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To make crispy fried okra, you need simple ingredients. Here’s what you will need: - 1 pound fresh okra, sliced into ½ inch rounds - 1 cup buttermilk - 1 cup cornmeal - ½ cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - ½ teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste - Vegetable oil for frying These ingredients work together to create a crunchy outer layer and tender inside. Fresh okra shines in this dish. The buttermilk adds a nice tang and helps the coating stick. Cornmeal gives a great crunch, while flour helps everything bind. Garlic and onion powders bring flavor, and cayenne adds a kick. Adjust the cayenne if you don't want too much heat. Using the right oil is also key. Vegetable oil has a high smoke point, which is perfect for frying. Remember, using fresh ingredients makes a big difference in taste. For the full recipe, check the section above. - Rinse and dry the fresh okra - Marinate okra in buttermilk Start by rinsing the fresh okra. Place it under cold running water. This step removes dirt and debris. Once rinsed, dry the okra with a clean paper towel. A dry surface helps create a crispy coating later. Next, marinate the okra in buttermilk. Pour one cup of buttermilk into a large bowl. Add the sliced okra and stir gently. Make sure every piece is coated. Let it sit for about 15 minutes. This allows the okra to soak in the flavor. - Mix the dry ingredients - Heat oil and test readiness - Dredge okra and fry until golden In a separate bowl, mix the dry ingredients. Combine one cup of cornmeal, half a cup of flour, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Use a whisk to blend these well, so the spices spread evenly. Now, heat about one inch of vegetable oil in a skillet. Set the heat to medium-high. To check if the oil is ready, drop a pinch of the cornmeal mixture in. If it bubbles and sizzles, the oil is hot enough. Carefully take each okra piece from the buttermilk. Let excess liquid drip off. Dredge the okra in the cornmeal mixture, making sure to coat it well. Shake off any extra coating to avoid clumps. Fry the okra in small batches. This keeps the temperature steady. Cook for 3 to 4 minutes, or until the okra is golden brown. - Transfer to absorb excess oil - Serve right away for optimal crispiness Once done, use a slotted spoon to transfer the okra. Place it on a plate with paper towels. This step absorbs extra oil and keeps the okra crispy. Serve your crispy fried okra right away. Enjoy it as a snack or side dish. For the best taste, serve while hot. To get crispy fried okra, you must dry the okra well. Moisture can make your okra soggy. After rinsing, pat it with a paper towel. This helps the coating stick better. The ideal frying temperature is around 350°F. If the oil is too cool, the okra will absorb more oil. If it's too hot, the coating will burn. Use a deep skillet or fryer to control the heat. You can add more flavor with seasonings. I recommend garlic powder and onion powder for a tasty base. If you like spice, cayenne pepper is great. Start with half a teaspoon. You can always add more if you want it hotter. Mix all seasonings well with the cornmeal and flour for even flavor. Fried okra is best served hot. It gets softer as it cools. Pair it with a tasty dipping sauce. Ranch dressing or a spicy remoulade works well. You can also sprinkle a bit of sea salt on top for extra flavor. For a great look, arrange the okra on a platter with parchment paper. This makes it easy to grab and enjoy! For the full recipe, check out the Crispy Fried Okra Delight. {{image_4}} You can switch up the coating for crispy fried okra. Instead of all-purpose flour, try gluten-free flour. This keeps the crunch while making it suitable for gluten-free diets. You could also mix in cornmeal with almond flour for extra texture. Adding spices can give your okra a fun twist. Try smoked paprika for a rich flavor, or add cumin for an earthy taste. You can even use ranch seasoning for a zesty kick. Experiment and find your favorite mix! If you want a healthier option, consider air frying the okra. It still gets crispy, but with less oil. Set your air fryer to 400°F and cook for about 10 to 15 minutes. Shake the basket halfway through for even cooking. Baking is another great method. Preheat your oven to 425°F. Spread the coated okra on a baking sheet in a single layer. Bake for about 20 minutes, flipping halfway through. This method is simple and requires less hands-on time. Crispy fried okra shines in Southern cooking. The classic recipe uses cornmeal for a crunchy finish and is often served with a side of ranch or remoulade. For a twist, try Cajun-style fried okra. Add Cajun seasoning to your coating mix for a spicy kick. This version brings a bold, flavorful punch that makes it special. Each bite bursts with flavor and warmth, perfect for gatherings or a cozy meal. To keep your fried okra crispy, follow these steps. First, let the okra cool to room temperature. Avoid stacking them to prevent moisture buildup. Use a paper towel to line an airtight container. Place the okra in a single layer, if possible. This helps maintain the crunch. Seal the container tightly, and store it in the fridge. For best results, eat your fried okra within two days. The longer it sits, the less crispy it becomes. If you want to enjoy it later, consider freezing. Place the fried okra in a freezer-safe bag. Remove as much air as you can before sealing. Reheating fried okra can be tricky. The aim is to keep it crispy. The best way is to use an oven or an air fryer. Preheat your oven to 375°F (190°C). Spread the okra on a baking sheet in a single layer. Heat for about 10 minutes or until hot. If using an air fryer, set it to 350°F (175°C). Heat the okra for around 5 minutes, checking often. Avoid microwaving, as it makes the okra soggy. For even better results, reheat in small batches. This way, they stay crispy and delicious. The best oil for frying okra is vegetable oil. It has a high smoke point. This means it can handle high heat without burning. Other good options include canola oil and peanut oil. These oils also give a nice flavor to the fried okra. Choose an oil that you enjoy for frying, as taste matters. You can make crispy fried okra ahead of time, but it may lose some crunch. To keep it crispy, store it in a single layer on a plate. Cover it lightly with foil. Reheat the okra in the oven to bring back the crunch. Avoid microwaving, as it will make the okra soggy. You know the okra is done frying when it turns golden brown. It should take about 3-4 minutes in hot oil. Use a slotted spoon to check a piece. If it feels crispy and looks golden, it's ready. Keep an eye on the okra to avoid burning. Crispy fried okra is tasty but should be eaten in moderation. A serving (about 1 cup) has around 150 calories. It contains about 6 grams of protein, 12 grams of carbs, and 9 grams of fat. Okra is also high in fiber and offers vitamins A and C. Enjoy it as a snack, but balance it with healthy meals. Yes, you can use frozen okra for this recipe. Just thaw it and pat it dry before frying. This helps keep the coating crisp. Frozen okra may not be as fresh but still tastes great. Follow the same steps as with fresh okra for the best results. This blog post covered how to make crispy fried okra from scratch. We discussed the ingredients, preparation, frying, and tips for the best results. With proper drying and the right oil temperature, you can achieve a perfect crunch. Remember, seasoning and serving suggestions can elevate flavors. Explore variations to keep things fresh. Store leftovers well and follow the best reheating tips to maintain that crunch. Enjoy making this tasty dish!

