Frying Okra: Deep Fryer Tips And Tricks

Frying okra is a popular way to prepare this vegetable, and it can be done in a deep fryer. The process involves coating the okra in a batter, usually consisting of buttermilk, flour, and cornmeal, and then frying it in hot oil until golden brown. This cooking method results in a crispy texture and eliminates the slime that okra can sometimes have. While it can be made in a skillet or Dutch oven, a deep fryer can also be used to achieve the desired result of crispy, fried okra.

Okra preparation

Okra is a popular ingredient in Southern US cuisine and can be prepared in many ways, including grilled, roasted, in gumbo, or smothered with tomatoes. However, one of the most popular ways to cook okra is by frying it. Here is a detailed guide on how to prepare and fry okra.

Ingredients:

Firstly, gather your ingredients. You will need okra, buttermilk, flour, cornmeal, salt, paprika, garlic powder, black pepper, vegetable oil, and parsley. You can also add cayenne pepper, Cajun seasoning, or taco seasoning for a spicier dish.

Start by preparing the okra. Cut off the stem ends and slice the okra into 1/2-inch to 3/4-inch thick pieces. Place the sliced okra in a bowl and coat them with buttermilk. You can also add a dash of hot sauce to the buttermilk for extra flavour.

Breading:

In a separate bowl, prepare the breading by combining flour, cornmeal, salt, paprika, garlic powder, and pepper. You can also add in your desired spices here. Mix the dry ingredients well.

Next, dredge the okra pieces in the flour mixture, ensuring they are evenly coated. Repeat this process with the remaining okra.

Frying:

Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven to 350-375°F. You can use a deep-fry thermometer to monitor the temperature. Alternatively, you can use an electric deep fryer.

Once the oil is hot, carefully place the breaded okra into the oil in batches of 10-12 pieces. Fry for 2-3 minutes, stirring occasionally, until the okra is golden brown. Use a slotted spoon or spider skimmer to remove the cooked okra and place them on paper towels to drain the excess oil.

Sprinkle the fried okra with a pinch of salt and pepper, and garnish with chopped parsley if desired. Serve hot and enjoy!

Tips:

• Use fresh okra if possible, as frozen okra can become mushy when thawed.
• Choose smaller, uniformly green okra pods, as larger pods can be fibrous and tough.
• Look for similar-sized okra pods so that they cook evenly.
• Ensure your oil is at the correct temperature. If it's too hot, the okra can burn, and if it's too cold, it will absorb excess grease.
• Stir the okra occasionally while frying to prevent it from sticking together and to ensure even cooking.
• If making a large batch, keep the fried okra in a warm oven while you cook the remaining batches.
• Season the okra while it's still hot so that the salt and pepper adhere to it better.
• For a gluten-free option, use 100% cornmeal instead of a flour and cornmeal mixture.

Breading options

When it comes to breading for fried okra, there are a few different options to choose from. The most popular option is to use a combination of cornmeal and flour. This creates a crunchy coating that complements the tender interior of the okra. The ratio of cornmeal to flour can vary depending on personal preference, with some recipes calling for equal parts of each, while others use more cornmeal than flour.

Another option is to use only flour for a lighter coating that allows the flavour of the okra to shine through. This method is preferred by those who feel that a heavy cornmeal coating can sometimes overpower the taste of the okra.

A third option is to use breadcrumbs instead of flour or cornmeal. This will result in a crispier texture, but it is less commonly used than the flour and cornmeal combinations.

Some recipes also include an egg wash or buttermilk as a base for the breading to stick to. This step is not always necessary, but it can help the breading adhere better and result in a crispier final product.

Additionally, various seasonings can be added to the breading mixture to enhance the flavour of the fried okra. Common additions include salt, pepper, cayenne pepper, garlic powder, paprika, and Cajun or Creole seasoning.

Ingredients:

• 1/2 cup cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 cup buttermilk or milk

Directions:

• Combine the cornmeal, flour, and salt in a bowl.
• In a separate bowl, pour the buttermilk or milk.
• Dip the okra pieces in the buttermilk, then roll them in the flour coating mixture.
• Fry the coated okra in hot oil until golden brown.

