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Crispy Fried Okra

Source of Recipe

"The Southern Entertainer's Cookbook" by Courtney Whitmore


Recipe Introduction

"Most people proclaim they don't like okra until they've had a chance to try fried okra. Serve it up with homemade Buttermilk Ranch Dressing for dipping."

List of Ingredients

â—¦ 1 pound fresh okra
â—¦ 1 beaten egg, room temperature
â—¦ ½ cup self-rising flour
â—¦ 1 cup self-rising cornmeal
â—¦ ½ teaspoon salt
â—¦ ¼ teaspoon cayenne pepper (optional)
â—¦ 1 to 2 cups peanut or vegetable oil


Recipe

Wash the okra and drain. Pat with paper towels. Cut the okra into ½-inch slices and discard the ends. Toss okra slices in the egg until coated. Set okra slices out evenly on paper towels.

Stir together the flour, cornmeal, salt, and cayenne pepper in a shallow bowl. Dredge okra in cornmeal mixture.

Heat 1 inch of oil in a large frying pan or Dutch oven to 350° F. Fry the okra until golden brown, working in small batches to allow room to cook evenly. Watch carefully so it does not burn. Drain on paper towels and season with additional salt or pepper if desired.

Makes 6 to 8 servings




Buttermilk Ranch Dressing:

â—¦ ¼ cup high-quality mayonnaise (such as Duke's)
â—¦ ½ cup sour cream
â—¦ ½ cup buttermilk
â—¦ 1 teaspoon lemon juice
â—¦ 1 clove garlic, minced
â—¦ ½ teaspoon salt
â—¦ ½ teaspoon black pepper
â—¦ ½ teaspoon onion powder
â—¦ 1 teaspoon dried dill
â—¦ 2 tablespoons finely chopped chives
â—¦ 1 teaspoon finely chopped parsley

To make the Buttermilk Ranch Dressing, combine all ingredients in a medium bowl and whisk well. Adjust with additional salt or pepper to taste if needed. Dressing can be stored in a covered container in the refrigerator for up to 4 days.