![]() To fry frozen okra: place frozen okra directly in hot oil and fry until golden brown. Then transfer okra to a gallon freezer bag and store until needed. Place the tray in the freezer for at least 4 hours. Just stop after step two, after breading and before frying, and place the okra on a wax paper lined baking sheet. If you're like us and you have WAY too much okra to eat fresh, you can also freeze it for later! Remove okra from oil and drain on a paper towel covered plan or tray. Separate out the breaded okra from the excess flour, careful not to fry straight flour! Drop a handful or two of breaded okra into the oil and fry until golden brown. We like to use coconut oil, but you can use whatever you like. In a heavy bottom pan, heat whatever oil you like to fry with to 350°. Season with additional salt and pepper if desired. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. In an electric skillet or deep-fat fryer, heat 1 in. Mix the okra around until each piece is thoroughly coated and you can no longer see the green of the okra. Dip okra in buttermilk, then roll in cornmeal mixture. In a large bowl mix together, cornmeal, flour, garlic, onion powder, cayenne, thyme, white pepper. Next, gently remove coated okra from the bowl (avoiding excess egg mix) and place a few handfuls a time into the flour bowl. Preheat a deep-fryer to 375 degrees F or In a large sauce pan pour vegetable oil half way. Mix well until all the okra is coated in the beaten egg. Take your cut okra and pour the egg over the pieces. You'll also have your cut okra in a separate bowl. Step Two:īeat 1 egg and place 2 cups of flour in separate bowls. Try cutting them and toss based on sound. Many large okra are still fine, so don't toss them out just due to size. Large okra is not usually a problem, but if you cut into the okra and it sounds like you are cutting celery, toss it. You can leave the ends, but not the tops where they were connected to the plant. While we eat a ton of it fresh, we also freeze it by the gallon for enjoying later in the year! Here are the steps for making the perfect crispy, Southern fried okra! Step One: When my grandfather moved in with us 30 years ago and started a garden, he grew so much okra we could barely pick it fast enough!Īnd of course, when we started our own garden 4 years ago, I knew that okra was going to be one of the first things we would plant. My mom would make fried okra from scratch to go alongside chicken fried steak and mashed potatoes. Growing up in Texas, fried okra was an absolute staple in every home and every restaurant we ever visited during my childhood. Have fried okra any time you want! The Best Easy Southern Fried Okra You can make this fried okra fresh, or you can bread and freeze it for later. Especially in the summer when the okra is growing like crazy! This recipe has been passed down in my family for four generations. In the South, fried okra is a standard side dish for most meals.
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