CRISPY FRIED OKRA
Fried Okra is one of the most extraordinary okra recipes ever since it uses chopped okra that has been coated in cornmeal and flour to create crispy and crunchy okras. Summer’s best seller!
I’m particularly fond of crunchy Southern fried okra. It’s incredibly crunchy and addicting, and the okra is slime-free! It’s such an excellent appetizer that I’m unable to stop eating.
In June, okra is in season in California, so I procured some and transformed it into delicious crispy nuggets. Now, how should okra be fried? It’s pretty simple and requires a few basic steps:
· Cut the okra pods into tiny pieces after removing the cap and bottom tip.
· Combine the okras and buttermilk.
· Coat the okras in a dry mixture of all-purpose flour and cornmeal (variety).
· Deep fry till golden brown and crispy in vegetable oil.
· Serve this with your choice of dipping sauce after blotting excess oil with paper towels.
After covering the okra with the all-purpose flour and cornmeal mixture, fry it in an air fryer. Before air frying, add 1 tablespoon of oil to your air fryer.
Okra has a mild flavor than eggplant but a more fibrous and soft texture. Additionally, the vegetable has a slime that imparts a smooth feel.
This fried okra dish contains just 183 calories and 35g of carbohydrates per serving. It is pretty low in calories and abundant in fiber.
Additionally, it is shown to aid blood sugar and cholesterol levels, making okra a healthy vegetable.
· Okra, 1/2 pound (0.2 kilograms)
· 1/4 cup unbleached all-purpose flour
· 1 tablespoon cornmeal
· 1 tsp salt
· 1/4 teaspoon paprika smoky
· 3 sprigs of freshly ground black pepper
· 1/4 cup buttermilk oil for frying in the deep fryer
1. Remove the okra’s crown and tip and chop into tiny pieces.
2. Combine the flour, cornmeal, salt, smoked paprika, and ground black pepper in a mixing bowl. Stir well to combine.
3. It will be best to combine the buttermilk and sugar in a bowl. Dip the okra in the buttermilk in stages, then coat with the flour mixture. Assemble the okra in an equal layer.
4. Then heat (at least 2 inches) oil in a saucepan or frying pan. Okra should be deep-fried (in batches) until crispy and golden brown. Drain from oil and pat dry with paper towels. Serve immediately with a dipping sauce, such as a spicy Ranch (add Sriracha).