Crispy Fried Okra

Discover the ultimate Crispy Fried Okra Delight that will elevate your snacking game! With fresh okra marinated in buttermilk and coated in a flavorful mix of cornmeal and spices, these bites are perfectly crispy and oh-so-delicious. Whether you're looking for a tasty side dish or a savory snack, this easy recipe has you covered.
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Ingredients
  

1 pound fresh okra, sliced into ½ inch rounds

1 cup buttermilk

1 cup cornmeal

½ cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

Vegetable oil for frying

Instructions
 

Begin by rinsing the fresh okra thoroughly under cold running water to remove any dirt. Gently pat the okra dry with a clean paper towel to eliminate excess moisture. This step ensures a crispy coating when frying.

    In a large mixing bowl, pour in the buttermilk and add the sliced okra. Stir gently to ensure each piece is well coated with buttermilk. Allow it to marinate for about 15 minutes so the okra can soak up the flavors.

      In a separate bowl, combine the cornmeal, all-purpose flour, garlic powder, onion powder, cayenne pepper, salt, and freshly ground black pepper. Use a whisk or fork to mix the ingredients thoroughly, making sure the seasonings are evenly distributed throughout.

        Heat approximately 1 inch of vegetable oil in a heavy skillet or deep fryer over medium-high heat. To test if the oil is sufficiently hot, sprinkle a small pinch of the cornmeal mixture into the oil; if it bubbles and sizzles immediately, the oil is ready for frying.

          Carefully remove each okra piece from the buttermilk, allowing any excess liquid to drip off. Dredge each piece in the cornmeal mixture, ensuring they are coated evenly. Gently shake off any excess coating to prevent clumping.

            With caution, place the coated okra into the hot oil in small batches, ensuring there’s enough space for them to fry without overcrowding. Fry for approximately 3-4 minutes, or until the okra turns a beautiful golden brown and develops a crispy texture.

              Once cooked, use a slotted spoon to transfer the fried okra to a plate lined with paper towels to absorb excess oil and maintain crispiness.

                Serve the crispy fried okra immediately while they are hot, perfect as a delightful snack or tasty side dish.

                  - Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Arrange the crispy fried okra on a serving platter lined with parchment paper for a rustic touch. Lightly sprinkle with sea salt for enhanced flavor. For a delicious pairing, offer a zesty dipping sauce, such as a spicy remoulade or cool ranch dressing, alongside for an extra kick.