Equipment
Ingredients
Produce
- 400 g okra, washed, thoroughly dried, and sliced 1.5cm thick
Wet Coating
- 2 eggs, beaten
- 30 ml water, cold
Dry Coating
- 75 g all-purpose flour
- 75 g fine yellow cornmeal
- 6 g kosher salt
- 3 g garlic powder
- 2 g black pepper, freshly ground
- 2 g paprika
- 1 g cayenne pepper
Frying
- 1000 ml vegetable oil
Nutrition (per serving)
Method
In a medium bowl, whisk together the eggs and cold water to create the egg wash.
In a separate wide, shallow bowl, whisk together the all-purpose flour, fine yellow cornmeal, kosher salt, garlic powder, black pepper, paprika, and cayenne pepper until completely uniform.
Pour the vegetable oil into a heavy-bottomed pot to a depth of 5cm. Clip the deep-fry thermometer to the side of the pot and heat the oil over medium-high heat until it reaches 190 C (375 F).
Working in batches, toss the sliced okra in the egg wash until fully coated. Use a slotted spoon to lift the okra out, allowing excess egg to drip off, then transfer it to the dry flour and cornmeal mixture. Toss vigorously until every piece is generously coated.
Carefully lower a batch of the coated okra into the hot oil at 190 C (375 F). Fry for 3 to 4 minutes, stirring gently once or twice to prevent sticking, until the crust is deeply golden brown and crispy.
Use the spider skimmer or slotted spoon to remove the fried okra from the oil. Transfer immediately to a wire rack set over a baking sheet to drain. Allow the oil to return to 190 C (375 F) before frying the next batch. Serve hot.
Chef's Notes
- Ensure your okra is completely dry before slicing. Any surface moisture will trigger the release of mucilage, making the prep process overly sticky and causing the coating to clump.
- Using a 50/50 split of cornmeal to all-purpose flour provides the quintessential Southern crunch while still allowing the coating to adhere properly to the vegetable.
- Always drain fried foods on a wire rack set over a baking sheet rather than directly on paper towels. Paper towels trap the escaping steam and turn the bottom of the fried okra soggy.
- For the best texture, utilize smaller, younger okra pods if available. They are more tender and contain fewer tough seeds compared to overgrown pods.
Storage
Refrigerator: 3 days — Store in an airtight container lined with paper towels.
Freezer: 1 month — Freeze in a single layer before transferring to an airtight bag.
Reheating: Reheat in a 200 C / 400 F oven or air fryer for 5-7 minutes until crispy. Do not microwave.
