Servings: 4 | Preparation time: 20 minutes | Cooking time: 10 minutes
Ingredients
- 1 lb fresh okra, sliced into ½-inch pieces
- 2 large eggs, beaten
- ¾ cup yellow cornmeal
- ¼ cup all-purpose flour (optional, for added texture)
- ½ to ¾ teaspoon Cool Runnings seasoning salt
- ¼ teaspoon black pepper
- Vegetable or peanut oil, for frying (enough for about ½ inch in the pan)
Directions
1. Rinse the okra and pat it completely dry using paper towels. This step is important to reduce sliminess and help the coating stick.
2. In a shallow bowl, crack and beat the eggs until smooth.
3. In a separate bowl, combine the cornmeal, all-purpose flour (if using), seasoning salt, and black pepper. Mix well to evenly distribute the seasoning.
4. Add the sliced okra to the bowl with the beaten eggs and toss until all pieces are fully coated.
5. One handful at a time, transfer the egg-coated okra to the cornmeal mixture, turning the pieces to coat them thoroughly. Shake off any excess coating.
6. In a heavy-bottomed skillet or frying pan, pour enough oil to reach about ½ inch deep. Heat the oil over medium-high heat until it reaches 350–375°F (you can test by dropping in a small piece of okra, it should sizzle immediately).
7. Working in batches, carefully add the coated okra to the hot oil in a single layer. Fry for 2 to 3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan.
8. Use a slotted spoon to remove the fried okra from the oil and place it on a plate lined with paper towels to drain.
9. While still hot, you can sprinkle a pinch of extra seasoning salt if desired for more flavor.
10. Serve immediately while hot and crispy! It's perfect as a snack, side dish, or appetizer.