Fried Okra

[Chad74]

Does anyone know how to keep fried okra from getting soggy? I like taking leftovers for lunch the next day but I've never been able to figure out how to keep it from getting soggy and mushy and tasting like crap.

[ThePap]

eat em quick!

[Dolch]

Place it on cardboard instead of paper towels when you pull it out of the grease

Let it cool completely before you place it in the fridge.

If possible reheat in a oven or toaster oven.

[talltexasshoote]

You had okra left over?!

[Dolch]

Place it on cardboard instead of paper towels when you pull it out of the grease

Let it cool completely before you place it in the fridge.

If possible reheat in a oven or toaster oven.

[ThePap]

I never heard of leftover fried okra, its the first to go on my table!

[HotRod Hunter]

Fried okra doesn't have time to cool at my house. So I'm no help !!

[Chad74]

It's only 2 of us and 1 bag isn't enough so she cooks 2 bags. Usually I fill up on okra and not the meat.

[Electrican]

What is the best brands that are good? Assuming your talking about prefrozen and breaded.

[talltexasshoote]

What is the best brands that are good? Assuming your talking about prefrozen and breaded.

Pictsweet is the best by far. Used in lots of restaurants. Some grocery stores carry it.

[Backwoods101]

What is the best brands that are good? Assuming your talking about prefrozen and breaded.

Good question, all I can think about right now is MIL's home grown okra, but when the haze clears up, I'd like too know what's the best frozen brand to go with.

[Electrican]

Pictsweet is the best by far. Used in lots of restaurants. Some grocery stores carry it.

cool. going to try and find some.

[Nailhead]

Also make sure your oil is at the right temp as well when you cook it and let the oil come back to temp between batches. Oily or greasy fried foods are typically due to the oil not being hot enough when it goes in the fryer. Unlike popular belief fried foods actually are not meant to be oily or greasy. The oil is supposed to flash steam the food under the breading while making the outside crispy. It's when the oil is not hot enough that it seeps through the breading and makes the food greasy. Don't ask me how to perfect it cause I haven't figured it out myself. I don't fry enough to get good at it, but I watch enough science and cooking shows to have captured the correct concept.

[muzzlebrake]

Love me about a bushel of good ol soggy fried okra.