Fried Okra

Staff Writer
Fried Okra
okra
Phoebe Lapine

Okra is a staple of the South, and it gets even more of a Southern kick when it's dusted in cornmeal and deep-fried.

For this dish and more, check out 10 recipes Southerners always have on their Thanksgiving table.

4
Servings
243
Calories Per Serving
Deliver Ingredients

Ingredients

  • Canola oil, for frying
  • 3/4 Cups cornmeal
  • 1/2 Teaspoon salt
  • 1/2 Pound okra

Directions

Fill a large heavy-bottomed Dutch oven or cast-iron skillet with 1-inch canola oil and set it over high heat until it reaches 350 degrees .

Meanwhile, thinly slice the okra and toss it together with the cornmeal and salt until well-coated. Transfer the okra to a sieve or colandar and shake off the excess cornmeal.

Fry in the oil until golden brown, about 3 minutes. Transfer with a slotted spoon to a towel-lined plate to cool. Serve alongside ranch dressing or hot sauce. 

Okra Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Okra Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.

Nutritional Facts

Total Fat
14g
21%
Sugar
1g
N/A
Saturated Fat
1g
5%
Protein
3g
6%
Carbs
28g
9%
Vitamin A
24µg
3%
Vitamin B6
0.2mg
8.8%
Vitamin C
13mg
22%
Vitamin E
2mg
12%
Vitamin K
27µg
34%
Calcium
48mg
5%
Fiber
3g
12%
Folate (food)
43µg
N/A
Folate equivalent (total)
133µg
33%
Folic acid
53µg
N/A
Iron
2mg
9%
Magnesium
42mg
10%
Monounsaturated
8g
N/A
Niacin (B3)
2mg
10%
Phosphorus
64mg
9%
Polyunsaturated
4g
N/A
Potassium
211mg
6%
Riboflavin (B2)
0.1mg
8.6%
Sodium
231mg
10%
Thiamin (B1)
0.3mg
18.4%
Zinc
0.5mg
3.5%

Around the Web