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Okra - Deep Fried and Delicious

okra-deep-fried-and-delicious

Shorter okra is better than longer okra. The bigger it gets, the more fibrous it becomes.

I removed the stem. Dipped the pieces in beer, then plain flour, then egg, then saltine cracker crumbs.

Deep fry for 5 minutes. Dry on paper towels.

Ingredients

  • okra
  • 1/2 cup beer
  • 2 cupd flour
  • 3 egg
  • 2 packages ground saltine crackers
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious
okra-deep-fried-and-delicious

Comments

Char Milbrett (author) from Minnesota on August 19, 2021:

Peggy Woods, thank you for your comment. My new favorite is soaked in vinegar and pan fried in butter until browned.

Peggy Woods from Houston, Texas on August 14, 2021:

I love eating okra in all ways including in soups, and yes, deep fried too. Yum! It grows well here. I'll have to plant more next spring. It is one vegetable that the squirrels and other critters leave alone for me to harvest.

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