Crispy Cornmeal Okra

Even if you object to the slippery texture of stewed okra, we think these little fried disks will win you over. Once crisped to a golden brown, fried okra is an irresistible snack enjoyed throughout the Southern United States, including Oklahoma. The chipotle sour cream dipping sauce adds a welcome kick to all the earthy greenness.

Recipe courtesy Roger Mooking
TOTAL TIME: 50 min
Prep: 20 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 4 cups vegetable oil
  • 1/4 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon garlic powder
  • 2 egg whites
  • Kosher salt
  • 2 cups fresh okra, washed and dried well, tips removed
  • Chipotle Sour Cream, recipe follows
  • Chipotle Sour Cream
  • 1 cup sour cream
  • Juice of 1/2 lime
  • 1 canned chipotle pepper in adobo sauce, finely chopped
  • Kosher salt and freshly ground black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

In a large, heavy-bottomed pan, heat the vegetable oil over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.

Prepare a baking tray lined with paper towels.

Combine the flour, cornmeal, black pepper, paprika, and garlic powder, in a shallow bowl.

Put the egg whites, and a pinch of salt into another bowl, and whisk until the mixture is frothy. Dip the okra in the egg whites and allow the excess egg whites to drip off, then dip the okra into the flour mixture, shake off the excess flour, and gently drop into the preheated oil.
Fry the vegetables until golden brown, turning frequently for even color.

Transfer the fried okra to a tray, lined with paper towels to absorb the excess oil, and season with salt, to taste. Coat, and fry, and season the remaining okra. Serve with the Chipotle Sour Cream.
Combine the sour cream, lime juice, chopped chipotle pepper, and salt, and pepper, to taste, in a bowl. Mix to incorporate well. Serve the dipping sauce alongside the Crispy Cornmeal Okra.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.