Ingredients for Beer Batter Fried Okra
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How to Make Beer Batter Fried Okra
- In a large bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tablespoon hot sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Gradually whisk in 1 cup beer to create a batter slightly thinner than pancake batter.
- Place the remaining 1/2 cup all-purpose flour in a large resealable plastic bag.
- Rinse 1 pound of fresh okra thoroughly and pat completely dry with paper towels.
- Trim and discard the stem ends of the okra.
- Cut the okra pods into 1/2-inch rounds.
- Add the okra rounds to the bag of flour; seal and shake until evenly coated.
- Remove okra from the bag, gently shaking off any excess flour.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat (about 350°F).
- Working in batches, add the floured okra to the batter, ensuring each piece is fully coated.
- Carefully place the battered okra into the hot oil, ensuring not to overcrowd the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove the fried okra with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
5g
Fat
1g
Carbs
18g
