This Fried Okra Recipe Will Make You Love the Vegetable—or Adore It Even Extra

I grew up within the South and I’ve at all times beloved deep-fried okra, however I am unsure I’ve ever tasted fried okra nearly as good as my Birmingham-based colleague Craig Ruff‘s. I had the pleasure of tasting his model a number of instances when he was growing this recipe final August throughout peak okra season. Craig—who additionally developed our recipe for Southern fried shrimp—labored in eating places in New Orleans and Mississippi earlier than turning into knowledgeable recipe developer, and he is a fried meals wizard.

Craig’s fried okra has a skinny, super-crunchy, grease-free cornmeal crust encasing crisp-tender okra that is utterly slime-free. Together with the okra recipe under is Craig’s recipe for the aptly named “comeback sauce”—a tangy mayo-based sauce that is additionally wonderful with different fried greens, akin to zucchini and onion rings. It’s additionally beautiful as a dipper for fried seafood and a topper for burgers. If okra just isn’t in season the place you reside, save the okra portion of the recipe for summer season and go forward and make the comeback sauce for dipping different meals now. You will not remorse it. 

The way to Make Positive Your Fried Okra Is Crispy, Not Slimy

Folks have lots of emotions about okra being slimy and I get it—whereas the “slime” is what makes okra a tremendous thickener for gumbos and different stewed dishes, I definitely don’t need my fried okra to be mucilagenous. The very first thing you are able to do to keep away from a slimy scenario is select the appropriate dimension okra pods. “Go for the smaller sized pods as a result of the larger guys not solely appear to be slimier but additionally they’ll get powerful and woody,” says Craig. “Excessive warmth cooking can also be key—frying, roasting, grilling, or sautéing. Remember the fact that if the okra is crowded within the pan it should steam and they are going to be slimy—don’t crowd them for any of those strategies.”

Craig additionally notes that “acid typically negates slime” (as in pickled okra) so he examined batches of fried okra that had been soaked in acidic buttermilk and scorching sauce for an hour earlier than frying. “There wasn’t a noticeable distinction as a result of frying just about removes all slime anyway,” he says. “The excessive warmth kills the sliminess and also you get a very nice crispy crunchy okra.”

The Greatest Oil for Frying Okra

So far as what to fry in, you should utilize any oil with a excessive smoke level, however Craig prefers peanut oil as a result of it is conventional within the South and since he prefers its taste to different excessive smoke level oils, akin to canola and vegetable. For those who really feel like experimenting, he says, “Utilizing animal fats may very well be actually attention-grabbing and add depth of taste and richness, however animal fat are typically a bit of more durable to return by and dearer to fry with; though I might undoubtedly be excited by some duck fats fried okra!” Similar, Craig, identical.

The Greatest Batter for Fried Okra

Whereas there’s nothing inherently mistaken with thick breading on fried meals, I like the place Craig landed for this okra: It is super-crunchy however not so thick that it overpowers the okra. To realize this steadiness, Craig makes use of a combination of cornmeal, all-purpose flour, and cornstarch, all seasoned with Creole powder, to coat the pods. The cornmeal provides a little bit of nubby texture whereas the all-purpose flour lightens the coating and the cornstarch helps the okra keep crispy for longer after frying. “Including cornstarch to the dredge actually improves the ‘crispy window’ on the coating—they actually had been nonetheless comparatively crispy effectively over an hour after frying,” Craig says and I can confirm this, as I used to be swinging by the kitchen all afternoon to snag “only one extra” piece of okra.  Earlier than coating the okra slices within the dry combination, you may dunk them in a easy combination of buttermilk and scorching sauce, each of which add taste and a delicate tang.

The way to Serve Fried Okra

Fried okra is nice as an appetizer or a aspect with different Southern and Soul meals dishes akin to fried hen, yellow squash casserole, lima beans, black-eyed peas, and tomato salad. Whereas fried okra is scrumptious straight-up, a creamy dipping sauce like ranch dressing, rémoulade, or the comeback sauce that is included under presents a pleasant distinction to the crunchy fried greens. “The mildly candy cornmeal dredge performs actually properly with the vegetal okra, and the creamy, fragrant punch of the comeback sauce is the proper pairing.” Craig says, and I could not agree extra.

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