Shoestring Fried Okra

Shoestring Fried Okra

These crispy, crunchy okra “fries” are seasonal snacking at its finest. We suggest making a double batch because they’ll be gone in a flash.

Shoestring Fried Okra
Makes 4 to 6 servings
  • Vegetable oil, for frying
  • 2 tablespoons cornstarch
  • 2 tablespoons plain yellow cornmeal
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon ground black pepper
  • 1 pound fresh okra
  • 2 tablespoons water
  • 1 teaspoon light brown sugar
  • 1 teaspoon sweet paprika
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Pinch ground red pepper
  1. In a large cast-iron Dutch oven, pour oil to a depth of 2½ inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a large bowl, whisk together cornstarch, cornmeal, ½ teaspoon salt, and black pepper.
  3. Cut okra lengthwise into quarters. Sprinkle with 2 tablespoons water, and gently toss until coated. Dredge okra in cornstarch mixture, gently shaking off excess.
  4. Using a slotted spoon, carefully add okra to oil in batches; fry until golden brown, 3 to 4 minutes. Remove using a slotted spoon, and let drain on paper towels.
  5. In a small bowl, whisk together brown sugar, all paprika, garlic powder, red pepper, and remaining ½ teaspoon salt. Sprinkle onto hot okra. Serve immediately.



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