Do you like fried okra? If you do, I have found the perfect batter for fried okra.
A while back, I made a post about some fried squash blossoms. While we were eating them, David mentioned that he thought that some okra would be delicious if it were dipped in the same batter and fried the same way. He has said several times that he would love some fried okra like his mama used to make.
I had eaten fried okra before, but I had never made any myself. Up for the challenge, I purchased some okra when we made our weekly trip to the local farmers’ market. I decided to try frying okra myself.
David was right. If you like okra this recipe is one you need to try. Okra dredged in this light cornstarch batter and fried until puffy, golden and brown, and delicious.
Here’s how I did it:
How To Make the Perfect Batter For Fried Okra
In a medium bowl, stir the cornstarch, baking powder, and flour with a whisk; season with salt and pepper. Next, whisk in the egg and water until smooth. Place the cornstarch mixture inside the refrigerator for 15 to 20 minutes.
In the meantime, rinse the okra and pat dry with paper towels. Slice the stems off; discard (You may also cut them into bite-size pieces if you wish).
After at least 15 minutes, remove the batter from the refrigerator.
Heat peanut oil in a large skillet (enough for them to float — approximately ½-inch deep) until the end of a wooden spoon produces bubbles or the oil is 350 degrees F.
Working in small batches, dip okra into the batter. Allow excess to drip off into the bowl. Carefully place individual pieces of okra into the hot oil (do not overcrowd the pan). Cook the okra in the hot oil, until crispy and light golden brown, about 1 to 2 minutes.
Remove the fried okra from the oil with a spider or slotted spoon and allow them to drain on a couple of paper towels. While still hot, season the okra with additional salt if desired.
I bet this batter would be perfect on just about anything you wanted to fry. What would you use it for?
Fried Okra
Ingredients
- 2 pounds fresh okra
- ¾ cup cornstarch
- 1 teaspoon baking powder
- ¼ cup all-purpose flour
- Kosher salt and freshly cracked black pepper to taste
- ½ cup water
- 1 egg slightly beaten
- peanut oil for frying
Instructions
- In a medium bowl, stir the cornstarch, baking powder, and flour with a whisk; season with salt and pepper. Next, whisk in the egg and water until smooth. Place the cornstarch mixture inside the refrigerator for 15 to 20 minutes.
- In the meantime, rinse the okra and pat dry with paper towels. Slice the stems off; discard (You may also cut them into bite-size pieces if you wish). After at least 15 minutes, remove the batter from the refrigerator.
- Heat peanut oil in a frying pan (enough for them to float – approximately ½-inch deep) until the end of a wooden spoon produces bubbles or the oil is 350 degrees F.
- Working in small batches, dip okra into the batter. Allow excess to drip off into the bowl. Carefully place individual pieces of okra into the hot oil (do not overcrowd the pan). Cook the okra in the hot oil, until crispy and light golden brown, about 1 to 2 minutes.
- Remove the fried okra from the oil with a spider or slotted spoon and allow them to drain on a couple of paper towels. While still hot, season the okra with additional salt if desired.
Colleen says
Looks good! I can only eat fried okra if it is over over overly fried! I like all crunch and no slime!
Debbie Spivey says
YES!! I will fry it a little longer next time. This was just on the verge of slime, but good! 🙂
Liz says
Omg Debbie the Okra looks absolutely mouthwatering. I must try this irresistible batter of yours. I’ve bookmarked it. Thanks for sharing!!!!
Debbie Spivey says
Thanks Liz! Let me know what you think when you try it. 🙂
Chris says
I made this with some substitutions: corn meal instead of flour ;buttermilk instead of water; and canola instead of peanut oil. I agree that it is a great deep fry batter for just about anything. I also added Hungarian paprika.
The Mountain Kitchen says
Sounds great, Chris! Thanks for taking time to comment.
Babs says
My husband wanted fried okra in batter. He made this and said it was super easy, would I please print it for him to use. It is delicious!
TBI1 says
I’m going to try the batter! I’ve battered and fried okra a lot, but never tried it this way, and am intrigued. I will probably experiment substituting buttermilk or milk kefir (thinned with regular milk), for the water. That should be an interesting side by side comparison. Thank you for posting! If I might suggest, if you will cut your okra into bite size pieces it will greatly increase crunch and do away with any slime factor. Its a different visual though than frying whole pods, if that makes a difference for you. If the whole pod method is your preferred method, short slender pods will also help reduce slime factor.
TBI1 says
Edit to above comment: It is a tasty batter with lots of potential! After trying the recipe, I can understand why the author used whole pods instead of cutting the okra into pieces! While still tasty, it was difficult to work with. I think this batter would work well with green beans, or possibly onion and jalapeño slices. Im not sure that okra is the best veg to pair with the tasty batter, but Im glad to have found the batter recipe.