Easy Fried Okra
My mother used to fry okra in the traditional, standard or common cut way – round slices. Anyone who has ever battered and then turned all those little round pieces in a frying skillet knows how time consuming this is. Once I was married and both gardener and cook, a faster way was needed.
Okra is always ready to pick in the height of gardening season. There are other vegetables to harvest and preserve. There are farmer’s markets to set up at and lots of other summer work. I just did not really have time to fry a bunch of little round slices of okra, but we also really like fried okra.
That’s when I started slicing our okra lengthwise. It saves a considerable amount of time. Thankfully, Paul likes it this way as well. He likes to be able to taste okra and not just a bunch of batter, and long slices provides this.
I used to beat up my eggs and individually coat each piece of okra with egg and then in flour. I still individually coat each piece in flour, but have found it quicker to tumble all the okra with the eggs all at one time. So, here is how I do it.
I beat one egg in a medium size bowl with about one and one half teaspoons of water. The ends are cut off a half a pound of okra and then the okra is sliced in half lengthwise. I place the okra in the egg mixture bowl and toss it all around good until the okra is coated with eggs. In a separate medium size bowl is mixed one half cup of flour, one teaspoon of salt and a half teaspoon of pepper.
I take a piece of okra out of the egg mixture and place it in the flour bowl, turning and coating it with flour. I do not like my flour getting gummy, so I keep my right hand dry. The left hand takes the egg coated okra out of one bowl and places it in the flour, and the right hand tosses flour on the wet okra piece before picking it up and rolling it over. This keeps my right hand and the flour fairly dry which in turn keeps my flour from getting clumpy. The flour coated okra is place on a plate to await frying.
I heat one third cup of oil in a cast iron skillet over medium to medium high heat. Once it’s hot enough to sizzle a bit when touched with a piece of battered okra, the okra is placed in the oil. After one side of the okra is fried to a golden brown, I usually turn the stove down to medium low to finish frying the rest of the okra. When one side is fried to golden brown, it is flipped and fried to golden brown on the other side. Depending on the temperature of the oil, this will take a couple of minutes on each side. Then it is transferred to a paper towel lined plate.
Fried okra is good by itself, with a dinner meal, or for breakfast.
Easy Fried Okra
- ½ pound of okra
- 1 egg
- 1 ½ teaspoon water
- ½ cup flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1/3 cup of oil
Cut the ends off the okra and slice in half lengthwise. Beat the egg and water together and then toss in the okra until well coated. Mix the flour, salt, and pepper. Roll and coat each piece of egg washed okra in the flour and place on a plate. Heat the oil in a cast iron skillet and fry okra until golden brown, turning about halfway through cooking. This will take a few minutes on each side. Transfer to a paper towel lined plate.