This recipe for fried Okra is from Martha Stewart’s Cooking School.
Okra’s a mysterious vegetable to many people–we’ve heard of it, seen it, but never tasted it. Well, get ready to unravel the mysteries of this little green food, because it’s far too good to miss out on.
- 1 cup yellow cornmeal
- ¼ cup all-purpose flour
- 2 tsp coarse salt
- ½ tsp cayenne pepper
- ¼ tsp freshly ground pepper
- 3 large egg whites
- 1 lb okra, trimmed and sliced crosswise 1/2-inch thick
- 1 quart vegetable oil
- lemon wedges, for serving
- hot sauce, for serving (optional)
- In a shallow dish, whisk together cornmeal, flour, salt, cayenne and ¼ tsp ground pepper; set aside. In a large shallow bowl, whisk together egg whites and 3 tbsp cold water. Add okra, and toss to coat completely. Lift the okra from egg mixture, letting excess drain off; add to cornmeal mixture and toss to coat evenly.
- In a deep 12-inch skillet or Dutch-oven, heat oil to 375F on a deep-fry thermometer. Carefully place half of the okra in the oil. Gently stir without disturbing coating. Cook until golden brown, 3 to 6 minutes; adjusting heat as needed to keep the oil temperature between 300 and 350 degrees. With a slotted spoon, transfer okra to a paper-towel-lined baking sheet to drain.
- Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with lemon wedges and hot sauce, if desired.