Feel free to experiment with different breading options and seasonings to find your favourite combination!

Oil temperature

The ideal temperature for frying okra is between 350°F and 375°F (175-190°C). This temperature range ensures that the okra becomes crispy without absorbing too much oil.

Testing Oil Temperature

Using a thermometer is the best way to ensure the oil is at the right temperature. If you don't have a thermometer, you can test the oil by dropping a small pinch of flour into it. If the flour sizzles immediately, the oil is hot enough for frying.

Maintaining Oil Temperature

To maintain the oil temperature while frying, it is important to:

• Fry in batches: Adding too much okra to the oil at once can cause the temperature to drop.
• Avoid overcrowding the pan: This will help the okra cook evenly and prevent the oil temperature from dropping too much.
• Stir the okra occasionally: Stirring ensures even cooking and prevents the okra from sticking together.

Frying technique

Frying okra is a great way to prepare this vegetable, which has a reputation for being slimy. Coating okra in cornmeal and frying it quickly in hot oil transforms it into a delightfully crunchy snack or side dish.

Ingredients

To fry okra, you will need the following ingredients:

• Okra
• Buttermilk
• Flour
• Cornmeal
• Salt
• Pepper
• Vegetable oil or another oil with a high smoke point, such as avocado oil, peanut oil, or canola oil

Preparation

Before frying, prepare the okra by cutting off the stems and slicing it into bite-sized pieces. Fresh okra is best, but frozen okra can be used in a pinch. If using frozen okra, be sure to thaw it completely and pat it dry to remove excess moisture.

Next, toss the sliced okra in a bowl of buttermilk until the slices are completely coated. The buttermilk will give the okra a tangy flavour and help the cornmeal coating stick.

Breading

After coating the okra in buttermilk, it's time to bread the vegetable. In a separate bowl, combine flour, cornmeal, salt, and pepper. Some recipes also add garlic powder, paprika, or cayenne pepper for additional flavour.

Dredge the okra pieces in the flour and cornmeal mixture, making sure each piece is evenly coated. This breading step is key to ensuring a crispy texture and eliminating any sliminess from the okra.

Frying

Now it's time for the fun part—frying! Heat about 2 to 3 inches of oil in a deep pot or electric skillet to between 350-375°F. You can use a deep fryer if you have one.

Carefully place the breaded okra pieces into the hot oil, working in batches so as not to crowd the pan. Fry the okra for about 2-3 minutes on each side, or until it turns a golden brown colour.

Use a slotted spoon or spider strainer to remove the fried okra from the oil and place it on a paper towel-lined plate to absorb any excess oil.

Serving

Fried okra is best served hot and fresh out of the fryer. It can be enjoyed as a snack or appetizer, and it goes well with dipping sauces like remoulade, ranch, or aioli.

There you have it—your guide to frying okra! Enjoy the crispy, delicious results of your labour.

Serving suggestions

Fried okra is a classic Southern recipe and makes a great side dish or appetiser. It is a truly addictive snack, with a crunchy coating and a tender interior. Fried okra is a great side for a summer cookout, especially when okra is fresh and in season. It goes well with other Southern favourites like fried catfish, barbecue recipes, grilled hamburgers, barbecue brisket, or Cajun shrimp boil. You can also serve it with a dipping sauce such as spicy aioli, remoulade, BBQ sauce, fry sauce, or ranch dip.

Fried okra is a perfect side for fried shrimp, fried zucchini, or fried pickles. It is also delicious served with creamy mac and cheese, or with cabbage and collard greens. For a real Southern treat, serve it with smothered pork chops or smothered turkey chops.

If you want to make a meal of it, fried okra is a great accompaniment to almost anything—from grilled hamburgers to barbecue brisket, Cajun shrimp boil, or smothered pork chops.

For a healthier option, serve it with a salad—it would go well with a light and fresh salad or a brown sugar-glazed pecan salad.

If you're looking for a more substantial meal, fried okra is a great side for fried catfish or your favourite barbecue recipes. You can also try it with Southern classics like Hoppin' John, Southern cornbread dressing, or fried cabbage.

Frequently asked questions