How Long To Deep Fry Fresh Okra at Elmer Pritchard blog

How Long To Deep Fry Fresh Okra. Fried okra is best served hot and fresh. Add about 2 to 3 inches of oil to a deep heavy skillet or dutch oven (but don't fill. When folks talk about fried okra here in the south, there are really two ways of preparing it. Sprinkle with salt, if you like. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for a day or two. One is the method where each piece of okra is individually coated in a. Breading does not stick to dry okra. The trick is to use plain milk — not buttermilk — and let the chopped okra soak in a combination of milk and egg for 15 minutes or so prior to frying. Working in 2 batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes. The moistened okra adheres to the breading during frying. Seal the bag, trapping some air inside, and toss well to coat the okra.

Fried Okra The Blond Cook
from theblondcook.com

One is the method where each piece of okra is individually coated in a. When folks talk about fried okra here in the south, there are really two ways of preparing it. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for a day or two. Breading does not stick to dry okra. Sprinkle with salt, if you like. The moistened okra adheres to the breading during frying. Fried okra is best served hot and fresh. Seal the bag, trapping some air inside, and toss well to coat the okra. Add about 2 to 3 inches of oil to a deep heavy skillet or dutch oven (but don't fill. Working in 2 batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes.

Fried Okra The Blond Cook

How Long To Deep Fry Fresh Okra However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for a day or two. When folks talk about fried okra here in the south, there are really two ways of preparing it. Working in 2 batches, add the okra to the skillet and fry until golden brown all over, 2 to 3 minutes. One is the method where each piece of okra is individually coated in a. Sprinkle with salt, if you like. Fried okra is best served hot and fresh. The moistened okra adheres to the breading during frying. The trick is to use plain milk — not buttermilk — and let the chopped okra soak in a combination of milk and egg for 15 minutes or so prior to frying. Breading does not stick to dry okra. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for a day or two. Seal the bag, trapping some air inside, and toss well to coat the okra. Add about 2 to 3 inches of oil to a deep heavy skillet or dutch oven (but don't fill.

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