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Course: Sides & Salads
Keyword: Appetizers, Dry Fried Okra, Fried, Gluten-Free, Sides, Vegetables, Vegetarian

Dry Fried Okra

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Photo by Lynne Calamia
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  • 1 pound okra, stems removed
  • 1/2 cup cornmeal
  • Vegetable oil, for frying
  • Kosher salt, to taste

Specialized Hardware

ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings


  • Rinse the whole okra pods under cold water, drain, pat dry, trim, and cut into 1/4-inch pieces. Set aside.
  • Place the cornmeal into a 1 gallon zip-top bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.
  • Add enough vegetable oil to a 12-inch stainless-steel saute pan to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370ºF. Add the okra and fry until golden brown on 1 side, 5 to 6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, 5 to 6 minutes longer. Remove the okra from the pan with a spider strainer or slotted spoon to a wire rack set over a paper towel-lined half-sheet pan. Season, to taste, with salt and allow to cool for 2 minutes before serving.
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