Crispy, golden fried okra with a crunchy, seasoned coating. A Southern classic that's perfect as a snack, appetizer, or delicious side dish.
Fried Okra
Servings: Yield: 4
Source: Tinkskitchen.com
Ingredients
- 2 cups oil, for frying
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- 1/4 tsp cayenne pepper
- 2 lbs. fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
Directions
- Begin by adding 2 inch of oil to a Dutch oven, then heating to
350°.
- Combine
cornmeal, flour, seasoning and cayenne, whisk to combine well. Drip the
okra into the buttermilk, then into the cornmeal mixture to coat
well.
- Using a
spider (wire bottomed big round spoon) gently lower the okra into the hot
oil. Use the spider to move it around a bit to separate. Stirring will
naturally turn the okra, but be careful to avoid splatters. Remove browned
okra to a paper towel lined plate, sprinkle with finishing salt.
- This recipe is easily adjustable simply by preparing more batter or less as desired. You may also flash freeze breaded okra after preparation and before frying.
Notes
Aug 05, 2011
All Photographs are Copyrighted to Tink's Kitchen
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