Crispy St. Louis Fried Okra

Ingredients

In St. Louis cuisine, Fried Okra is often prepared with a seasoned cornmeal coating, which adds a distinct crunch and flavor. Additionally, St. Louis-style Fried Okra may incorporate a touch of paprika and cayenne pepper to enhance the dish's taste profile with a subtle heat. These adaptations give the dish a unique twist while still maintaining the essence of the original Southern American recipe. We alse have the original recipe for Fried Okra, so you can check it out.

• 1 pound (450g) fresh okra, sliced into 1/2-inch rounds 1 pound (450g) fresh okra, sliced into 1/2-inch rounds
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 0.5g
• Carbohydrates (total, sugars): 31g, 2g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, flour, paprika, cayenne pepper, salt, and black pepper.
2. 2.
   Add the sliced okra to the bowl and toss until evenly coated with the cornmeal mixture.
3. 3.
   In a deep skillet or Dutch oven, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
4. 4.
   Carefully add the coated okra to the hot oil in batches, ensuring not to overcrowd the pan.
5. 5.
   Fry the okra for 3-4 minutes, or until golden brown and crispy, turning occasionally.
6. 6.
   Using a slotted spoon, transfer the fried okra to a paper towel-lined plate to drain excess oil.
7. 7.
   Repeat the frying process with the remaining okra.
8. 8.
   Serve the Crispy St. Louis Fried Okra immediately as an appetizer or side dish.

Treat your ingredients with care...

• Okra — Make sure to slice the okra into uniform rounds to ensure even cooking.
• Cornmeal — Use fine or medium-grind cornmeal for a crispier coating.

Tips & Tricks

• For an extra kick of flavor, add a pinch of garlic powder to the cornmeal mixture.
• Serve the fried okra with a side of tangy remoulade sauce for dipping.
• To make the dish spicier, increase the amount of cayenne pepper according to your preference.
• If you prefer a lighter version, you can oven-bake the okra instead of frying it.
• Leftover fried okra can be reheated in the oven for a few minutes to regain its crispiness.

Serving advice

Serve the Crispy St. Louis Fried Okra as an appetizer at your next gathering or as a side dish alongside your favorite main course. It pairs well with grilled meats, barbecue dishes, or even as a topping for salads.

Presentation advice

Arrange the golden-brown fried okra on a platter or in a basket lined with parchment paper for a rustic and inviting presentation. Garnish with fresh parsley or cilantro leaves for a pop of color.