Ingredients with Measurements:
- 1 pound fresh okra, sliced into 1/2-inch rounds
- 6 slices of bacon, diced
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 eggs, beaten
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the flour, cornmeal, salt, black pepper, garlic powder, and cayenne pepper.
2. In a separate bowl, beat the eggs.
3. Add the sliced okra to the beaten eggs and toss to coat.
4. Using a slotted spoon, transfer the okra to the flour mixture and toss to coat evenly.
5. In a deep fryer or heavy-bottomed pot, heat vegetable oil to 350°F.
6. Using the slotted spoon, carefully lower the coated okra into the hot oil and fry for 3-4 minutes, or until golden brown and crispy.
7. Use the slotted spoon or spider strainer to remove the fried okra from the oil and transfer it to a paper towel-lined plate to drain excess oil.
8. In a separate skillet, cook the diced bacon until crispy.
9. Serve the fried okra with the crispy bacon on top.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Oil temperature: 350°F
Serving size:
4 servings
Nutritional information:
Calories: 357
Fat: 21g
Saturated Fat: 6g
Cholesterol: 116mg
Sodium: 899mg
Carbohydrates: 28g
Fiber: 5g
Sugar: 2g
Protein: 14g
Substitutions for ingredients:
- Instead of bacon, you can use diced ham or sausage.
- You can substitute the all-purpose flour with gluten-free flour or almond flour.
- Instead of vegetable oil, you can use peanut oil or canola oil.
Variations:
- Add some grated Parmesan cheese to the flour mixture for extra flavor.
- Sprinkle some Cajun seasoning on the fried okra for a spicy kick.
- Serve the fried okra with a side of ranch dressing or hot sauce.
Tips and tricks:
- Make sure to dry the sliced okra thoroughly before coating it in the egg mixture to prevent the coating from falling off.
- Fry the okra in small batches to avoid overcrowding the pot and lowering the oil temperature.
- Use a slotted spoon or spider strainer to remove the fried okra from the oil to prevent it from getting soggy.
Storage instructions:
Leftover fried okra can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fried okra, preheat the oven to 350°F and place the okra on a baking sheet. Bake for 10-15 minutes, or until heated through and crispy.
Presentation ideas:
Serve the fried okra on a platter with the crispy bacon on top and garnish with chopped fresh parsley.
Garnishes:
Chopped fresh parsley, sliced green onions, or grated Parmesan cheese.
Pairings:
Fried okra with bacon pairs well with grilled chicken, BBQ ribs, or cornbread.
Suggested side dishes:
Collard greens, mac and cheese, or coleslaw.
Troubleshooting advice:
- If the coating falls off the okra, make sure to dry the okra thoroughly before coating it in the egg mixture.
- If the oil temperature is too low, the okra will be greasy and soggy. Make sure to maintain the oil temperature at 350°F.
Food safety advice:
- Use a thermometer to check the oil temperature and avoid overheating the oil.
- Always handle hot oil with caution and use a slotted spoon or spider strainer to remove the fried okra from the oil.
Food history:
Fried okra is a traditional Southern dish that originated in West Africa and was brought to the United States by slaves. Bacon is a popular addition to the dish and adds a smoky flavor.
Flavor profiles:
Crispy, savory, smoky, and slightly spicy.
Serving suggestions:
Serve the fried okra with bacon as an appetizer or side dish for a Southern-style meal.
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