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Fried Okra

Source of Recipe

From "Mosquito Supper Club" by Melissa Martin


Recipe Introduction

"Simply put, fried okra is delish. I order it any time I see it on a menu, whether it's okra fries at Chai Pani in Asheville, North Carolina, or fried okra in restaurants all over New Orleans. I don't like the pre-packaged frozen fried variety, but fresh fried okra pods are so fresh and tender, I'll eat them on their own or dip them in just about anything, from cocktail sauce to hummus to vinegar. I'm not too proud to try ranch or seafood dip, or even just a little a squeeze of lemon. Look for small, young, tender okra at farmers' markets during the summer. These will fry the best. Be sure to coat your okra thoroughly with the cornmeal, and you'll end up with perfection."

List of Ingredients

â—¦  Peanut oil, for frying
â—¦  4 egg yolks
â—¦  â…› teaspoon hot sauce, preferably Original Louisiana Hot Sauce
â—¦  12 ounces tender young okra pods (about 24), whole or sliced into 1-inch rounds
â—¦  2 cups cornmeal
â—¦  1 cup cornstarch
â—¦  2 teaspoons kosher salt, plus more as needed
â—¦  ½ teaspoon cracked black pepper, plus more as needed
â—¦  ¼ teaspoon cayenne pepper, plus more as needed


Recipe

Fill a large heavy-bottomed pot with 4 inches of peanut oil and heat the oil over medium-high heat to 350° F. (Alternatively, use a tabletop fryer.)

In a medium bowl, whisk together the egg yolks and hot sauce. Add the okra and toss to coat well. In a shallow bowl, combine the cornmeal, cornstarch, salt, black pepper, and cayenne. When the oil reaches the right temperature, start dredging the okra: Working with 8 pods at a time, remove the okra from the egg and dredge it in the cornmeal mixture, coating it completely.

Use tongs to carefully transfer the okra to the hot oil and fry until golden brown, about 4 minutes. Use tongs to transfer the okra to paper towels or brown paper bags to sop up the extra oil. Season the okra with salt, black pepper, and cayenne while it's hot. Repeat to fry the remaining okra. Let fried okra cool for just a bit before eating, as the centers will be molten hot.

Serves 4 as a side dish or snack