Perfect for a pleasant early October evening here in Frisco, this recipe will give you a wonderfully light and crispy side dish for your Monday dinner.
* Yields: 4-6 servings
* Prep time: 15 minutes
* Cook time: 15-20 minutes
Ingredients
For the Okra & Frying:
* 1 lb fresh, young okra pods
* 3-4 cups high-smoke-point oil (e.g., peanut, canola, or vegetable oil)
The Wet Batter:
* 1 large egg
* 2 tablespoons buttermilk (or whole milk)
The Dry Coating:
* 1 ½ cups freshly milled soft white wheat flour
* 2 teaspoons kosher salt, plus more for finishing
* 1 teaspoon freshly ground black pepper
* 1 teaspoon smoked paprika
* ½ teaspoon garlic powder
* ¼ teaspoon cayenne pepper (optional, for a little heat)
Equipment
* Large, heavy-bottomed skillet or Dutch oven
* Two shallow bowls or pie plates
* Tongs or a spider strainer
* Wire cooling rack set over a baking sheet
Instructions
* Prepare the Okra: Wash the okra pods thoroughly. Pat them completely dry with paper towels or a clean kitchen towel—this is the most critical step to avoid a slimy texture. Trim off the stems and slice the pods into ½-inch thick rounds.
* Set Up Your Dredging Station:
* Wet Batter: In your first shallow bowl, whisk the egg and buttermilk together until smooth and uniform.
* Dry Coating: In your second shallow bowl, combine the 1 ½ cups of freshly milled flour, 2 teaspoons of kosher salt, black pepper, smoked paprika, garlic powder, and cayenne pepper (if using). Whisk until all the seasonings are evenly distributed.
* Heat the Oil: Pour the oil into your skillet or Dutch oven to a depth of about 2 inches. Heat it over medium-high heat until it reaches 365°F (185°C). If you don't have a thermometer, you'll know it's ready when a pinch of the flour mixture sizzles instantly and vigorously when dropped in.
* Coat the Okra: Working in a few small batches, add a handful of okra slices to the Wet Batter and toss to coat them lightly. Use a fork to lift the okra out, allowing any excess egg mixture to drip off.
* Dredge in Flour: Immediately transfer the wet okra to the Dry Coating bowl. Toss gently until every piece is thoroughly covered in the flour mixture.
* Fry in Batches: Carefully place a single layer of the coated okra into the hot oil. Do not overcrowd the pan. Overcrowding will cause the oil temperature to drop, resulting in soggy, greasy okra. Fry for 3-5 minutes, turning the pieces occasionally, until they are a beautiful deep golden brown and crispy.
* Drain and Season: Use tongs or a spider strainer to remove the fried okra from the oil. Let the excess oil drip off for a moment, then transfer the okra to the wire rack to drain. Immediately sprinkle with a little extra kosher salt while they are still hot.
* Repeat: Bring the oil back up to temperature and repeat the process with the remaining okra until it is all fried. Serve immediately while hot and crispy.
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