Crispy, golden perfection awaits with our Fried Okra recipe. First harvest spiced Okra battered in milk and double breaded with seasoned flour. Our easy-to-follow recipe ensures that each bite delivers a delightful symphony of textures and flavors, from the succulent okra’s natural sweetness to the satisfying crispness of the exterior. This recipe represents the Kwanzaa principle of Ujamaa (cooperative economics). Each step of coating reminds us of how we can unite to build a strong economy within our community.
64 ounces peanut oil (for frying)
4 tablespoons celery seed
3 tablespoons garlic powder
3 tablespoons paprika
1 teaspoon chili flakes
1 teaspoon dried thyme
2 tablespoons salt
2 tablespoons cracked black pepper
3 cups of flour
1 pound okra washed and cut in half long ways
2 cups milk
4 eggs beaten
01Pour oil into a deep pot and warm over medium heat.
02In a small bowl, mix celery seed, garlic powder, paprika, chili flakes, thyme, salt, and pepper for seasoning.
03In a large bowl, toss Okra with half of the seasoning. In a separate bowl, mix the remaining seasoning with flour.
04Pour milk into a separate large bowl. Place eggs in a separate large bowl.
05Line up bowls in order: Okra, milk, flour, eggs. Take a handful of seasoned Okra and dunk in milk, toss in flour, coat with egg, and then toss in flour once more.
06Place battered Okra in oil and fry until crisp and golden brown. Repeat steps 8 and 9 with the remaining Okra. Serve with hot sauce.