Crispy Fried Okra (Easy Recipe with Cornmeal!) - Rasa Malaysia (2024)

FAQs

What oil is best for frying okra? ›

Cornmeal is to thank for this fried okra's pleasant crunch. This fried okra is simply seasoned with salt and pepper. For a hint of heat, add a pinch (or two) of cayenne pepper. Vegetable oil has a high smoke point, so it's perfect for frying okra to crispy perfection.

One popular way to reduce okra's sliminess is to "soak it in vinegar for 30 minutes [before cooking with it], which helps to break up and dissolve the slime," says food scientist, food industry consultant, and author Bryan Le.

If the breading is falling off your southern fried okra, your oil may not be at the right temperature. Use a thermometer to make sure you are cooking at 350 degrees F.

Trim the okra ends, then cut each one into 1cm pieces. Heat the oil in a large frying pan, then tip in the okra, keeping the heat relatively high. Shake the pan so the okra starts to fry on all sides. Fry for about 8 mins, shaking every now and then, and turning the heat down if you need to.

Some cooks, including Fran McCullough, author of The Good Fat Cookbook, swear by deep frying with animal fats like lard (374°F smoke point) and beef tallow (400°F). Fans say this natural, saturated fat imparts great flavor and makes the ingredients crispier.

To get the crispy coating, the okra is fried in piping hot oil for just a couple of minutes. It's best served warm with a sprinkle of salt. Do you thaw frozen okra before frying? We prefer fresh okra for its texture and flavor, but if you're in a pinch, you can use frozen okra instead.

Before cooking, soak the pods in vinegar for 30 minutes to help break up and dissolve the slime. Pat the pods completely dry before cooking.

Okra is rich in magnesium, folate, fiber, antioxidants, and vitamins C, K1 and A. It may help support healthy pregnancy, heart health, blood sugar. it may even have anticancer properties.

If you cook okra with tomatoes, Kara explains, the acidity in the tomatoes will help neutralize some of the sliminess. 5. Fry in high heat. Even though she had patted the okra dry, Kara wanted to be sure to take most of the slime out, so she fried them in high heat.

Okra is healthy, low-calorie vegetable that is often used in Caribbean, Creole, Cajun, Indian, and Southern dishes. While there are many ways to prepare it, boiling okra is one of the simplest. However, okra can get slimy if you overcook, so it's important to stop boiling it as soon as it's fork-tender.

Why is fried okra slimy? ›

What is okra slime? Okra slime is made up of a type of sugar—a soluble fiber, if we're getting specific. What we call slime is actually called mucilage (sorry) in the plant world, similar to the jelly of aloe or nopal. You're more likely to see it after okra pods have been cut and exposed to moisture.

Defuzz okra.

The fuzziness on okra doesn't have to be removed before cooking on young okra. To remove it from older okra: Defuzz under running water. Rub the pod gently using a fine nylon scourer, paper towel, or a vegetable brush.

Canola Oil: The Best Oil for Deep-Frying

And because it is neutral in flavor, it won't impart any additional flavors to your food. This means that by any measure, whether it's smoke point, health, or cost, canola oil is the best oil for deep-frying.

Both are versatile oils with a mild flavor, high smoke point, and budget-friendly price tags. They can be used interchangeably for cooking whether you are frying, sautéing, or baking. However, when nutrition plays a factor, health experts advise that canola oil is the better option.

Canola oil usually recommended as one of the better oils for frying because it's not particularly high in polyunsaturated fats. People can use canola oil to quickly sauté vegetables, meat, or meat alternatives, making sure that the oil does not get too hot.