Batter Fried Okra

While Yankees almost gag at the sight of the slimy boiled or braised okra beloved by so many Rebels, I’ve yet to meet one who didn’t take to dry, crisp fried okra almost from the first bite. Lord, there really is nothing more delicious or addictive than a basket of batter-fried okra nibbled with cocktails or served as a side dish to numerous Southern specialties. To achieve the best results, only fresh okra should be fried, and it’s crucial to use small, green pods without blemishes or dark spots, as those are signs that the okra is tough and past its prime. Some Southern cooks prefer to briefly parboil the okra, refresh it under cold running water, and dry it before frying to reduce the frying time. Others believe that soaking the okra in ice water for about 15 minutes makes it much crisper when fried. Regardless of the chosen method, there are two cardinal rules for frying okra: never crowd the pan and avoid attempting to keep the fried okra warm in the oven, as this only leads to sogginess.

MAKES: 4 to 5 servings

INGREDIENTS:

• 1 1⁄2 pounds small, firm fresh okra
• 1 cup white cornmeal or fine cracker crumbs
• 1 teaspoon salt
• Freshly ground black pepper to taste
• 1 cup regular buttermilk
• 1 large egg, beaten
• Tabasco sauce to taste
• Lard or vegetable shortening, for deep frying

INSTRUCTIONS:

1. Rinse the okra well, remove the stems, and either leave the pods whole or cut them into 1/2-inch rounds.
2. Bring a large pot of water to a boil, add the okra, and parboil for 2 minutes.
3. Drain the okra in a colander, refresh it under cold running water, and pat dry with paper towels.
4. In a shallow bowl, combine the cornmeal, salt, pepper, buttermilk, egg, and Tabasco. Beat the mixture until the batter is smooth.
5. In a large, heavy iron skillet, heat enough lard or shortening to reach about 1/2 inch up the sides until it is very hot (approximately 375°F on a deep-frying thermometer).
6. In batches, dip the okra into the batter until well coated, allowing excess batter to drain off.
7. Carefully drop the battered okra into the hot fat, without overcrowding the pan, and fry until golden brown and crisp for about 3 to 4 minutes.
8. With a slotted spoon, transfer the fried okra to a large cookie sheet covered with paper towels. If desired, sprinkle with a little extra salt.
9. Serve the fried okra hot with cocktails or as a side dish.

Batter-fried okra is a popular Southern dish that showcases the natural flavors and textures of okra while adding a crispy and flavorful coating. Batter-fried okra is best enjoyed when it’s freshly fried and still hot, as it tends to lose its crispness over time. The batter provides a delicious coating that complements the natural flavors of okra. Serve it with a dipping sauce like ranch dressing, remoulade, or hot sauce for added flavor. Enjoy the crispy and flavorful goodness of batter-fried okra!