How to Bread Okra for Frying & Freezing

By A.J. Andrews

Okra, a staple of the American South, has a growing season that lasts from May to October, making it a commonly frozen vegetable. The typical okra preparation involves a simple breading procedure followed by two to three minutes of frying. The guidelines that apply to breading okra for freezing mirror those used when frying it – a coating of buttermilk egg wash is applied then followed by dredging in seasoned flour.

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Step 1

Rinse 1 lb. of okra, allow it to dry and cut into 1/2-inch pieces.

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Step 2

Beat two large eggs in a mixing bowl, add 1/4 cup whole buttermilk and incorporate thoroughly. Add the okra to the eggs and buttermilk, and allow it to stand for 10 minutes.

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Step 3

Combine 1 cup cornmeal, 2 tsp. baking powder, 1 cup all-purpose flour, 1 tsp. kosher salt and freshly ground black pepper to taste. Mix well using a whisk.

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Step 4

Drain the okra with a slotted spoon and add it to the seasoned flour. Dredge the okra in the flour and place it on a sheet pan in a single layer. Work in batches, one spoonful at a time, before adding more wet okra to the flour.

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Step 5

Add the okra to hot oil immediately after breading if frying.

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Step 6

Place the sheet pan in the freezer and allow it to chill for four hours or until it is dry to the touch and solid.

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Step 7

Remove the okra and place it in freezer bags. Designate each bag with the date of freezing. Use within six months for ideal results.