Fried Okra Recipe in the Skillet - A Classic Southern Favorite! (2024)

FAQs

Should I thaw frozen okra before frying? ›

Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We recommend draining it and patting it dry completely with paper towels before breading and frying.

But the large okras get really stringy and chewy. Must be deslimed by slicing and cooking out in iron skillet then ok for use in gumbo or stews. Smaller okras (no bigger than your finger) better for frying and use peanut or veggie oil so you can fry in really hot temperature.

The moistened okra adheres to the breading during frying. Breading does not stick to dry okra. And in my opinion, buttermilk makes a breading which is too thick which also causes the breading to fall off. For frying, I have tried many methods but finally realized that some sort of deep fat fryer is needed.

Add 500g okra (the ratio of vinegar to okra is 125ml vinegar to every 500g okra). Turn the okra to coat. Set aside for 30 minutes to soak.

25.2–28 g per day for females between 19 and 50 years. 30.8–33.6 g per day for males between 19 and 50 years.

But since it's often fried in bacon drippings, frying oil and Crisco, fried okra definitely isn't healthy. It's loaded with saturated fats and trans fats, which raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels.

Lowers blood pressure: Potassium aids in sodium balance and thus maintains proper fluid balance in the body. Okra also relieves pressure on the cardiovascular system by relaxing the blood vessels and arteries.

Okra is a staple of the cuisine of the Southern United States, with fried okra being the most popular method of preparation. Okra was first transported to the Americas by slave ships during the Atlantic slave trade.

IF FLOUR AND CORNMEAL ARE MIXED: dredge okra in beaten eggs, then dredge in flour-cornmeal mixture. IF FLOUR AND CORNMEAL ARE APPLIED SEPARATELY: dredge okra in flour, then egg, then cornmeal. Place okra in heated oil and fry on medium heat until golden brown Stir occasionally so all sides get browned.

If that's not to your liking, okra can be eaten raw, pickled, fried, succotashed, roasted, grilled, crisped to shards, or cooked an infinite number of ways that celebrate all that's special about this vegetable, and it freezes gorgeously to boot.

How do you tenderize okra? ›

Slowly cook your overlarge okra into a gumbo or stew to soften their pod structure. The key here is to cut the okra into bite-size pieces, so the fruit (yes, okra technically is a fruit) is tender.

Combine dry ingredients (salt, pepper, cornmeal) in another medium-sized bowl and mix that up. Coat the frozen okra pieces with the egg/buttermilk combo. Then transfer to the cornmeal mixture and coat until covered. Place about 1/4 cup oil in a cast iron skillet and heat over medium heat for three to five minutes.

You can also thaw frozen foods in the refrigerator before frying but this is by no means necessary from a safety perspective. The only safety problem that needs to be considered when frying frozen foods is the act of placing the food in the hot oil.

Thaw your (unbreaded) okra, dry it some, and saute it is some in oil. This reduces the slime.

Freeze slices on a parchment-lined tray before placing into freezer bags. Frozen blanched okra works well in gumbo, boiled, stewed, smothered, or fried.