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Fried Okra

Source of Recipe

From "Southern Snacks" by Perre Coleman Magness


Recipe Introduction

"High on the list of poppable Southern snacks come little nuggets of crispy fried okra. And yes, fried okra makes the perfect starter to a fried catfish basket, so you will usually find it on the menu at a fish camp. Eat these straight up or serve them with Comeback Sauce or rémoulade sauce for dipping."

List of Ingredients

â—¦ 1 pound okra
â—¦ 2 cups whole buttermilk
â—¦ 1 cup all-purpose flour
â—¦ 1 cup yellow cornmeal
â—¦ 2 teaspoons kosher salt
â—¦ 1/2 teaspoon freshly ground black pepper
â—¦ 1/4 teaspoon cayenne pepper
â—¦ Vegetable oil for frying


Recipe

Remove the stem and the tip from the okra and slice into 1/2-inch pieces. Place in a large bowl and pour over the buttermilk. Stir to coat the okra, then refrigerate for 45 minutes to an hour.

When ready to cook the okra, line a rimmed baking sheet with paper towels and place a wire rack on top. Pour 2 inches of oil into a deep, heavy pot and attach a candy thermometer. Heat over medium-high heat to 375 degrees.

While the oil is heating, stir together the flour, cornmeal, salt, and peppers in a large bowl until combined. Drain the okra through a colander, then add to the flour mixture a handful at a time. Toss to coat each piece of okra evenly in the flour, then drop it into the hot oil and fry until golden brown, about 4 minutes. Remove to the prepared rack and repeat with the remaining okra. Serve immediately.

Serves 6 to 8