Perfect Fried Okra

Fried okra reminds me of my childhood in Texas. We always grew okra in our garden and it seemed like we ate okra every day in summer. This is the absolute best fried okra recipe. Simple and to the point. The okra turns out crispy (and not slimy at all) every time. I recommend this recipe for anyone who has never tried okra before, or who thinks they don’t like okra. After having okra fried this way, you will love it.

Perfect Fried Okra

1 pound fresh okra
1 quart water
1/4 cup salt
oil for frying

Wash okra well; drain. Cut off stems and tips. Slice into small pieces.

Combine salt and water. I know it seems like a lot of salt, but trust me, the salt draws out the slime and helps make the end result crispy. Soak okra in salt water for 30 minutes.  Drain okra in a colander. Rinse well (it will still be somewhat slimy, but that’s ok because it will allow the cornmeal to adhere) and drain again.

Roll the drained okra in enough cornmeal to coat all pieces.

Fry in batches in hot oil until golden and crisp.  Drain on paper towels.


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