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Fried Okra

Source of Recipe


From "Sweetie Pie's Cookbook" by Robbie Montgomery



List of Ingredients



• 2 cups all-purpose flour
  
• 2 cups cornmeal
  
• 2 teaspoons sugar
  
• 1 teaspoon salt
  
• 1 teaspoon ground black pepper
  
• 1¼ cups buttermilk
  
• 2 large eggs, beaten
  
• 1 cup vegetable oil
  
• 2 pounds young okra, stem ends trimmed and cut crosswise into ½-inch pieces
  






Instructions



1. In a large bowl, whisk together the flour, cornmeal, sugar, salt, and black pepper. Add the buttermilk and eggs and beat into a smooth batter.
   
   
2. Heat the oil in a large skillet over medium heat. Add the okra pieces to the batter and mix to coat. Use a slotted spoon to take them out of the batter and shake off any excess. Lay the okra slices in the oil in one layer — don't let them overlap or crowd each other. Fry for 2 to 3 minutes, until they are lightly browned on one side, then turn them over and fry on the other side for another 2 to 3 minutes. Repeat frying the okra in batches until all the okra is cooked.
   
   
3. Remove the fried okra from the pan and set it on a plate lined with paper towels or a wire rack set over a baking sheet. Serve the fried okra with ranch dressing or a jarred remoulade sauce, if you like.
   
   Serves 4
   
   






Final Comments


• This batter is also very nice for frying mushrooms; just follow the same instructions for frying the okra. Choose white button mushrooms that are no more than 1½ inches wide. Remove the stems and wipe the mushroom caps clean with a paper towel before mixing them into the batter.