Umair Gaines
Frying okra in an electric skillet is a quick and easy way to make a classic Southern dish. It is a simple recipe with a few ingredients that can be served as a side or an appetizer. Okra is a sticky vegetable, making it easy to coat, and while some recipes call for soaking the okra before breading, this is not always necessary. The breading can be made with cornmeal, flour, or a combination of the two, and the okra is then fried in a skillet with a small amount of oil. The result is a crispy, crunchy, and flavorful dish.
Frying Okra in an Electric Skillet
| Characteristics | Values |
|---|---|
| Ingredients | Okra, cornmeal, salt, pepper, flour, buttermilk, oil, bacon grease/butter, vinegar, milk, kosher salt/sea salt |
| Okra Preparation | Rinse and cut okra into 1/4-1/2 inch slices, discarding tip and stem ends |
| Coating | Mix cornmeal, flour, salt, and pepper in a bowl. Add buttermilk to okra and coat with dry ingredients |
| Frying | Heat oil, bacon grease/butter, or shortening in an electric skillet on medium to medium-high heat. Fry okra until brown and crispy |
| Serving | Drain fried okra on paper towels and sprinkle with salt. Serve hot |
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What You'll Learn
Prepare the okra
Okra is a sticky vegetable, which makes it easy to coat. While fresh okra is preferable for its texture and flavour, frozen okra can also be used. If using frozen okra, ensure that it is completely thawed and then pat it with a paper towel to absorb moisture before coating and frying.
When preparing fresh okra, start by washing and slicing the okra into small pieces, about 1/4-1/2 inch thick. Discard the tip and stem ends. Rinse the cut okra under cool water and place it in a bowl. You can also add a little buttermilk to the bowl and gently mix to help the coating stick.
In a separate bowl, mix cornmeal with salt and pepper. You can also add a small amount of flour to the mixture if desired. If you want a thicker batter, you can dip the okra in buttermilk before dredging it in the cornmeal mixture. Make sure to coat each piece of okra evenly.
Once the okra is coated, heat a cast iron skillet to medium heat and add a small amount of oil. You don't want the okra to float, just add enough oil to help cook them. You can use vegetable oil, peanut oil, canola oil, or even bacon grease or butter. Test if the oil is hot enough by placing a small amount of cornmeal into the oil; if it sizzles, the oil is ready.
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Make the cornmeal batter
To make the cornmeal batter, you'll first need to slice your okra into small pieces, around 1/4 to 1/2-inch slices. Rinse the okra thoroughly and let it drain, but leave it wet. You can also drizzle the okra with buttermilk to help the coating stick.
In a separate bowl, mix together cornmeal, flour (optional), salt, and pepper. You can also add Cajun seasoning or other spices of your choice. If you want a thicker batter, you can dip the okra in buttermilk before dredging it in the cornmeal mixture. However, this step is not necessary, and you can simply pour the cornmeal mixture directly over the okra and stir until all the pieces are coated evenly.
The cornmeal batter for fried okra is quick and easy to make. It provides a crispy and crunchy texture to the okra, making it a delicious and popular side dish or appetizer.
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Heat the skillet
To fry okra in an electric skillet, you'll first want to heat up your skillet. How much oil you use will depend on how much okra you're frying. A good rule of thumb is to pour enough oil to cover the bottom of the skillet. You don't want the okra to float, just enough oil to help cook them. Heat about 1/4 cup of cooking oil in a cast-iron skillet over medium-high heat. You can use vegetable oil, peanut oil, or canola oil. If you don't want to use oil, you can use a well-seasoned cast-iron skillet.
If you have a thermometer, heat your oil between 350 and 375 degrees. If you don't have a thermometer, a clever hack to test if the oil is hot enough is to place one slice of okra in the hot oil. If it sizzles, the oil is hot enough. You can also test if the oil is hot enough by dropping a small amount of cornmeal into the oil. If it starts to sizzle, the oil is ready.
Once the oil is hot, carefully add the okra. You can add the okra in batches to prevent overcrowding the skillet. Use a large slotted spoon to prevent excess cornmeal from getting into the skillet oil.
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Fry the okra
First, heat up your electric skillet to a medium-high heat setting. You can use a variety of oils for frying, such as vegetable, canola, or peanut oil. You can also use bacon grease or butter for added flavour. Pour in enough oil to cover the bottom of the skillet, about 1/4 cup to 2 cups, depending on the size of your skillet. You don't want the okra to float, just enough oil to cook them.
While the skillet is heating up, prepare your okra. Rinse the okra thoroughly and cut them into 1/4 to 1/2-inch slices, discarding the tip and stem ends. You can use fresh or frozen okra, but if you're using frozen, make sure to thaw it out first and pat it dry with a paper towel before proceeding. Place the sliced okra in a bowl and drizzle with buttermilk, if desired. This will help the coating stick better.
In a separate bowl, mix together your dry ingredients: cornmeal, flour (optional), salt, and pepper. You can also add Cajun seasoning or chopped green tomatoes for extra flavour. If you want a thicker batter, you can also dip the okra in a mixture of buttermilk and cornmeal before coating them in the dry ingredients.
Once the oil is hot (you can test this by dropping a small piece of okra or cornmeal into the oil to see if it sizzles), carefully add the okra to the skillet. Be sure to shake off any excess cornmeal before adding to the skillet. Fry the okra in batches to avoid overcrowding the skillet.
Cook the okra for 3 to 5 minutes on one side, then uncover and turn them gently. Continue frying, stirring frequently, until the okra is a golden brown colour and crispy. This should take around 12 to 20 minutes total.
Once the okra is cooked to your desired level of doneness, remove them from the oil and place them on paper towels to drain and absorb any excess oil. Sprinkle with salt to taste, and serve hot!
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Drain and serve
Once the okra is browned and crispy, it's time to drain and serve. Place the fried okra on two or three paper towels in a serving bowl to absorb excess oil. Sprinkle with salt, such as kosher salt, sea salt, or regular table salt, to taste. Fried okra is best served hot.
You can serve fried okra with just about anything. It goes great with pulled pork, roasted chicken, fried chicken, or homemade meatloaf. Fried okra is a classic Southern recipe and a perfect summertime side dish. It can also be served as an appetizer or snack.
If you're serving fried okra at home, you don't need a fancy dipping sauce. However, if you're looking for a sauce to pair with your fried okra, a Comeback Sauce is a perfect choice.
If you're using frozen okra, be sure to thaw it out first. For the best results, pat the thawed okra with a paper towel to absorb any excess moisture before frying.
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Frequently asked questions
A cast iron skillet is best for frying okra.
You will need okra, cornmeal, oil, salt, and pepper. Some recipes also include flour, buttermilk, and Cajun seasoning.
Slice the okra into small pieces, around 1/4 to 1/2 inch thick. Rinse the okra and leave it wet. Mix the cornmeal, salt, and pepper (and flour, if using) in a separate bowl. Place the okra in the bowl and toss to coat.
Heat oil in the electric skillet on medium to medium-high heat. You only need enough oil to cover the bottom of the skillet. When the oil is hot, add the okra and fry until browned and crispy, stirring frequently.
