Description
This recipe provides an easy guide to making perfectly crispy, tender fried okra every time, ideal as a hearty weeknight side dish or a crowd-pleasing option for gatherings.
Ingredients
Scale
- 1.1 pounds fresh okra, rinsed and dried
- 0.5 cup all-purpose flour (or 1:1 gluten-free flour blend)
- 0.5 cup fine yellow cornmeal
- 2 teaspoons za’atar seasoning
- 0.5 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 cups neutral vegetable oil (canola or sunflower), for frying
Instructions
- Prepare the Okra: Trim ends from 1.1 pounds fresh okra, then slice into 0.5-inch thick rounds. Ensure all okra is completely dry to prevent sliminess.
- Create Dredging Mixture: In a shallow bowl, whisk together 0.5 cup flour, 0.5 cup cornmeal, 2 teaspoons za’atar, 0.5 teaspoon smoked paprika, 1 teaspoon sea salt, and 0.25 teaspoon black pepper until combined.
- Dredge the Okra: Add sliced okra to the dry coating, tossing gently until each piece is thoroughly covered. Shake off excess coating; it should feel dry to the touch. (If coating isn’t sticking well, re-pat okra to remove moisture.)
- Fry to Golden Perfection: Heat 2 cups neutral vegetable oil in a large, heavy-bottomed skillet to 350°F (175°C). Fry in small batches for 3-5 minutes, turning until golden brown and crisp. Transfer to a wire rack to drain.
Notes
Avoid overcrowding the skillet to maintain oil temperature and ensure every piece is wonderfully crisp. For a healthier version, try baking at 400°F (200°C) or using an air fryer after tossing with a little oil. Ensure okra is completely dry before dredging to prevent sliminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup (80g)
- Calories: 180 calories
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: fried okra, crispy, side dish, easy, southern, weeknight meal, crowd-pleaser, za'atar, gluten-free option