Fried Okra With Crispy Parmesan Coating
This fried okra is very crispy. The Parmesan coating adds a nice flavor to the okra. Since there is no flour or cornmeal used in the recipe, it's perfect for a low carb diet .like Somersizing.
- Ready In:
- 1 cup sliced fresh okra (slices are about 1/4-inch thick)
- 1 egg
- 1⁄2 cup grated parmesan cheese
- salt and pepper
- oil (for frying)
- Clean and slice okra, and sprinkle with salt and pepper.
- Beat egg in a shallow bowl.
- Place grated Parmesan cheese in a shallow bowl.
- Pour okra into the beaten egg.
- Stir until every okra slice is wet from the egg.
- Remove with a slotted spoon, and place into the bowl with the Parmesan cheese.
- Stir until every okra slice is covered with cheese.
- Place oil in heavy pan to at least 2" in depth.
- (I use a deep fryer.) Heat until a single slice of coated okra dropped into the oil starts sizzling.
- Add the okra to the hot oil.
- Depending on the size of the pan, you may have to do this in two batches.
- Remove when the okra slices are golden brown and crispy.
- Drain on paper towels, and serve immediately.
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I have to admit, I was a bit hesitant about using parmesan cheese over my traditional cornmeal. After all, I'm a Southern boy. :) I made the recipe exactly as stated. For the most part, the cheese stayed on the okra. I fried the okra in my cast iron skillet. The cheese gave the okra a very nice crunch. I'm thinking the reason some of the cheese fell off the okra was because I had it setting in a cheese too long before frying. I was waiting for the oil to get hot. So, I suggest you get your oil hot and then put your okra into the cheese just before frying. It's a good alternative to the cornmeal fried okra I was raised on.Reply
This was awesome! I didn't use salt and pepper, but instead seasoned the egg with a little curry, cumin, and turmeric. I didn't have enough Parmesan on hand, so I did half parm/half cheddar and it turned out wonderfully. I also added a liberal couple of shakes of Italian seasoning to the cheese, then salted the pieces after they were fried. So good! My two year old daughter even got in on the snacking. Thank you for the low carb, filling, and delicious recipe!Reply
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