Fried Okra in Breadcrumbs
Votes: 7
Time: 30 min.
Complexity: easily
Servings: 4 (as a side dish)
Complexity: easily
Servings: 4 (as a side dish)
Recipe for cooking fried okra in dry breading.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g okra (stems removed)
- 1/2 cup corn flour
- Vegetable oil
- Salt
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Cooking the dish according to the recipe:
- Rinse the okra under cold water, drain, dry and cut into 0.5 cm thick slices.
Place cornmeal in a zip-top bag. Add the okra and shake well to coat the slices with the breading. Place the okra in a dry colander and shake off any excess cornmeal. - Pour enough vegetable oil into a 30cm diameter stainless steel frying pan to completely cover the bottom of the pan.
Place the skillet over medium-high heat and bring the oil temperature to 190°C (350°F). Add the okra and fry until golden brown on one side, about 5-6 minutes. Stirring occasionally, continue cooking until golden brown on all sides, about 5-6 minutes more.
Using a slotted spoon or spatula, transfer the okra from the pan to a wire rack set on a newspaper-lined baking sheet. Season with salt to taste and let cool for 1-2 minutes before serving.
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