Best Cornmeal For Fried Okra at Riley Ingham blog

Best Cornmeal For Fried Okra. Add the okra and mix well to coat with the egg. Line a baking sheet with paper towels; If the okra immediately begins to bubble the oil is ready for cooking. Let soak for 10 minutes. If you’re like me, you may already have a frozen bag of okra, too (more on that later!). Step 2 in a medium bowl, lightly beat the eggs with ½ teaspoon salt. In a medium bowl, combine cornmeal, salt, and. Divide cornmeal and cayenne between skillets; You can also drizzle the okra with a little. While oil heats, combine okra, garlic salt, and eggs in a medium bowl. Cook the okra in two to three batches until golden brown and crisp on the outside. In a small bowl, soak okra in egg for 5 to 10 minutes. Wash and cut okra in about half inch pieces, discarding the tip and stem ends. Then rinse cut okra under cool water. Here’s what you need to make fried okra:

Salt & pepper for seasoning (add cayenne for a kick if you’d like) neutral oil for frying, like vegetable oil or peanut oil. Step 2 in a medium bowl, lightly beat the eggs with ½ teaspoon salt. Drizzle remaining oil over mixture in each skillet, and. You can also drizzle the okra with a little. In a small bowl, soak okra in egg for 5 to 10 minutes. Line a baking sheet with paper towels; Cook the okra in two to three batches until golden brown and crisp on the outside. Step 1 trim the stems and thin tips from the fresh okra pods. Heat the oil and test for readiness by dropping a piece of the prepared okra into the pan. Then rinse cut okra under cool water.

Southern Skillet Fried Okra, Cornmeal, Delicious, Tasty, Recipe, Cast

Best Cornmeal For Fried Okra Then rinse cut okra under cool water. You can also drizzle the okra with a little. Then rinse cut okra under cool water. Stir half the okra into each. While oil heats, combine okra, garlic salt, and eggs in a medium bowl. Heat 1 ½ tablespoons of canola oil in each of 2 medium skillets until hot. Let soak for 10 minutes. Heat the oil and test for readiness by dropping a piece of the prepared okra into the pan. Drizzle remaining oil over mixture in each skillet, and. If you’re like me, you may already have a frozen bag of okra, too (more on that later!). Divide cornmeal and cayenne between skillets; Wash and cut okra in about half inch pieces, discarding the tip and stem ends. Cook the okra in two to three batches until golden brown and crisp on the outside. If the okra immediately begins to bubble the oil is ready for cooking. Cover and cook, stirring occasionally, about 10 minutes. In a small bowl, soak okra in egg for 5 to 10 minutes.