Fried Okra is super easy to make and seriously addictive. Dredged in flour and fried until golden and crispy, it’s delicious as an appetizer or side dish!
Fried okra is a popular delicacy in the Southern United States. As this vegetable is also a staple in Filipino kitchens, I want to share with you how I make these crispy nuggets.
The recipe comes together in less than 20 minutes and uses simple ingredients you probably already have on hand. The breaded nuggets turn out golden, crunchy, and tasty; they’ll be a great addition to your appetizer or side dish list.
- Okra– choose small, young pods as they’re softer and less woody. Look for bright-green color with no brown spots or blemishes.
- Flour and Cornstarch– use a mix of flour and cornstarch for breading. Cornstarch inhibits gluten formation, creating a lighter, crispier coating
- Eggs– help the flour stick better
- Oil– use oil with a neutral taste and high smoke point for deep-frying such as canola, safflower, or vegetable oil.
- Salt and pepper– I use a simple seasoning of salt and pepper as these babies don’t need much to be super delicious. You can, however, experiment with your favorite spice blends like garlic powder, paprika, or cayenne pepper.
- Drain the okra well and pat dry to help the breading adhere well.
- Deep-fry at the optimal temperature of 350 F to 375 F. Too hot and the coating will burn before the okra is cooked; too low and it will absorb a lot more grease.
- Do not overcrowd the pan, fry in batches as needed. Heat the oil back to 350 F before adding the next batch.
- Don’t drain on paper towels as they absorb steam, turning deep-fried foods soggy. Instead, drain on a wire rack set over a baking sheet to catch oil drips.
- If you’re looking for a delicious appetizer, these golden and crunchy okra nuggets are the perfect match to an ice-cold beer. And they make a tasty side dish, too!
- They’re usually served with buttermilk dressing, but I prefer them with spicy vinegar.
- As with most fried foods, they’re best enjoyed hot and fresh from the pan.
Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram!
to 6 Servings
- 1 pound fresh okra, ends trimmed and cut into 1/2 inch rounds
- canola oil
- 2 eggs
- 3/4 cup flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
In a cast-iron skillet or heavy-bottomed pot over medium heat, heat about 2-inches deep of oil to 350 F.
In a bowl, whisk eggs until frothy.
In another bowl, combine flour, cornstarch, salt, and pepper. Whisk together until well distributed.
Dip the okra in the beaten eggs to fully coat.
Dredge in flour mixture to fully coat.
In the hot oil, add okra in batches and cook, stirring occasionally, for about 2 to 3 minutes or until golden and crisp.
With a slotted spoon, remove okra from the pot and drain on a wire rack. Season with additional salt, if desired. Serve with spicy vinegar dip.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”