Best Deep Fried Okra Recipes

BEER BATTER DEEP FRIED GREEN BEANS AND/OR OKRA

Steps:

• Preheat Rice Bran oil or other high temperature oil to 375 degrees F.
• Whisk the beer, flour, salt and pepper until smooth.
• Let mixture sit for a little bit (can be made ahead).
• Trim green bean ends and/or caps off okra (If using okra use only smaller young pods).
• Dip green beans and/or okra into the batter to coat, letting excess drip off. (I use a strainer).
• Fry in the oil in batches, until they are golden and crisp.
• Remove from oil with a strainer to a paper towel lined plate or cookie sheet.
• Sprinkle with salt and pepper. I use fresh ground pepper and fresh ground coarse salt.
• After finding I had extra batter left over, I added cinnamon and raw cane sugar to the batter and split some regular eating bananas -- battered them up and fried them too. Added drizzle of honey and scoop of vanilla ice cream -- and Viola! Tasty dessert with no hint of the aforementioned green beans nor okra.

JEN'S DEEP FRIED CAJUN OKRA

Steps:

• 1. If using whole fresh okra, wash thoroughly, drain, and cut stems off. You can slice them in half length-wise or slice them into 1/2 inch rounds. Frozen cut okra saves time. Place in a bowl and set aside.
• 2. Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.) Get a cookie sheet and line with paper towels. Set aside.
• 3. In a medium bowl, combine cornmeal, flour, garlic powder, Cajun seasoning, black pepper, and salt. Mix well.
• 4. In a separate bowl add buttermilk and hot pepper sauce. Whisk together.
• 5. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
• 6. Carefully add okra to the HOT oil and cook until golden brown. (It may be necessary to fry the okra in batches.)
• 7. Remove from oil, drain on paper towels, and then serve immediately with favorite dipping sauce.

DEEP-FRIED OKRA

Steps:

• In a large bowl, whisk together egg and milk. Place bread crumbs in a second large bowl. Heat oil in a heavy 12-inch skillet over medium-high heat until oil is hot enough to toast a bread crumb in 30 seconds.
• Toss half the okra in the egg mixture until thoroughly coated (use your hands or, if you must, a spoon). Pick up large handfuls (or slotted spoonfuls) of the okra pieces, letting the excess liquid drip back into the bowl. Transfer okra to the bowl with bread crumbs and toss until coated.
• Add okra to hot oil and cook until well browned, about 5 minutes. Remove okra with a slotted spoon and drain on paper towels. Repeat with remaining okra. Season with salt and pepper and serve hot.