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  Added: Apr 11, 2006  •  Visited (1881)  •  Print version Print this recipe (127)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Deep-Fried Okra
What You Need:
  • 1 pound fresh okra, or substitute two 10-ounce packages frozen okra, thoroughly defrosted
  • Salt
  • Vegetable oil for deep frying
  • 2 eggs
  • 1 cup yellow cornmeal

  • How To Cook:
    1. Wash the fresh okra under cold running water, and with a small sharp knife scrape the skin lightly to remove any surface fuzz. (Frozen okra needs only to be defrosted and drained.)

    2. Pat the okra dry with paper towels, cut off the stems and slice the okra crosswise into 1-inch-long rounds. Combine the okra and 1 teaspoon of salt in a bowl and turn the pieces about with a spoon to season them evenly.

    3. Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of about 3 inches and heat the oil until it reaches a temperature of 335 on a deep-frying thermometer.

    4. Break the eggs into a shallow bowl and beat them to a froth with a wire whisk or a table fork. Spread the cornmeal out on a sheet of wax paper.

    5. Immerse two or three rounds of okra in the eggs, roll them in the cornmeal to coat both sides and drop them into the hot oil. Deep-fry for 5 to 6 minutes, or until they are crisp and golden brown.

    6. As they brown, transfer them to paper towels to drain while you deep-fry the remaining okra. Sprinkle the deep-fried okra lightly with salt, arrange the pieces attractively on a heated platter and serve at once.
     
    To serve: 4
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Vegetables » Okra
    Dish » Side Dishes

     





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