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Cornmeal Fried Okra

Source of Recipe

From "Sundays with Sophie" by Bobbie Flay


Recipe Introduction

"This might spark a debate, but the only way I want to eat okra (and a lot of it) is dredged in cornmeal and fried. I've recently joined the legions of fans obsessed with ranch dressing, and the fried okra is a great vehicle. This is a cool snack to serve at cocktail time."

List of Ingredients

◦ 1 cup buttermilk, well shaken
◦ 1 � cups cornmeal
◦ Kosher salt and freshly ground black pepper
◦ 8 ounces okra, halved lengthwise
◦ Neutral oil, such as avocado or canola, for deep-frying
◦ Ranch Dressing, for serving


Recipe

Set up a dredging station. Put the buttermilk and the cornmeal into two separate shallow bowls. Season each with salt and pepper.

Set a wire rack in a sheet pan. Working in batches of three or four, dip the okra into the buttermilk and allow any excess to drain off. Dredge in the cornmeal and shake off the excess. Put the okra pieces on the wire rack to sit while the oil heats up.

Set up a second wire rack in a sheet pan. Pour in enough oil to come halfway up the sides of a large cast-iron skillet. Heat the oil over medium-high heat to 375� F on a deep-fry thermometer.

In batches of six to eight, fry the okra until golden brown and crunchy, turning the pieces occasionally, 2 to 3 minutes. Remove the fried okra from the oil with a slotted spoon and transfer to the second wire rack to drain. Season with salt.

Serve hot alongside the ranch dressing.

Serves 4






❧ Ranch Dressing:

"For a long time, I didn't really get the obsession with ranch dressing. That was until I started making my own at home. Now I get it and I'm fully on board."

◦ � cup buttermilk, well shaken
◦ 3 tablespoons mayonnaise
◦ 3 tablespoons sour cream
◦ 1 tablespoon fresh lime juice
◦ 2 cloves garlic, finely chopped to a paste with � teaspoon kosher salt
◦ 2 tablespoons thinly sliced fresh chives
◦ 2 tablespoons finely chopped fresh cilantro leaves
◦ 2 teaspoons finely chopped fresh dill
◦ 1 teaspoon kosher salt
◦ ⅛ teaspoon cayenne pepper

In a medium bowl, combine all the ingredients and whisk to combine. Serve immediately, or transfer to an airtight container and store in the refrigerator for up to 5 days.

Makes about 1 cup