Southern Fried Okra (Vegan)

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Have you ever shopped in the “ugly produce” section of your grocery store? If not, you should really try it sometime! Many smaller local stores offer discounts on misshapen produce or food that is a few days old. There is a local Amish grocery store in my area, for example, that has a whole corner dedicated to reduced-price produce! You can score some serious deals if you know how to be a smart consumer. A few weeks ago, my family payed a visit to this Amish store, and I headed straight to the discount rack. I was able to snatch up some cheap eggplants as well as a 1/2 lb pack of okra for only 48 cents! Talk about a good deal, right?

Even though I personally am not a huge fan of okra, I was still happy to get some for cheap since my parents both love it. Anytime we go to a restaurant serving southern food, they always order a basket of fried okra as an appetizer! Since that’s their favorite way to enjoy it, I decided to veganize this classic southern comfort food for them. By simply swapping out the buttermilk and/or eggs for some soy milk, I was able to make an exact replica of the original which is just as easy to make!

Southern Fried Okra (Vegan)

This classic Southern side dish is tasty and comforting. It's the perfect finger food to pair with your cornbread and mashed potatoes!

Course Appetizer, Side Dish
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 2 servings
Calories 409.9 kcal
Author Ayaka

Ingredients

  • 1/4 cup cornmeal
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/8 tsp garlic powder
  • 1/2 lb fresh okra cut into 1/2 inch slices
  • 1/2 cup soy milk unsweetened plain
  • High temperature oil for frying

Instructions

  1. Combine sliced okra and soy milk in a bowl and stir. Cover and refrigerate for 45 minutes.
  2. In a separate bowl, mix together the cornmeal, flour, salt, pepper, and garlic powder.
  3. Remove okra from soy milk and dredge into cornmeal mixture to coat well.
  4. Heat 1/2″ of oil in a deep skillet or Dutch oven.
  5. Add okra, in batches if necessary, to oil and cook until golden brown and crispy.
  6. Remove from oil and drain on paper towels.
  7. Serve while hot and enjoy!

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