Some say okra is slimy, but we say it’s all about how you cook it. This okra crispy recipe will change the way you think about this versatile veggie, turning it into a crunchy snack that’s impossible to put down.
Why This Recipe Works
- The cornmeal coating gives the okra an irresistible crunch that’s perfectly balanced with the tender inside.
- High heat frying ensures the okra cooks quickly, locking in moisture without becoming greasy.
- A simple seasoning blend enhances the natural flavor of the okra without overpowering it.
- This recipe is a great way to introduce okra to skeptics, showcasing its best qualities.
- It’s a versatile dish that can be served as a snack, side, or even a main with a dipping sauce.
Ingredients
- 1 pound fresh okra, sliced into 1/2-inch pieces
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup buttermilk
- Vegetable oil, for frying
Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels
- Mixing bowls
- Measuring cups and spoons
Instructions
Step 1: Prep the Okra
Start by washing the okra under cold water and patting it dry thoroughly with paper towels. Slice the okra into 1/2-inch pieces, discarding the stems. This size ensures each piece cooks evenly and gets crispy all around. Tip: Dry okra is key to a crispy coating, so don’t skip the patting dry step.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper if using. Whisk these together until well blended. This mixture will give your okra that signature crunch and flavor. Tip: For an extra kick, increase the cayenne pepper to 1/2 teaspoon.
Step 3: Coat the Okra
Pour the buttermilk into another bowl. Dip the okra pieces into the buttermilk, then dredge them in the cornmeal mixture, ensuring each piece is evenly coated. Shake off any excess coating to prevent clumping during frying. This step is crucial for achieving that perfect, even crunch.
Step 4: Heat the Oil
Fill your deep fryer or pot with enough vegetable oil to submerge the okra pieces. Heat the oil to 375°F. Maintaining the right temperature is essential for crispy, not greasy, okra. Use a thermometer to monitor the heat closely.
Step 5: Fry the Okra
Working in batches to avoid overcrowding, carefully add the coated okra to the hot oil. Fry for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to transfer the fried okra to a plate lined with paper towels to drain. Tip: Let the oil return to 375°F between batches for consistent results.
Tips and Tricks
For those looking to elevate their okra crispy game, consider these advanced tips. First, try soaking the okra in vinegar water for 10 minutes before drying and coating; this can help reduce sliminess. Second, experiment with adding a tablespoon of hot sauce to the buttermilk for an extra flavor kick. Third, for a gluten-free version, substitute the all-purpose flour with a gluten-free blend. Lastly, if you’re not a fan of deep frying, you can bake the coated okra at 425°F for 20-25 minutes, flipping halfway through, for a lighter version.
Recipe Variations
- Spicy Okra Crispy: Add an extra 1/2 teaspoon of cayenne pepper and 1 teaspoon of smoked paprika to the dry mix for a smoky heat.
- Cheesy Okra Crispy: Mix in 1/2 cup of grated Parmesan cheese with the dry ingredients for a cheesy twist.
- Herbed Okra Crispy: Incorporate 2 tablespoons of dried herbs, such as thyme or oregano, into the coating for an aromatic flavor.
- Beer-Battered Okra Crispy: Replace the buttermilk with beer for a lighter, bubbly coating that fries up extra crispy.
Frequently Asked Questions
Can I use frozen okra for this recipe?
Yes, you can use frozen okra, but make sure to thaw it completely and pat it very dry before coating. Frozen okra tends to be more watery, so taking the time to dry it thoroughly is crucial to prevent the coating from sliding off during frying.
How do I store leftovers?
Leftover okra crispy can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, spread the okra on a baking sheet and bake at 350°F for about 10 minutes, or until heated through and crispy again. Avoid microwaving, as it can make the okra soggy.
Can I make this recipe vegan?
Absolutely! Substitute the buttermilk with a plant-based milk (like almond or soy milk) mixed with a tablespoon of lemon juice or vinegar. Let it sit for a few minutes to thicken before using it to coat the okra.
Summary
This okra crispy recipe transforms the often misunderstood okra into a crunchy, flavorful snack or side that’s sure to win over even the biggest skeptics. With a simple cornmeal coating and perfect frying technique, you’ll achieve a dish that’s irresistibly crispy on the outside and tender on the inside.