Rating: 3.18 stars
82 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 33
  • 2 star values: 20
  • 1 star values: 2
  • 82 Ratings

Our version of fried okra—a Southern favorite—uses egg whites instead of whole eggs, resulting in a lighter, crispier coating. A cast-iron skillet works best, but any heavy skillet will do.

Unknown origin

Gallery

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large shallow bowl, whisk together egg whites and 2 tablespoons cold water. Add okra, and toss to coat completely.

    Advertisement
  • 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.

Cook's Notes

Using egg whites instead of whole eggs results in a lighter, crispier coating. A cast-iron skillet works best, but any heavy skillet will do. Look for cornmeal in the baking section of your supermarket. Be sure not to buy a mix, which may contain flour and other ingredients.

Advertisement

Reviews

82 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 33
  • 2 star values: 20
  • 1 star values: 2