Dry Fried Okra
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
Introduction
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.