Let’s make fried okra!!!
Let's make a southern staple to any dinner, Fried Okra!
This is one of my favorite quick and easy sides to make that pairs with pretty much any meal.
1. The " secret ingredient for amazing okra I have learned after much trial and error is Sunflower oil! The flavor it gives is outstanding! Ive tried a little of everything and this is by far the best.
So add about 1 centimeter of sunflower oil into whatever pan you're using and preheat to a medium high heat. You'll know it's ready if you sprinkle a small amount of cornmeal in it and it sizzles if it's smoking turn it down!
2. 1.5-2 cups of okra sliced into one centimeter pieces. I usually buy it fresh and cut myself but we were on a schedule.
3. Scramble 2 eggs and drop cut okra in and mix up.
4. Pour 1/2 cup of corn meal and 3/4 cup of flour directly into egg and okra mixture and mix until all are coated evenly. Add dash of salt
5. Add into hot oil stir until all are coated and then cook until golden brown. Around 7-10 mins so they don't have a slimy texture when you eat them.
6. Plate and enjoy!
#cooking #yummy #southernfood #lemon8foodie #lemon8foodrecipe
Fried okra is a beloved dish in Southern cuisine, cherished for its unique flavor and crunchy texture. This versatile side dish is not only simple to prepare but also complements various main courses, from fried chicken to barbecue. Choosing fresh, high-quality okra is key to achieving the best results. When preparing your okra, remember to slice it evenly to promote even cooking. The use of sunflower oil is particularly advantageous due to its high smoke point, which helps to achieve a golden-brown finish without making the okra greasy. Additionally, serving fried okra with a drizzle of hot sauce or a side of ranch dressing can elevate the flavor profile, making it a beloved favorite at gatherings. Explore different seasoning options, such as cayenne pepper or garlic powder mixed into the cornmeal and flour, to tailor the dish to your taste preferences. Don't forget to serve your fried okra immediately after cooking for the best texture!