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Classic Batter-Fried Okra

Source of Recipe

From "Southern Fried" by James Villas


Recipe Introduction

"No vegetable is more loved and respected in the South than okra, and even Yankees repelled by just the sight of slimy boiled pods become addicted to fried okra after the first bite. The real trick to crisp fried okra is soaking it in ice water before frying it in lard, and remember never to crowd the fryer or skillet if you want even browning. Only fresh okra (preferably small, firm pods with no dark spots) should be fried, and to prevent sogginess, fried okra should never be kept warm in the oven. Serve the okra rounds as a side dish or with cocktails."

List of Ingredients

• 1½ pounds small, firm, fresh okra
• 1 cup white cornmeal or fine cracker crumbs
• 1 tsp salt, plus more as needed
• Freshly ground black pepper to taste
• 1 cup regular buttermilk
• 1 large egg, beaten
• Tabasco sauce to taste
• Lard for deep-frying


Recipe

Rinse the okra, remove the stems, and cut the pods into ½-inch rounds. Place in a large bowl with enough ice water to cover and let soak for 15 minutes. Drain the okra, pat dry with paper towels, and set aside.

In a shallow bowl, combine the cornmeal, 1 teaspoon salt, pepper, buttermilk, egg, and Tabasco and beat till the batter is smooth.

In a deep fryer or large cast-iron skillet, heat about ½ inch of lard to 375°F on a deep-fat thermometer. In batches, dip the okra in the batter till well coated, carefully drop it into the fat without overcrowding, and fry till golden brown and crisp, 3 to 4 minutes. With a slotted spoon, transfer the okra to a large baking sheet covered with paper towels to drain, sprinkle with a little extra salt, and serve hot.

Makes 4 servings