Whole Fried Okra Recipe

Whole Fried Okra fries up wonderfully crispy. Such a great way to eat this summer vegetable. Great on its own or dipped in sauce.

 

Seasoned with paprika, garlic powder, and cayenne pepper, this fried okra is super flavorful. Serve it as is or with Ranch Dressing or Comeback Sauce for dipping. A little cornmeal mixed in with the flour creates a wonderful crispy coating.

I prefer fried okra that has been sliced into rounds, but this Whole Fried Okra is pretty fantastic too. It’s like comparing chicken tenders to popcorn chicken. They are both delicious and it just depends what you are in the mood for.

WHAT TO FRY OKRA IN?

You can fry in either vegetable oil or shortening. Peanut oil is also a good choice, but it is expensive. I think shortening creates a superior flavor and a lighter, crispier coating than vegetable oil, but it is personal preference.

WHOLE FRIED OKRA RECIPE TIPS:

Look for smaller okra pods. The larger ones tend to be fibrous.

No need to trim off the pointy end, just trim the stem part off.

If you don’t have self-rising flour, just use regular all-purpose flour. The baking powder in the self-rising flour just helps the coating puff up and cook up a little crisper.

You want to get the oil to about 360 degrees F. A thermometer is really helpful.

Try These Other Okra Recipes:

• Corn Okra Creole
• Pecan Crusted Fried Okra
• Stewed Okra and Tomatoes
• Okra Parmigiana
• Okra Hush Puppies

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