Fried Okra

Whether you’re a seasoned fan of fried okra or trying it for the first time, this recipe promises a delicious and satisfying experience. With minimal preparation and just 30 minutes of your time, you can indulge in the goodness of this classic Southern treat.

So, heat up your oil, gather your ingredients, and let’s dive into the soul-warming goodness of “Fried Okra” that’s perfect for any occasion, from weeknight dinners to special gatherings!

Makes: 4 servings

Time: 30 minutes

INGREDIENTS:

• Peanut or neutral oil (grapeseed or corn) for deep-frying
• 1 cup cornmeal
• 1 cup all-purpose flour
• Salt and freshly ground black pepper
• Pinch of cayenne (optional)
• 2 cups buttermilk
• 1 1/2 pounds okra, trimmed and cut into slices

INSTRUCTIONS:

1. Prepare the Oil for Deep-Frying:
2. In a deep pan, add at least 2 inches of peanut or neutral oil, such as grapeseed or corn.
3. Place the pan on the stove over medium-high heat and bring it to 350°F (see “Deep Frying” on page 19 for tips).
4. Create the Cornmeal Coating:
5. In a shallow bowl or pie plate, combine the cornmeal and flour.
6. Sprinkle the mixture with a little salt and freshly ground black pepper, along with a pinch of cayenne if you prefer some heat. Stir well to incorporate the seasonings.
7. Soak the Okra in Buttermilk:
8. Pour the buttermilk into a large bowl and sprinkle it with a little salt. Stir to evenly distribute the salt.
9. If the okra is small, cut it in half lengthwise; for larger okra, cut them into thick slices on a slight diagonal to reveal more of the interior.
10. Working in batches, place a handful of okra into the buttermilk, ensuring they are well coated. Then, one by one, remove the slices from the buttermilk and roll them in the cornmeal mixture until evenly coated.
11. Fry the Okra to Perfection:
12. Carefully drop the coated okra slices into the hot oil, making sure not to overcrowd the pan.
13. Cook the okra, stirring gently to ensure even cooking, until they are browned all over. The cooking time will vary depending on the size of the okra, typically taking 3 to 5 minutes.
14. Use a slotted spoon to remove the fried okra from the oil and place them on paper towels to drain excess oil.
15. Repeat the process until all the okra is fried.
16. Serve and Enjoy:
17. If desired, sprinkle the fried okra with additional salt and pepper to taste.
18. Serve the Fried Okra immediately, while they are still hot and crispy, making it a delightful treat for any meal.

VARIATION:

Okra Hush Puppies:

• Cut the okra into crosswise slices, approximately 1/2 inch thick or less.
• In Step 2, add all the okra to the buttermilk at once and stir well to coat and release some slime.
• Use two soupspoons to scoop up a clump of buttermilk-coated okra slices and roll it in the cornmeal mixture to evenly coat.
• Drop the clumps, now called hush puppies, into the hot oil and fry as described in Step 3. They might take a minute or two more to cook.

With the crispy texture of “Fried Okra” and the unique flair of “Okra Hush Puppies,” you have two mouthwatering options to enjoy this Southern classic. Whichever variation you choose, be prepared for a delightful explosion of flavors and textures that will leave you craving for more. So, gather your loved ones and relish the heartwarming goodness of fried okra that’s perfect for any occasion!