This southern fried okra (aka "southern popcorn") is made with fresh okra, cornmeal, and panko breadcrumbs, then deep fried to perfection! Serve with homemade lemon aioli for a simple, but delicious snack!
In a small bowl, whisk together all of the ingredients for the aioli.
Store in an airtight container in the fridge for up to a week.
Fried Okra
Pour about 2 cups of vegetable oil (you want it to be at least 1 inch deep) into a large, heavy bottomed pot or dutch oven and heat over medium-high heat until the oil reaches 375°F. [I love this thermometer because it clips to the pot.] Place a plate lined with paper towels next to the stove.
While the oil is heating, prepare the okra.
Cut the okra into about 1 inch pieces.
On a large plate, combine the flour, cornmeal, salt, pepper, smoked paprika, and garlic powder.
In a small bowl whisk the eggs and set aside.
Mix together the panko breadcrumbs, salt, garlic powder, smoked paprika, and cayenne on another large plate.
First lightly coat the okra in the flour mixture and shake off any excess. Then lightly dredge in the egg, and immediately coat in the bread crumb mixture.
Fry the okra in small batches for 2-3 minutes or until golden brown and crispy. Be sure to gently flip them over frequently so that they brown evenly. Remove and let drain on paper towels.
The fried okra is best served immediately while still warm!
Notes
Preheat the oven to 350°F and spread the okra on a lined baking sheet. Reheat for about 10 minutes or until crispy.