Fried Okra

Friday, August 5, 2011

When you are from the south, sometimes every single thing on the table is fried.  Just the Facts!

Fried Okra

Yield: 4

prep time:

cook time:

total time:


  • 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


  1. Begin by adding 2 inch of oil to a Dutch oven, then heating to 350°.
  2. Combine cornmeal, flour, seasoning and cayenne, whisk to combine well.  Drip the okra into the buttermilk, then into the cornmeal mixture to coat well.
  3. 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.
  4. 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.

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