A delightful twist on a classic Southern favorite, this fried okra recipe is crispy, flavorful, and easy to prepare.
Wash and dry the okra thoroughly.
Drying the okra prevents the coating from becoming soggy.
Slice the okra into bite-sized pieces.
Uniform slices ensure even cooking.
In a bowl, whisk the eggs until smooth.
Adding a splash of water to the eggs can make the coating lighter.
In another bowl, mix the flour, cornmeal, salt, black pepper, and paprika.
Mixing the dry ingredients well ensures an even distribution of seasoning.
Dip the okra pieces into the egg mixture, then coat them in the flour-cornmeal mixture.
Press the okra gently into the coating for better adherence.
Heat the oil in a frying pan over medium heat.
Use a thermometer to maintain the oil temperature at around 180°C (350°F).
Fry the coated okra in batches until golden brown, turning occasionally.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the fried okra and drain on paper towels.
Draining on paper towels removes excess oil, keeping the okra crispy.
Serve the fried okra warm and enjoy.
Garnish with a sprinkle of salt or a dash of hot sauce for extra flavor.
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