Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 134.9
- Total Fat: 7.7 g
- Cholesterol: 0.0 mg
- Sodium: 7.2 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.9 g
- Protein: 2.6 g
View full nutritional breakdown of Dry Fried Okra calories by ingredient
Dry Fried Okra
Submitted by: COLLINSLGIntroduction
Courtesy of Alton BrownThe only okra I've every liked Courtesy of Alton Brown
The only okra I've every liked
Number of Servings: 4
Ingredients
-
1 pound okra, stems removed ( or frozen)
1/2 cup cornmeal
Vegetable Oil
Kosher Salt
Directions
Rinse the whole okra pods under cold water, drain, pat dry, trim and cut into 1/4 pieces (or use frozen pieces). Set aside.
Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.
Add enough vegetable oil to a 12-inch stainless steel saute pan in order to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370 degrees F. Add the okra and fry until golden brown on 1 side, approximately 5 -6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, approxiamtey 5-6 minutes longer. Removed the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow tyo cool of 1 - 2 minutes before service.
Number of Servings: 4
Recipe submitted by SparkPeople user COLLINSLG.
Place the cornmeal into a sealable ziptop bag. Add the okra and shake to coat thoroughly. Return the okra to a dry colander and shake off excess cornmeal.
Add enough vegetable oil to a 12-inch stainless steel saute pan in order to completely cover the bottom of the pan. Place over medium-high heat and bring the oil to 370 degrees F. Add the okra and fry until golden brown on 1 side, approximately 5 -6 minutes. Stirring occasionally, continue cooking until okra is golden brown on all sides, approxiamtey 5-6 minutes longer. Removed the okra from the pan with a slotted spoon or spatula to a cooling rack set over a newspaper-lined sheet pan. Season, to taste, with salt and allow tyo cool of 1 - 2 minutes before service.
Number of Servings: 4
Recipe submitted by SparkPeople user COLLINSLG.
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