Fried okra is one of the most quintessentially Southern sides. We take the Southern staple to a whole new level by adding some fried jalapeños. The result? Nothing short of amazing!
Fried Okra and Jalapeños
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- ½ cup whole milk
- 1 large egg
- 1¼ cups all-purpose flour
- ⅔ cup plain white or yellow cornmeal
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt, divided
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- Vegetable oil for frying
- 2 (12-ounce) jars whole pickled jalapeños, drained and halved lengthwise, such as Trappey’s
- ½ pound small to medium fresh okra, halved lengthwise
- Hot sauce (optional)
- In a shallow dish, whisk together milk and egg. In another shallow dish, whisk together flour, cornmeal, cornstarch, ½ teaspoon salt, garlic powder, and pepper.
- In a large deep skillet, fill with oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°. Dip jalapeños in egg mixture, allowing excess to drip off. Dredge in cornmeal mixture, shaking off excess.
- Gently add jalapeños to hot oil. Cook in batches until golden brown, approximately 3 minutes, turning occasionally. (Adjust heat as needed to maintain 350°.) Remove jalapeños from skillet, and let drain on paper towels. Repeat procedure with okra.
- Sprinkle jalapeños and okra with remaining ½ teaspoon salt. Serve with hot sauce, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/