AMERICAN RECIPES - MOST POPULAR AMERICAN SIDE DISHES

 

MOST POPULAR AMERICAN SIDE DISHES

A popular side dish called fried okra is a must-have at any Southern festivity, and almost every Southern cook has a favorite recipe. Okra is usually coated with cornmeal or flour and shallow-fried in oil. It is sometimes served with ranch dressing, used for dipping the fried okra in it.

1. Fried Okra

A popular side dish called fried okra is a must-have at any Southern festivity, and almost every Southern cook has a favorite recipe. Okra is usually coated with cornmeal or flour and shallow-fried in oil. It is sometimes served with ranch dressing, 

RECIPE

Classic Fried Okra

PREP 10 min

COOK 30 min

READY IN 40 min

This recipe was accessed via epicurious.com and is an adaptation of a recipe from the Georgia Cooking in an Oklahoma Kitchen: Recipes f

Classic Fried Okra

• Step 1/9

  When choosing okra pods for this recipe, go for the smaller, tender pods under 4 inches in length. Wash the pods, cut off the stems and cut the pods crosswise into 1/2-inch pieces.
  Step 2/9

  Prepare three shallow bowls. Place the flour in the first, beaten egg in the second, and cornmeal in the third one.
  Step 3/9

  Coat pieces of okra in flour, then dip them in beaten egg. Finally, transfer them into the cornmeal and toss around, so they coat evenly.
  Step 4/9

  Pour the oil into a large, cast-iron Dutch oven. Heat it to 350˚F.
  Step 5/9

  Grab a portion of okra with a slotted spoon and shake to remove excess cornmeal.
  Step 6/9

  Gently place the okra into the hot oil. To prevent okra pieces from sticking, fry them in 2 to 3 batches.
  Step 7/9

  Fry the okra for 15 minutes until it turns golden brown.
  Step 8/9

  Remove the fried okra from the pan using a slotted spoon and let it drain on paper towels.
  Step 9/9

  Season with salt and serve.

COOKING TIPS

• OKRA

  If you choose to use fresh okra for this recipe, try to select smaller pods without any black specks, which signal that the okra is not fresh. Larger okra pods tend to be chewy — therefore, use the ones under 3 to 4 inches in length. Cut off the tips and the stems, since the tips tend to burn during frying, and the stems are too fibrous and tough to eat. Then, cut the okra pods into 1/2-inch-thick ... READ MORE

• COATING

  There are two main methods you can use to coat the okra before frying it. The simplest way is to coat the okra with flour, dip it in beaten egg, and then coat it with cornmeal. Alternatively, you can dip the okra in buttermilk, then coat it in a mixture of cornmeal and flour seasoned with salt and ground red pepper. Before you start frying the okra, you need to remove the excess coating. Place the ... READ MORE

• OIL

  To fry the okra, you can use vegetable, peanut, or canola oil. If you wish to do it old-style, you can also use lard, or add some bacon trimmings to the oil, which will give your fried okra a richer taste. The oil should be at least an inch deep and should be heated to 350-375˚F before frying.

• FRYING

  Fried okra is most commonly prepared in a Dutch oven or a large, cast-iron skillet. Since it tends to stick during frying, it is advisable to do it in small batches. Depending on the coating, the frying may take from 4 to 15 minutes — keep a close eye on the okra and use a slotted spoon to turn it over. When the okra turns golden brown, remove it from the oil and drain on paper towels.

• SERVING

  Fried okra is served warm, lightly seasoned with salt. You can accompany it with various sauces and dressing, such as ranch dressing, Tabasco, or hot sauce, or serve it as a side-dish to burgers, fried chicken, or brisket

• Step 1/9

  When choosing okra pods for this recipe, go for the smaller, tender pods under 4 inches in length. Wash the pods, cut off the stems and cut the pods crosswise into 1/2-inch pieces.
  Step 2/9

  Prepare three shallow bowls. Place the flour in the first, beaten egg in the second, and cornmeal in the third one.
  Step 3/9

  Coat pieces of okra in flour, then dip them in beaten egg. Finally, transfer them into the cornmeal and toss around, so they coat evenly.
  Step 4/9

  Pour the oil into a large, cast-iron Dutch oven. Heat it to 350˚F.
  Step 5/9

  Grab a portion of okra with a slotted spoon and shake to remove excess cornmeal.
  Step 6/9

  Gently place the okra into the hot oil. To prevent okra pieces from sticking, fry them in 2 to 3 batches.
  Step 7/9

  Fry the okra for 15 minutes until it turns golden brown.
  Step 8/9

  Remove the fried okra from the pan using a slotted spoon and let it drain on paper towels.
  Step 9/9

  Season with salt and serve.