Crispy Fried Okra Recipe from Our Garden
When Our Garden Produced Too Much Okra
One year we decided to plant okra in our garden. I had heard that okra grows well in warm weather, but I did not expect it to grow so fast.
Within a short time, the plants were producing more okra than we could keep up with.
Every few days there were new pods ready to pick. Some were small and tender, which are perfect for cooking. However, others grew bigger faster than we noticed.
Suddenly we had a lot of okra.
We froze some for later use. We also shared several bags with family. Still, we had more to cook.
That was when I started making this fried okra recipe, and it quickly became one of my favorite ways to prepare okra.
Why I Enjoy This Fried Okra Recipe
I enjoy this fried okra recipe because it is simple and satisfying. The outside becomes crispy and golden. Meanwhile, the inside stays soft and tender.
Okra has a mild flavor, which works well with simple seasoning. Once it is fried, the texture becomes wonderfully crunchy. It also makes a great appetizer or side dish.
If you enjoy learning more about vegetables and how to cook them, the USDA provides helpful information about growing and preparing fresh produce.
What Happens When Okra Grows Too Big
One thing I learned while growing okra is that timing matters.
Okra grows very quickly in the garden. If the pods stay on the plant too long, they become tougher and more woody.
Sometimes we missed a few while harvesting. When we finally picked them, some pods had already grown to about 6 to 7 inches long.
At that point, they can feel a little firm or woody when you cut them.
However, I discovered a small trick that helps.
Before frying the okra, I place the sliced pieces in the microwave for about 45 seconds to 1 minute. While heating, you may hear a few popping sounds. That usually means the okra is softening.
After this quick step, the okra becomes much easier to cook. The pieces fry more evenly and turn out much more tender.
However, if some pods are still too tough after microwaving, I simply return them to the garden.
They eventually break down and become natural fertilizer for the soil.
In the end, nothing goes to waste.
A Simple Way to Enjoy Fresh Okra
Fresh okra cooks beautifully when it is sliced and lightly coated.
First, the okra is seasoned and coated with flour or cornstarch.
Next, it is fried until golden brown.
Finally, the pieces turn crispy on the outside while staying soft inside.
I often serve fried okra as a snack or side dish. It pairs well with many comfort meals.
To season the batter, I sometimes add chicken powder or Crispy Fry seasoning. Crispy Fry gives the okra a nice flavor and extra crispiness. If you don’t have it at home, you can also find it online.
You can check it here → Shop Crispy Fry Seasoning on Say Weee.
If you enjoy easy appetizers, you might also like my Crispy Oyster Mushroom recipe.
Fried Okra
Ingredients
- 1 lb Fresh Okra
- 1/2 cup Cornstarch
- 1/2 tsp Chicken Powder or Crispy Fry Seasoning Mix
- 1/2 cup Pelligrino or other carbonated water of your choice.
- 1/2 tsp Salt
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper
- Cooking oil for frying
Instructions
Prepare the Okra
- Wash the okra thoroughly.
- Pat dry with paper towels.
- Slice the okra into small rounds.
Optional Step for Tough Okra
- If the okra pods are slightly tough, place 1 to 2 okra pods in a microwave-safe plate.
- Microwave for 45 seconds to 1 minute to soften them before frying.
- You may hear a few popping sounds, which means the okra is softening.
Prepare the Batter
- In a mixing bowl, combine cornstarch and carbonated water.
- Stir until the mixture forms a smooth batter.
- Add chicken powder or Crispy Fry seasoning and black pepper.
- Mix well.
Coat the Okra
- Add the sliced okra into the batter.
- Stir gently until the okra pieces are evenly coated.
Fry the Okra
- Heat cooking oil in a pan over medium heat.
- Add the coated okra in small batches.
- Fry until golden brown and crispy.
- Remove and drain on paper towels.
- Serve warm and enjoy.