Fried Okra

Updated at: Sun, 08 Oct 2023 23:00:15 GMT

Step 1

Wash the okra and dry it, careful not to bump it around too much or it gets slimy

Step 2

Pour at least 3” of frying oil (canola or peanut) into a Dutch oven or cast iron and put on medium low to slowly heat

Step 3

Slice the stem and thickest part of the bottom off, leaving some of the base to keep it intact. Then slice the okra down the middle long ways

Step 4

Use your preferred method of breading. Mine is below:

Step 5

Pour flour, breadcrumbs, and all seasonings into a wide, shallow pan. Pour milk into a container or bowl wide enough for the okra but not so wide that the milk isn’t deep enough for dunking. *seasoning amounts are approximate and subjective. Taste as you go!

Step 6

Taste your seasoned flour by wetting or licking a finger and dipping it in the flour. (Remove some with a tasting spoon to not contaminate the mixture) It should taste flavorful. You’ll still taste flour but the seasoning you taste is how it’ll taste fried so make adjustments as you see best. I’d start by adding more Lawry’s if it’s really not salty enough then move to The Blend then Tony’s.

Step 7

Toss all the okra all over in the flour mixture for an even coating

Step 8

Using “wet hand dry hand” dunk each okra all the way in the milk then toss into the flour mixture and cover fully. Remove from flour and set aside. Repeat with all okra slivers.

Step 9

Use a thermometer to check the fry oil temp. You’re looking for 265-290 ish. You might need to turn the heat to high depending on your stove. Shoot for 285 ish before starting because the temp will drop when you add all the okra then make sure it stays around 275 but not below 265.

Step 10

Cook in at least two batches until they’re evenly golden brown. Remove and set on a paper towel lined tray to cool. Taste one as soon as it’s cool enough to check for seasoning. If they aren’t salty enough, sprinkle with Lawrys seasoning salt and Tony’s as soon as they’re out of the fryer.

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