Recipe: Southern Fried Okra
Just about anything tastes better deep fried and okra is no exception. Okra turns wonderfully crunchy when it’s breaded and fried Southern style. Many people who don’t care for okra find fried okra irresistable.
Southern Fried Okra
1 lb okra
1 egg white beaten with 1 tablespoon water
2 cups cornmeal
¼ teas salt
dash of finely ground black pepper
½ teas garlic powder
dash of cayenne
Peanut, vegetable or canola oil for pan frying
Wash & cut okra into 1 inch rounds. Whisk egg white with salt, garlic powder and the 2 peppers in a pie pan. Roll okra rounds in the egg white mixture to moisten then roll in corn meal in another pie pan.
Remove coated okra rounds, shaking off excess cornmeal to 2 inches of medium hot oil and shallow fry turning once or twice until golden brown and crunchy, about 10-15 minutes. Drain on paper towels. Salt when hot if desired.
The same recipe is used for fried green tomatoes.