Dry Fried Okra
Photo by Lynne Calamia
ACTIVE TIME: 30 minutes
TOTAL TIME: 30 minutes
Yield: 4 servings
Software
- 1 pound okra, stems removed
- 1/2 cup cornmeal
- Vegetable oil, for frying
- Kosher salt, to taste
Specialized Hardware
- Spider strainer
Procedure
- 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.