My boyfriend’s mom is sweet enough to bring frozen veggies from her farm whenever she visits D.C. Last time she visited, she brought okra so we wanted to put it to good use.
Okra can be difficult to prepare and somewhat unappetizing because it has a moist, slimy texture. But, the moisture in okra is perfect for binding and holding breadcrumbs to it. Instead of using traditional breadcrumbs in this case (cornmeal, flour, etc) we tried panko. Panko crumbs are a traditional Japanese breadcrumbs that have a super crunch and lots of salty, nutty flavor. The panko is much lighter and crispier than traditional fry batter.
Directions: In a skillet or pan, heat peanut or grapeseed oil-enough to coat the bottom of the pan. These are both great oils for frying because they have a high burn temperature. Next, rinse chopped okra and coat with panko crumbs (use a shallow bowl for this). If the crumbs don’t stick, dip okra in eggwash (1 egg and a splash of milk) and then coat.
Once the oil is hot, place the coated okra in the pan and fry until golden brown. This only takes takes a few minutes, so keep a close eye on them! Scoop okra out of the oil and place on a paper towel to let drain. Season with salt, pepper and some hot pepper flakes and serve.
This okra is extra crunchy and flavorful. Okra is a delicious summer food and panko fried okra is even better!
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