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Southern Fried Okra
This southern fried okra came out absolutely fantastic. Light, crunchy, delicious. I served it as a side, but it was better than fried pickles so I’d not hesitate to serve it as an appetizer.
Course Side
Cuisine American
Keyword deep-fried, okra, southern
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4
Calories 179 kcal
In a pie plate, combine the flour and seasoning.
In another pie plate, whisk the egg with the milk.
Heat 1" of oil in a Dutch oven or cast iron skillet to 375 F.
Working in batches, place okra into the egg mixture and stir to coat well.
Shake off excess batter and place okra in flour mixture. Toss to coat well.
Shake off excess flour and add okra to oil. Do not overcrowd.
Let cook until golden brown on one side. Flip and cook until browned on the other side.
Remove to a paper towel-lined plate and continue cooking remaining okra.
Serve warm.
Calories: 179 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 48 mg | Sodium: 33 mg | Potassium: 418 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 1088 IU | Vitamin C: 26 mg | Calcium: 122 mg | Iron: 2 mg