- Prep Time: 10 minutes
- Drying Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Recipe Yield
Serves 4 people
Ingredients
- 2 cans (14–15 ounces each) okra, drained
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons milk
- Vegetable oil for frying
Equipment Needed
- Large mixing bowl
- Paper towels
- Shallow breading dish
- Large skillet or frying pan
- Tongs or slotted spoon
- Wire rack or plate lined with paper towels
Instructions
Step 1: Drain the Okra
Open the cans of okra and carefully drain all liquid. Place the okra on several layers of paper towels. Pat gently with additional paper towels to remove as much moisture as possible.
Intensity Level: Easy
Allow the okra to rest for about 5 minutes. The drier the okra becomes, the crispier the final result will be.
Step 2: Prepare the Coating
In a shallow bowl, combine:
- Cornmeal
- Flour
- Garlic powder
- Onion powder
- Paprika
- Salt
- Black pepper
Mix thoroughly until all seasonings are evenly distributed.
Intensity Level: Easy
This seasoned coating creates a flavorful crust that complements the mild taste of okra.
Step 3: Prepare the Egg Wash
In a separate bowl, whisk together the egg and milk until smooth.
Intensity Level: Easy
The egg wash helps the breading adhere to the okra and contributes to a crunchy exterior.
Step 4: Coat the Okra
Dip the drained okra into the egg mixture. Make sure each piece is lightly coated.
Next, transfer the okra into the cornmeal mixture. Toss gently until every piece is covered with the seasoned breading.
Intensity Level: Moderate
Take care not to break the okra pieces while coating them.
Step 5: Heat the Oil
Pour approximately 1 inch of vegetable oil into a large skillet.
Heat the oil over medium-high heat until it reaches approximately 350°F (175°C).
Intensity Level: Moderate
To test the oil, sprinkle in a small amount of breading. If it sizzles immediately, the oil is ready.
Step 6: Fry the Okra
Carefully place the coated okra into the hot oil in a single layer.
Do not overcrowd the pan.
Fry for 2 to 3 minutes per side, turning occasionally until golden brown and crispy.
Intensity Level: Moderate to High
Monitor the oil temperature closely to prevent burning.
Step 7: Drain and Cool
Remove the fried okra using tongs or a slotted spoon.
Place on a wire rack or paper towel-lined plate to drain excess oil.
Allow to cool for 2 to 3 minutes before serving.
Intensity Level: Easy
The coating will continue to crisp slightly as it cools.
Serving Suggestions
This crispy canned okra pairs wonderfully with:
- Fried chicken
- Barbecue ribs
- Grilled steak
- Burgers
- Catfish
- Ranch dressing
- Spicy remoulade sauce
- Garlic aioli
You can also serve it as an appetizer or snack during parties and family gatherings.
Storage Instructions
Refrigerator
Store leftovers in an airtight container for up to 3 days.
Reheating
For best results, reheat in an oven at 375°F (190°C) for 5 to 7 minutes.
Avoid microwaving, as it may soften the crispy coating.
Recipe Tips
- Pat the canned okra dry thoroughly before breading.
- Maintain consistent oil temperature while frying.
- Fry in small batches for maximum crispiness.
- Add cayenne pepper for extra heat.
- Use a wire rack instead of paper towels if you prefer extra-crispy results.
Common Questions
Can I use canned breaded okra?
Yes, but the texture and flavor may differ. Adjust seasoning as needed.
Why is my fried okra soggy?
Excess moisture is usually the cause. Be sure to drain and dry the okra thoroughly before coating.
Can I air fry canned okra?
Yes. Spray breaded okra lightly with cooking spray and air fry at 400°F (200°C) for 8 to 10 minutes, shaking halfway through cooking.
Nutrition Information
Per Serving (Approximate)
- Calories: 220
- Protein: 5g
- Carbohydrates: 24g
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 480mg
- Fiber: 4g
- Sugar: 2g
- Potassium: 220mg