Southern Fried Okra With Cornmeal Recipes

Steps:

• In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.
• Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high.
• Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!
• Drain on paper towel lined plate. Sprinkle with salt and pepper (i don't use pepper but some people prefer it).
• Repeat with rest of okra till all gone. Enjoy!

Steps:

• Wash okra and cut into 1/2 inch rounds.
• Put in a mixing bowl and sprinkle with flour. Shake it around vigorously to coat evenly, then bounce in a wire strainer to remove all excess. Final coat should be very light!
• Return to mixing bowl and add beaten egg. Stir to cover each piece of okra.
• Place cornmeal in zipper bag with salt and pepper.
• Add okra in 1 cup batches and shake until each piece is coated. Remove with something that will allow extra cornmeal to fall away. Put on a plate until all okra is coated.
• Fry in 1/2 inch lard or oil at 400 degrees or med-high until pieces are golden brown.
• Drain on brown paper or a wire rack.
• Salt additionally if desired.

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

Steps:

• Cut okra into 1/2 inch rings.
• Combine cornmeal, paprika, salt, and pepper.
• Coat orka rings in the cornmeal mixture.
• Heat oil in a large skillet over meduim high heat.
• Fry coated okra rings 5-7 minutes until golden brown and tender. Be sure to turn the orka during cooking to ensure even doneness.
• Drain on paper towels and serve warm.

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Steps:

• Slice okra in 1/4-inch slices.
• Wash in cold water.
• Mix cornmeal, flour, salt, and pepper together.
• Roll okra in cornmeal mix.
• Fry in hot skillet for 10 minutes or until golden brown.
• Drain on paper towels or brown paper bags.

Steps:

• Mix your cornmeal and salt well in a gallon sized Ziploc bag.
• Add okra, about 1 1/2 cups at a time.
• Close bag and shake to cover okra completely with cornmeal mixture.
• Fry in a cast iron skillet in vegetable or corn oil (I like corn oil best) until okra floats and turns a light brown.
• Watch this carefully as once it begins to brown, it does so very quickly.
• Repeat process until all okra is fried.