggs beaten
- 3/4 cup whole milk
- 2 cups stone-ground cornmeal
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 pounds fresh okra sliced into 1/2-inch-thick rounds (about 7 cups)
- Crushed red pepper flakes to taste (optional)
- Sea salt to taste (optional)
Directions
- Preheat the oven to 225°F (104°C).
- Heat the oil in a cast-iron skillet or a 3-quart enameled cast-iron casserole until the temperature on a deep-fry or candy or instant-read thermometer reads 375°F (190°C).
- In a large bowl, whisk together the eggs and milk until well combined, about 1 minute. In a medium bowl, sift the cornmeal, flour, salt, and black pepper together twice. Add the okra to the egg mixture and toss until it is evenly coated. Scatter half the dredge over the okra and toss to coat. Scatter the remaining dredge over the okra and toss again.
- Transfer about 1/3 of the okra to the oil with a slotted spoon and fry in batches, turning as necessary with the spoon, until the slices are golden brown all over, about 2 minutes per batch.
- Using the slotted spoon, transfer the fried okra to a plate lined with a double thickness of paper towels. When it has drained, transfer to a ceramic serving dish that holds heat well and place in the oven until ready to serve.
- Dust the fried okra with the red pepper flakes and sea salt, if desired.
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Originally published August 9, 2006
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If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.