Flourless Fried Okra Recipes

OKRA FRIES

Steps:

• Pour a few inches of vegetable oil into a heavy-bottomed pot, preferably cast iron. Heat the oil to 350°F.
• Meanwhile, put the okra in a large bowl and toss with the beaten egg. Let the okra stand for 5 minutes to absorb the egg.
• In a separate medium bowl, whisk the rice flour, cornstarch, paprika, and ¼ teaspoon salt. Remove the okra from the large bowl, allowing excess egg to drip back into the bowl, then transfer the okra to the flour mixture. Toss the okra to dredge evenly. Lift from the flour and shake off the excess.
• Cook the okra in batches in the hot oil until golden and crunchy, 3 to 5 minutes, depending on size.
• Remove with a slotted spoon and place on a paper towel-lined plate. Season with salt immediately. Repeat with the remaining okra.

FRIED OKRA

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.

SOUTHERN FRIED OKRA

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.

FRIED OKRA

Steps:

• Put sliced okra in a bowl.
• Sprinkle with salt, liberally.
• Cover with very cold water.
• Refrigerate for at least 1 hour.
• Drain, rinse, drain again.
• Roll slices in seasoned cornmeal until well coated.
• Fry in hot oil about 1/2" deep until browned and crisp.
• Drain on paper towels, serve hot.