© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: scoochmaroo
If you don't like okra, it's because you've never tried my fried okra recipe. Perfectly crispy, never slimy, this fried okra will have you licking your fingers and begging for more! Making your own buttermilk marinade by combining white vinegar with milk provides a lighter base than egg, and combining equal parts flour and cornmeal ensure the perfect crust that won't fall off during frying.
Try it out today while okra is in its full glory - you won't be disappointed!
¾ cup cornmeal
¾ cup flour
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
½ cup buttermilk — add 1 tablespoon vinegar to a measuring cup, fill with milk to make ½ cup, let sit 5 minutes
2 pounds okra, cut in ½ inch pieces
oil for frying — I like peanut or vegetable oil
In a cast iron skillet or deep pan, heat about 6 cups of oil to 350°F.
Place cut okra in buttermilk to soak for a couple minutes while you assemble the coating. In a bowl, combine cornmeal, flour, and seasonings. Transfer okra to coating mixture and toss well to coat. Fry okra in hot oil for about 5 minutes, stirring to fry evenly. Remove to paper towels to drain.
Even after these have cooled quite a bit, they are still delicious. Serve with ketchup or hot sauce, or eat them up plain!