Fried Okra

Okra. I have never made anything with okra, nor have a really had a hankering to do so. But it was one of my vegetables in my CSA  share so I thought I’d give it a try. If I had time this weekend, I would have preferred to attempt to make a gumbo, but I’m short on time so I did the second best thing: fried them. Now I have zero idea how to fry anything, especially okra. Thankfully, All You had an easy looking recipe.
1 pound okra
1 cup buttermilk
1 large egg
1 seeded and minced jalapeño chili
1/4 cup minced scallion
1 tablespoon salt
1 tablespoon smoked paprika
2 cups cornmeal
1 teaspoon salt
1/2 inch of vegetable oil

Add 1 cup buttermilk, 1 large egg, 1 seeded and minced jalapeño chili and 1/4 cup minced scallions to a medium bowl.
Whisk to combine.
Prepare the okra. Trim off both ends.
Cut the pods into 1/2 inch pieces and place into the buttermilk mixture.
Mix together so that the okra is coated. Marinate at room temperature for 15 minutes.
While the okra is marinating, mix 1 tablespoon of salt and 1 tablespoon smoked paprika in a small bowl.
In another bowl, mix 2 cups cornmeal and 1 teaspoon salt.
Heat 1/2 inch of vegetable oil in a medium frying pan to 375 degrees. Take a few pieces of okra out of the buttermilk mixture at a time, shaking to remove excess mixture, and toss in the cornmeal. In batches, drop the okra into the oil and fry for 3 to 4 minutes on each side, or until golden.
Drain on paper towels.
Sprinkle with the paprika-salt mixture and serve.
This was my first time eating fried okra so I honestly don’t have anything to compare this to. But fried food tends to taste, well, fried. And this does, but has a lightness to it that really surprised me. The jalapeño and smoked paprika add a little hint of heat at the end which is really nice!
P.S. My photos will (hopefully) be getting better now. I just bought a new toy suggested to me by my friend Mikey who always manages to take the most fantastic photos, be it of food (usually fried, hence my post choice to try this out), the Philadelphia skyline, or people.  I picked up a Portable Photo Studio which should help with some lighting issues I’ve been having in my kitchen (no natural light). Any comments or suggestions about how to best use the photo studio are appreciated. Thanks again Mikey!!


  1. says

    Never tried Okra before! I am always nervous to try new foods, and Okra scares me! But deep fry it, and I would probably love it!

  2. says

    You handled that beautifully! I love fried Okra (I live in the south – it’s practically required). This…I would order in a restaurant!

  3. says

    the ingredients for this fried okra really came together that’s why it’s very tasty. I never expect that it will turn out delicious,all I thought,it will going to be just an ordinary taste.

  4. says

    Those look absolutely delicious! Fried anything is good, but I love fried veggies. I haven’t had too much okra in my life, but whenever I’ve had it it was in some kind of stew. I must try these!

    Here’s one tip for using those table top studio lighting set ups: Did it come with light bulbs? Do they say what colour temperature they are? If they are 5500K that is daylight, excellent! Use the daylight setting on your camera. If they are 3200K that is tungsten so use that setting.

    The key to great and natural looking food photos is all in the white balance. Email me if you want any more help!

  5. says

    OH BOY… new toys. I hope you post a “how to” and a “this is the difference with and without” so we all get that put on our Christmas List!

    But, Okra and me…. not so much. Always comes out slimey (for me). But it sure looks pretty in that first marinating photo

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