Fried Okra Whole | Son of a Southern Chef | EASY

Usually, okra is sliced before it's breaded and fried. When we tried this method of cooking them whole before, we decided that frying it in larger pieces was easier and quicker and it still ended up crispy and delicious, with none of the dreaded okra slime we thought we might get. This recipe is really similar to other ones we've made, but with a little extra seasoning and a twist of self-rising flour added into the cornmeal!

We've made whole fried okra before, here: https://cookwithheather.com/Deep-Run-...

This method is a lot like the one we made from Poole's, here: https://cookwithheather.com/Poole's-C...

He includes this recipe on his website, though it calls for more buttermilk (which I didn't think was necessary) here: https://www.sonofasouthernchef.com/fo...

Nutrition (1/6 of recipe, not including oil):
Calories: 161
Fat: 1g
Protein: 6g
Carbohydrates: 35g (4g fiber, 3g sugar)

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