Best Egg Fried Okra Fingers Recipes

FRIED OKRA

Fried Okra image

A simple Southern classic! Okra is dredged in seasoned cornmeal, then fried until golden.

Provided by Linda Martin

Categories Side Dish Vegetables

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

10 pods okra, sliced in 1/4 inch pieces
1 egg, beaten
1 cup cornmeal
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup vegetable oil

Steps:

In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Nutrition Facts : Calories 393.6 calories, Carbohydrate 29 g, Cholesterol 46.5 mg, Fat 29.2 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 4.7 g, Sodium 167.3 mg, Sugar 1.4 g

SPICED FRIED OKRA

Spiced Fried Okra image

Martha fries okra in a batter spiced with thyme, paprika, oregano, and coriander, which adds a citrusy aroma. The rice flour in this recipe ensures an ultra-crisp, long-lasting crunch.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Southern Recipes

Time 15m

Number Of Ingredients 10

Ingredients

1 teaspoon ground coriander
1 teaspoon ground paprika, plus more for sprinkling
1 teaspoon dried oregano
1 teaspoon dried thyme
Kosher salt and freshly ground pepper
1/2 cup white-rice flour
1/4 cup semolina flour or fine cornmeal
12 ounces okra, trimmed and quartered lengthwise (or halved, if on the small side)
Vegetable oil, for frying
Lime wedges, for serving

Steps:

Mix together coriander, paprika, oregano, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. In a large bowl, whisk together rice flour, semolina, and all but 1 teaspoon of spice mixture. Add okra; toss to fully coat. Shake excess flour mixture from okra back into bowl, and transfer okra to a plate.
Add enough water to flour mixture in bowl to create a batter about the thickness of honey (you should have about 3/4 cup; you may need to add more water as you go along, as rice flour thickens quickly).
Pour enough oil into a medium heavy pot to come about 1 inch up sides (about 4 cups). Clip a deep-fry thermometer to pot and heat oil over medium to 350°F. Working with a handful at a time, add okra to batter, turning to coat. Using tongs, lift out of batter and carefully add to oil.
Cook, turning once, until golden brown, 1 1/2 to 2 minutes. Transfer to a wire rack set inside a rimmed baking sheet; sprinkle immediately with salt. Place in a 200°F oven to keep warm. When all okra is cooked, sprinkle with some of remaining spice mixture and more paprika. Serve with lime wedges.