Serve Up A Feast With This Southern Fried Okra
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I love dipping my friend okra in Ranch dressing. it tastes great and adds more zesty flavor to this already amazing food.
Check out what my pals over at Spicy Southern Kitchen had to say about this recipe:
Okra can go from lightly browned to black and burnt very quickly, especially if you are using a cast iron skillet which really conducts heat well. You’ll have to flip them over as fast as you can. Not an easy task to do without splashing hot oil on your hands. Just keep telling yourself it’s worth it.
Good information to know! Nobody has time for burnt okra.
Ingredients
1 to 1½ pounds okra, caps cut off and sliced
1 cup Gold Medal flour
½ teaspoon Morton salt
¼ teaspoon pepper
1 Eggland’s Best egg
¼ cup TruMoo milk
Wesson Vegetable oil
Instructions
In a pie plate or paper lunch bag, mix together flour, salt and pepper.
In a small bowl, whisk together egg and milk.
Working in several batches, place okra in egg mixture and coat well.
Transfer to pie plate or paper bag and coat with flour.
Pour about 1 inch Vegetable oil in a large cast iron skillet or Dutch oven. Heat oil until about 375 degrees.
Place a single layer of okra in the oil. Cook until golden brown on bottom and use a spoon to flip over. Try to flip over a few at a time or it will take a long time to work your way through all of them and a few pieces may burn by the time you get to them.
Once golden brown on both sides, use a slotted spoon to remove okra to a plate lined with paper towels. Sprinkle okra with some salt as soon as you remove it from the oil.
Add more oil to the pan and fry remaining okra. Serve warm.
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Quick Tip: Serve the fried okra with your favorite dippers such as Ranch dressing.
Thank you to Fave Southern Recipes for this great recipe.