Description
This recipe transforms fresh okra into an irresistible, crispy side dish with a satisfying crunch and vibrant flavor, featuring a chili-cornmeal crust and a zesty lime salt finish. It’s perfect for both weeknight meals and summer gatherings.
Ingredients
- 1 pound (450g) fresh okra, trimmed and sliced into 0.5-inch rounds
- 0.5 cup (60g) cornmeal (yellow or white)
- 0.25 cup (30g) all-purpose flour (or 1:1 gluten-free flour blend)
- 1 tablespoon (15ml) chili powder
- 1 teaspoon (5ml) paprika
- 1.5 teaspoons (7.5ml) salt (0.5 tsp for coating, 1 tsp for lime salt)
- 0.5 teaspoon (2.5ml) black pepper
- 0.25 teaspoon (1.25ml) cayenne pepper (optional)
- 2–3 cups (470-700ml) vegetable oil, for frying (canola or peanut oil)
- 1 fresh lime, zest and juice
Instructions
- Prepare Okra: Gently wash 1 pound (450g) of fresh okra, then pat it thoroughly dry with paper towels; slice into uniform 0.5-inch rounds.
- Make Coating Mixture: In a shallow dish, whisk together 0.5 cup (60g) cornmeal, 0.25 cup (30g) all-purpose flour, 1 tablespoon (15ml) chili powder, 1 teaspoon (5ml) paprika, 0.5 teaspoon (2.5ml) salt, 0.5 teaspoon (2.5ml) black pepper, and 0.25 teaspoon (1.25ml) cayenne pepper (if using).
- Coat Okra: Add the sliced okra to the seasoned cornmeal mixture and toss gently to ensure each piece is evenly coated.
- Heat Oil: In a large, heavy-bottomed skillet or Dutch oven, heat 2-3 cups (470-700ml) of vegetable oil over medium-high heat until it reaches 350-375°F (175-190°C).
- Fry in Batches: Carefully add a single layer of coated okra to the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Drain and Season: Remove fried okra with a slotted spoon and transfer immediately to a paper towel-lined plate to drain excess oil. While still warm, sprinkle generously with lime salt (mix 1 teaspoon salt with zest of 1 lime).
- Repeat Frying: Continue frying the remaining okra in batches, ensuring the oil temperature stays consistent between additions.
Notes
To ensure crispiness, thoroughly pat okra dry, don’t overcrowd the pan during frying, and maintain optimal oil temperature (350-375°F). For a gluten-free option, use a 1:1 gluten-free flour blend. For a lighter version, an air fryer offers a less oily alternative. Consider avocado oil for shallow frying for healthier fats. For troubleshooting, lower heat if okra darkens too fast; if greasy, oil isn’t hot enough.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Deep Frying
- Cuisine: Southern American
Nutrition
- Serving Size: about 1 cup (100 g)
- Calories: 280 calories
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: fried okra, crispy, chili-cornmeal, lime salt, side dish, vegetable, easy, summer, southern, quick recipe