Crispy Fried Okra (Easy Recipe with Cornmeal!) - Rasa Malaysia (2024)

FAQs

Why does my breading fall off my okra? ›

The moistened okra adheres to the breading during frying. Breading does not stick to dry okra. And in my opinion, buttermilk makes a breading which is too thick which also causes the breading to fall off. For frying, I have tried many methods but finally realized that some sort of deep fat fryer is needed.

Frozen okra needs to be thawed completely before cooking, but just be warned, the thawed okra will be wet (which can make it mushy). We recommend draining it and patting it dry completely with paper towels before breading and frying.

Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.

If you cook okra with tomatoes, Kara explains, the acidity in the tomatoes will help neutralize some of the sliminess. 5. Fry in high heat. Even though she had patted the okra dry, Kara wanted to be sure to take most of the slime out, so she fried them in high heat.

The thing some people dislike about okra—the slime—is part of what makes it good for you, too. The gel-like substance is rich in soluble fiber, known for its potential to lower blood cholesterol and be fermented in the gut. This promotes the growth of healthy bacteria that helps break down food and synthesize vitamins.

A vinegar bath works to combat okra's sliminess by dissolving its gelatinous substance. To understand this, we have to look at okra's composition. You won't be able to tell by just looking at it, but the green okra pod you see is made up of a gel-like substance. This is why it's called a mucilaginous food.

Simply blanch the trimmed okra pods in boiling water for a few minutes, then transfer them to an ice bath. This blanching step will help remove excess slime, resulting in a more enjoyable eating experience.

Love it or hate it, there's no denying that okra can get slimy. The so-called slime is mucilage, which comes from sugar residue and is great for, say, thickening gumbo, but not great when you're biting into a piece of sautéed okra and averse to that viscous texture.

Frozen okra has a softer texture, which is excellent for soups and stewed okra but not for deep-frying. If you must use frozen, thaw the okra first. Then, thoroughly drain and pat dry.

Place okra in heated oil and fry on medium heat until golden brown Stir occasionally so all sides get browned. Drain on a paper towel and enjoy.

How do I keep my breading from falling off? ›

Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.

It may be too watery. Dry the chicken first with paper towels. It helps to then coat it with a thin layer of flour, then in well-beaten egg whites which will help the coating stick. Then coat with breading and press on it lightly to help it stick.

Meat is not properly dry

If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.

Be careful not to overcook the okra, as this can make it slimy and mushy. Once the okra is cooked, you can season it with your preferred spices or serve it as is.