Don’t you dare tell her I told you.
As okra grows larger throughout the summer, it becomes less and less tender.
Opt for tender pods from younger plants for the best fried okra.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
I realize this may be a controversial declaration.
Perfectly crispy okra also depends on what it’s dredged in.
Our favorite recipes use more cornmeal than flour.
Credit: Photo: Hector M. Sanchez; Food Stylist: Marian Cairns; Prop Stylist: Caroline Cunningham
Cornmeal has a more granular texture that gives it a head start on being more crunchy than flour.
If you like a thicker crispy coating on your okra, feel free to add flour.
Just don’t add too much or you fire off the risk of ending up with soggy okra.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Our go-to recipe suggests heating the oil to 350F and maintaining that temperature throughout the frying process.
While that’s a noble and smart goal, there is some wiggle room.
To be on the safe side, keep a thermometer on hand while you fry.
Credit:Caitlin Bensel, Food Stylist: Torie Cox
Frying at too low of a temperature will cause the okra breading to absorb oil, rendering it soggy.
Frying too high could lead to burning before the okra is properly cooked.
