- Level: Intermediate
- Total: 20 min (includes sitting time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 534
- Total Fat
- 32 g
- Saturated Fat
- 3 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 93 mg
- Sodium
- 511 mg
Many U.S. states have a state dish. In Oklahoma, there is a state meal comprising of 13 items. Ree’s favorite part of the meal is fried okra, a classic side dish, coated in cornmeal and cooked in oil until crisp.
- Level: Intermediate
- Total: 20 min (includes sitting time)
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 534
- Total Fat
- 32 g
- Saturated Fat
- 3 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 93 mg
- Sodium
- 511 mg
Ingredients
Directions
- Beat together the eggs in a large bowl. Add the okra, hot sauce and 1/4 teaspoon salt. Mix to combine then let sit for 10 minutes.
- While the okra sits, add the cornmeal, flour, cayenne pepper, 1/4 teaspoon salt and 1/2 teaspoon black pepper to a large resealable bag. Seal the bag and shake to combine.
- Heat 1 inch of the oil in a large heavy bottomed pot to 350 degrees F.
- In two batches, add the okra to the bag with the cornmeal mixture. Seal and shake to coat and gently squeeze the bag to ensure the breading is really sticking. Transfer the okra to the oil, then cook until golden brown and crisp, 2 to 3 minutes. Remove to a paper towel-lined sheet tray. Sprinkle with kosher salt. Repeat with the second batch.
- Serve hot with ketchup on the side to dip.
