Ingredients
Canola oil, for deep-frying
1 1/2 cups fine yellow cornmeal
Kosher salt and freshly ground black pepper
1/2 pound okra, sliced 1/4 inch thick
Method
Sources
📖
RecipeNLG
dataset
📖
Recipes1M
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Large air fryer — crispy results with minimal oil, rapid cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Light crispy coating — Korean fried chicken, latkes, gluten-free baking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
You're reading one of recipes available free. Full library with Gastronome.
Heat 2 inches of canola oil in a deep saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels. Pour the cornmeal into a shallow baking dish and season with salt and pepper. Season the okra with salt and pepper and then toss in the cornmeal. Fry the okra in batches, turning once, until golden brown, about 2 minutes. Transfer with a slotted spoon to the paper towels and season with salt. Serve hot.