Whole Fried Okra Crispy (Print Version)
# Ingredients:
→ Dry Coating
01 -
65 grams self-rising or all-purpose flour
02 -
2 grams salt
03 -
1 gram black pepper
→ Egg Mixture
04 -
3 large eggs
05 -
30 milliliters buttermilk or milk
→ Breading Mix
06 -
130 grams self-rising flour
07 -
60 grams yellow cornmeal
08 -
4 grams paprika
09 -
4 grams garlic powder
10 -
2 grams cayenne pepper
11 -
4 grams salt
12 -
1 gram black pepper
→ Main Ingredient
13 -
450 grams whole fresh okra
→ For Frying
14 -
1.2 liters vegetable oil or shortening
# Instructions:
01 -
Place 65 grams of flour into a large zip-top bag. Add a generous pinch of salt and black pepper, then mix to combine.
02 -
In a shallow bowl, whisk together the eggs and buttermilk until fully blended. Set aside.
03 -
In a separate shallow dish, mix 130 grams of self-rising flour, cornmeal, paprika, garlic powder, cayenne, 4 grams salt, and 1 gram black pepper until evenly distributed.
04 -
Trim the stem ends slightly from each okra pod, ensuring to keep pods whole.
05 -
Add prepared okra pods into the zip-top bag with flour mixture. Seal the bag and shake gently until all okra are lightly coated.
06 -
Dip floured okra into the egg mixture, allowing excess to drip off, then roll in the flour-cornmeal breading to coat evenly.
07 -
In a Dutch oven, heat vegetable oil or shortening to 182°C (360°F), monitoring with a thermometer for accuracy.
08 -
Fry coated okra in batches for 2 to 3 minutes, turning as needed, until golden and crisp. Avoid overcrowding the oil.
09 -
Remove fried okra with a slotted spoon and drain on a paper towel-lined plate. Season lightly with additional salt before serving.
# Notes:
01 -
For optimal crispness, serve fried okra immediately after draining. Maintain oil temperature between batches for even frying.