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Double-Dipped Fried Okra

Source of Recipe


Chef Marvin Woods, from "Home Plate"






List of Ingredients



• 1 lb. fresh okra, washed
  
• 1/2 tsp freshly ground black pepper
  
• 1 quart buttermilk
  
• 1 cup all-purpose flour
  
• 1 tsp garlic powder
  
• 3/4 cup stone-ground yellow cornmeal
  
• 1 tsp salt
  
• 2 cups vegetable oil, for deep-frying
  
• 1/2 tsp cayenne pepper
  
• 1/2 tsp chili powder
  






Instructions



1. In a bowl or baking dish, combine the okra and buttermilk. In a shallow bowl or pie plate, stir together the flour, cornmeal, cayenne, chili powder, black pepper, garlic powder and salt.
   
   
2. Using a slotted spoon or sieve, remove the okra, letting the excess buttermilk run back into the bowl. Place the okra in the flour mixture and toss to lightly coat. Remove the okra and, using a colander or sieve, shake to remove any excess flour. Return the okra to the buttermilk; repeat the procedure for a second coating.
   
   
3. Meanwhile, heat the oil in a 10- to 12-inch cast-iron skillet over medium-high heat until it registers 350° F on a deep-fat thermometer. (You can also test the heat by sprinkling a bit of flour into the hot oil to see if it bubbles.) When the oil is hot, add a large spoonful of okra to the skillet. Cook for 1-1/2 minutes, then turn and cook 2 to 3 minutes longer, or until the okra is evenly browned on all sides. Using a slotted spoon, transfer the cooked okra to several layers of paper towels to drain. Repeat the procedure with the remaining okra. Serve immediately.
   
   Makes 8 to 10 servings.