This is a little different breading than you would normally have on Southern fried okra as it does not contain cornmeal. The breading is rice flour and cornstarch with a little cajun seasoning! This is a really light batter and stays on the okra because you dredge it in a little egg first, then into the flour/cornstarch mixture!
This was fresh okra from a friends garden (thank you). Instead of the small rounds we are used to I just halved each piece of okra down the middle. I like it that way!
I fried the okra in peanut oil. Another need to know, this recipe does not result in slimy okra!
love this crispy fried okra.
I buy Bob’s Red Mill rice flour because I can easily find it. Here’s a link if your are not familiar with it. https://amzn.to/3rXHtag.
I have made this same recipe with all purpose flour and it works as well. Rice flour is gluten free if you’re looking for that, and it is used in Japanese food for that light and crispy tempura batters they make.
Here is another recipe for fried okra that I also make: Super Southern Fried Okra with Creamy Buttermilk Dip.
And, this Gumbo with Okra is delicious! Love Gumbo! This Super Shrimp, Okra and Andouille Smoked Sausage Gumbo is Over the Top.
here’s the recipe!
This is a perfect side dish or it can be the perfect appetizer. I served it alongside stuffed peppers! Delicious! Hope you try the recipe! I’m buying okra my next trip to the grocery store so I can make this again.
love this fried okra!
Ingredients
- 1 lb fresh okra, sliced down the long side in half
- 2 eggs
- 1 cup cornstarch
- 1 cup rice flour
- 1 tbsp creole seasoning
- peanut oil
Instructions
- Add beaten eggs to a large bowl with a pinch of salt.
- Place the cut okra into the bowl and toss to completely cover. Allow to sit for a couple of minutes.
- In a separate container, large enough to toss the okra, add the dry ingredients and combine and combine. Add the okra a few at a time and toss in the dry ingredients until completely coated. Place on a sheet pan and continue to coat until all is coated.
- Meanwhile, add enough oil to a skillet, about an inch and heat to about 350 degrees. Cook the okra in batches to make sure you aren't crowding the pan. When the okra is crisp and golden brown remove and drain on a wire rack. Repeat until all okra has been cooked. Serve immediately.