This Southern favorite tastes delicious fried.
- Total Time:
- Servings: 4
- 2 large egg whites
- 1 pound okra, trimmed and sliced crosswise 1/2 inch thick
- 1 1/4 cups yellow cornmeal
- 1/4 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 1 quart vegetable oil
- Hot sauce, for serving (optional)
In a large shallow bowl, whisk together egg whites and 2 tablespoons cold water. Add okra, and toss to coat completely.
Combine cornmeal, flour, cayenne, 1 1/2 teaspoons salt, and 1/4 teaspoon ground pepper; divide between two shallow bowls. Lift half the okra from egg mixture, letting excess drain off; add to cornmeal mixture in one bowl, and toss to coat evenly. Repeat with remaining okra, adding it to second bowl.
In a deep 12-inch cast-iron skillet, heat oil to 375 degrees on a deep-fry thermometer. Carefully place half the okra in oil. Gently stir pieces (without disturbing coating). Cook until golden brown, 3 to 6 minutes; adjust heat as needed to keep oil temperature between 300 and 350 degrees. With a slotted spoon, transfer okra to a paper-towel-lined baking sheet to drain.
Return oil to 375 degrees; repeat with remaining okra. Season with salt, and serve with hot sauce, if desired.