Beer Batter Fried Okra Recipes

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FRIED OKRA



Fried Okra image

The okra is dredged in this light cornstarch batter and fried until puffy, golden and brown, and delicious. This is the perfect batter for fried okra!

Provided by David & Debbie Spivey

Categories     Appetizer     Side Dish

Time 45m

Number Of Ingredients 8

2 pounds fresh okra
¾ cup cornstarch
1 teaspoon baking powder
¼ cup all-purpose flour
Kosher salt and freshly cracked black pepper (to taste)
½ cup water
1 egg (slightly beaten)
peanut oil (for frying)

Steps:

  • In a medium bowl, stir the cornstarch, baking powder, and flour with a whisk; season with salt and pepper. Next, whisk in the egg and water until smooth. Place the cornstarch mixture inside the refrigerator for 15 to 20 minutes.
  • In the meantime, rinse the okra and pat dry with paper towels. Slice the stems off; discard (You may also cut them into bite-size pieces if you wish). After at least 15 minutes, remove the batter from the refrigerator.
  • Heat peanut oil in a frying pan (enough for them to float - approximately ½-inch deep) until the end of a wooden spoon produces bubbles or the oil is 350 degrees F.
  • Working in small batches, dip okra into the batter. Allow excess to drip off into the bowl. Carefully place individual pieces of okra into the hot oil (do not overcrowd the pan). Cook the okra in the hot oil, until crispy and light golden brown, about 1 to 2 minutes.
  • Remove the fried okra from the oil with a spider or slotted spoon and allow them to drain on a couple of paper towels. While still hot, season the okra with additional salt if desired.

Nutrition Facts : Calories 116 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 20 mg, Sodium 10 mg, ServingSize 1 serving

BEER BATTER FRIED OKRA



Beer Batter Fried Okra image

This goes GREAT with grilled cat fish and any leftovers make a fine cold midnight snack! If you're not familiar with okra, the larger pods can get really tough and stringy, so think SMALL!!

Provided by Chief Jack

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb okra
1 cup self-rising cornmeal
1 cup self-rising flour
1 can beer
1/4 teaspoon hot sauce
salt and pepper
oil (for frying)

Steps:

  • Mix the corn meal, 1/2 Cup of the flour, the hot sauce, the salt and pepper in a large bowl.
  • Slowly mix enough beer into the bowl to make a batter a little thinner than pancake batter.
  • Feel free to drink any leftover!
  • Put the remaining flour into a plastic bag and set aside.
  • Rinse the okra and dry it well.
  • Slice the caps off and discard.
  • Cut the pods into 1/2 inch rounds.
  • Add the okra to the bag of flour and shake to coat well.
  • Remove toe okra from the flour and shake off any excess.
  • Heat the frying oil.
  • Add the okra to the batter in small batches and coat well.
  • Remove the okra, drain slightly and fry until golden.
  • Drain and enjoy!

Nutrition Facts : Calories 286, Fat 1.4, SaturatedFat 0.2, Sodium 797.6, Carbohydrate 55.8, Fiber 6.5, Sugar 1.4, Protein 8.3

BEER BATTER DEEP FRIED GREEN BEANS AND/OR OKRA



Beer Batter Deep Fried Green Beans And/Or Okra image

Using Rice Bran oil makes a very light deep fry. RB Oil has a high smoke temperature and can be reused up to 10 times. It is also loaded with nutrition compared to other fry oils. (It's considered a nutraceutical. I discovered it via Google.) Prep and Cooking time will vary. I have a small electric deep fryer so it took awhile to cook all the batches. I only added 6 string beans at a time. Same with the Okra. Otherwise, the vegetables will drift and stick together.

Provided by Catpaladin

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

rice bran oil
1 cup beer
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 lb fresh green beans

Steps:

  • Preheat Rice Bran oil or other high temperature oil to 375 degrees F.
  • Whisk the beer, flour, salt and pepper until smooth.
  • Let mixture sit for a little bit (can be made ahead).
  • Trim green bean ends and/or caps off okra (If using okra use only smaller young pods).
  • Dip green beans and/or okra into the batter to coat, letting excess drip off. (I use a strainer).
  • Fry in the oil in batches, until they are golden and crisp.
  • Remove from oil with a strainer to a paper towel lined plate or cookie sheet.
  • Sprinkle with salt and pepper. I use fresh ground pepper and fresh ground coarse salt.
  • After finding I had extra batter left over, I added cinnamon and raw cane sugar to the batter and split some regular eating bananas -- battered them up and fried them too. Added drizzle of honey and scoop of vanilla ice cream -- and Viola! Tasty dessert with no hint of the aforementioned green beans nor okra.

Nutrition Facts : Calories 175.2, Fat 0.5, SaturatedFat 0.1, Sodium 591.3, Carbohydrate 34.2, Fiber 4.8, Sugar 1.7, Protein 5.6

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