It’s no good having a barbeque or a classic American cookout without the right side dishes to go along with it. Time to call in the best: Oklahoma’s Finest Fried Okra! The mild, slightly grassy flavor of the okra goes well with the light cornmeal breading and the succulent dry-frying process, so they’re crispy and hearty and just wonderful to nibble on. Have your favorite dipping sauce at the ready because Oklahoma’s Finest Fried Okra will do the Sooner State proud!
Ingredients
- 1 pound fresh okra pods
- 2 eggs
- 1 1/2 teaspoons kosher salt, divided, plus more, to taste, for serving
- vegetable oil, to taste, for frying
- 1 1/4 cups yellow cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cayenne pepper, optional
Directions
Step 1 –Trim the stems and the thin tips from the okra pods.
Step 2 –Cut the okra crosswise into 1/2-inch pieces.
Step 3 –In a medium bowl, lightly beat the eggs with 1/2 teaspoon of the salt.
Step 4 –Add the okra and mix well to coat.
Step 5 –Soak the okra in the egg mixture for 10 minutes.
Step 6 –Heat 3/4-inch of the vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375 degrees F.
Step 7 –In a gallon-sized resealable plastic bag, combine the cornmeal, the flour, 1 teaspoon of the salt, the black pepper, and the cayenne.
Step 8 –Seal the bag and toss to combine the breading mixture.
Step 9 –Using a slotted spoon, transfer the okra from the egg mixture, allowing as much of the egg mixture to drip off as possible, and place the okra in the bag with the breading mixture.
Step 10 –Seal the bag, allowing some air to remain inside, and toss well to coat.
Step 11 –In two batches, add the okra to the hot oil and fry until golden-brown all over, about 2-3 minutes.
Step 12 –Use a slotted spoon to transfer the cooked okra to a paper-towel-line plate to drain.
Step 13 –Sprinkle the okra with the extra salt and serve.
