👉Whole Fried Okra


Whole Fried Okra Recipe


Fresh okra pods, small to medium size
1 1/2 cups all-purpose flour (approximate)
1 1/2 cups yellow cornmeal (approximate)
1-2 teaspoons baking powder
1 cup buttermilk (approximate)
Salt to taste
Oil for frying

Begin by washing the okra pods thoroughly and then pat them dry with paper towels. It’s essential to ensure they’re completely dry before frying.
Do not cut the top/stem off, and do not cut up the okra. This step is crucial for maintaining the integrity of the whole fried okra.
In a shallow dish or bowl, mix together the all-purpose flour, yellow cornmeal, and baking powder. This will be your breading mixture.
Pour the buttermilk into another shallow dish. This will be used to coat the okra before breading.
Holding the top/stem of each okra pod, dip it into the buttermilk, ensuring it’s well-coated.
Next, dip the buttermilk-coated okra into the cornmeal/flour mixture. Press gently to ensure the breading adheres to the okra. You may need to lightly squeeze the cornmeal mixture onto the okra to help it stick.
Place the breaded okra on a baking sheet as you bread them. Allowing the breaded okra to rest for a few minutes before frying helps the breading adhere better during frying.
Heat oil in a deep fryer or large skillet to around 350-375°F (175-190°C).
Carefully add the breaded okra to the hot oil, working in batches to avoid overcrowding the fryer. Fry until the okra is golden brown and crispy, usually about 3-4 minutes per batch.
Once fried, remove the okra from the oil using a slotted spoon or tongs and transfer them to a plate lined with paper towels to drain any excess oil.
While still hot, sprinkle the fried okra with salt to taste.
Serve the whole fried okra immediately as a delicious appetizer or side dish. Enjoy nibbling down to the little cap for a satisfying and flavorful experience straight from your garden!

Tips for Making Whole Fried Okra:

  1. Choose the Right Okra: Opt for small to medium-sized okra pods for the best texture and flavor. Larger pods can sometimes be tough and fibrous.
  2. Dry Thoroughly: After washing the okra, make sure to pat them completely dry with paper towels. Excess moisture can prevent the breading from sticking properly and result in soggy fried okra.
  3. Maintain Whole Pods: Resist the urge to cut off the tops or slice the okra into pieces. Frying them whole preserves their natural shape and ensures a delightful crunch with each bite.
  4. Create a Flavorful Breading: Mix the all-purpose flour, yellow cornmeal, and baking powder together well. You can also season the breading mixture with additional spices like garlic powder, paprika, or cayenne pepper for extra flavor.
  5. Properly Coat with Buttermilk: Ensure each okra pod is fully coated with buttermilk before dredging in the breading mixture. This helps the breading adhere evenly and provides a delicious tangy flavor.
  6. Press Gently: When coating the okra with the cornmeal/flour mixture, press gently to ensure the breading sticks well. Squeezing lightly can help the breading adhere more effectively.
  7. Allow for Resting Time: Let the breaded okra rest for a few minutes before frying. This allows the breading to set and adhere better to the okra, preventing it from falling off during frying.
  8. Maintain Optimal Oil Temperature: Use a deep fryer or large skillet and heat the oil to the recommended temperature range of 350-375°F (175-190°C). This ensures the okra fries evenly and becomes crispy without absorbing too much oil.
  9. Fry in Batches: Avoid overcrowding the fryer, as this can lower the oil temperature and result in soggy okra. Fry the breaded okra in batches, allowing enough space for them to cook evenly.
  10. Drain Excess Oil: Once fried to golden perfection, transfer the okra to a plate lined with paper towels to drain any excess oil. This helps maintain their crispy texture and prevents them from becoming greasy.
  11. Season Immediately: Sprinkle the hot fried okra with salt immediately after removing them from the oil. This enhances the flavor and adds a delicious savory touch.
  12. Serve Promptly: Enjoy the whole fried okra immediately while they’re still hot and crispy. They make a delightful appetizer or side dish that’s sure to impress with their garden-fresh flavor and irresistible crunch




Add Comment