Best Crispy Fried Okra Recipes

CRISPY FRIED OKRA SALAD

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into a large bowl.
• Heat 1/2 inch of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil, turning often, until golden brown, 3 to 4 minutes. Drain on paper towels. Add to bacon in the bowl.
• Toss tomatoes, red onion, garlic salt, salt, and pepper together in a separate bowl. Stir into the bacon and okra mixture.

FRIED OKRA WITH CRISPY PARMESAN COATING

Steps:

• Clean and slice okra, and sprinkle with salt and pepper.
• Beat egg in a shallow bowl.
• Place grated Parmesan cheese in a shallow bowl.
• Pour okra into the beaten egg.
• Stir until every okra slice is wet from the egg.
• Remove with a slotted spoon, and place into the bowl with the Parmesan cheese.
• Stir until every okra slice is covered with cheese.
• Place oil in heavy pan to at least 2" in depth.
• (I use a deep fryer.) Heat until a single slice of coated okra dropped into the oil starts sizzling.
• Add the okra to the hot oil.
• Depending on the size of the pan, you may have to do this in two batches.
• Remove when the okra slices are golden brown and crispy.
• Drain on paper towels, and serve immediately.

~ CRISPY FRIED OKRA ~

Steps:

• 1. In a colander, rinse okra and drain well. Can toss in some buttermilk now, if desired. Drain. I use my cast iron skillet to fry, but you can use any large skillet, preferably like a chicken fryer. I add about 1/4 cup oil for each batch I fry, can add more if becomes too dry before desired crispness. Heat oil over medium high heat. In a large ziplock baggie, add flour, corn meal and seasonings, zip shut and toss around in hands to mix. Add a couple handfuls of okra to the bag and toss to coat. Working quickly. Add to hot oil, trying to let excess coating fall through your fingers, back into bag. Be careful not to stir too quickly, let okra become golden on one side, then flip and fry until golden on that side. Repeat with remainder of oil and okra. If you run out of coating, just mix up some more. Pretty simple. Note: I preheat my oven to warm and cover a sheet pan with paper towels and as each batch of Okra finishes I drain onto pan and place in oven after seasoning with salt while hot.

CRISPY FRIED OKRA IN YOGURT SAUCE

Steps:

• 1. Prepare the ginger-garlic paste. Prepare the okra: cut off a think slice of the stem end of each okra and discard, then cut the okra into 1/3-inch slices. (Cut off and discard the tips only if they look too brown.)2. Heat the oil in a wok until it registers 350°F to 375°F on a frying thermometer or a small piece of okra dropped into the hot oil bubbles and rises to the top immediately. Add the okra (in 2 batches, if needed) and fry until crisp and lightly browned, 2 to 3 minutes. Transfer to a bowl and mix well with the ginger-garlic paste.3. Discard all except 1 tablespoon oil from the wok (use this oil for other cooking, if you like.) Heat the oil and add the cumin, turmeric, and cayenne pepper. Mix in the yogurt-cornstarch mixture, a little at a time, stirring constantly to prevent it from curdling. Cook, stirring, until most of the yogurt evaporates and the sauce becomes thick, 3 to 5 minutes.4. Mix in the fried okra and salt, and cook about 5 minutes, until the flavors are blended. Transfer to a serving dish, top with the garam masala, and serve.VARIATION: A similar curry can be made using 1 cup canned tomato sauce and 1/2 cup coconut milk instead of the yogurt.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

FRIED OKRA WITH CRISPY PARMESAN COATING

Steps:

• Clean and slice okra, and sprinkle with salt and pepper. Beat egg in a shallow bowl. Place grated Parmesan cheese in a shallow bowl. Pour okra into the beaten egg. Stir until every okra slice is wet from the egg. Remove with a slotted spoon, and place into the bowl with the Parmesan cheese. Stir until every okra slice is covered with cheese. Place oil in heavy pan to at least 2" in depth. (I use a deep fryer.) Heat until a single slice of coated okra dropped into the oil starts sizzling. Add the okra to the hot oil. Depending on the size of the pan, you may have to do this in two batches. Remove when the okra slices are golden brown and crispy. Drain on paper towels, and serve immediately.