Fried Okra
If you’re going to fry chicken or fish, might as well fry okra while you’re at it. My fried okra ends up a bit deconstructed because the cornmeal doesn’t stick to the okra about half the time. But the green tidbits look pretty shining through, and the fried cornmeal batter tastes good on its own. 4 servings.
Ingredients:
1 lb okra
1/2 t Kosher salt
1 c buttermilk
1 c cornmeal
1 T cornstarch
1 t baking powder
Vegetable oil for deep frying
Okra Frying
Method: use only small fresh okra without brown streaks. Cut off the stems then cut into 3/4 inch pieces; if they are very small you can leave them whole after removing the stem. Place in a bowl with buttermilk, add salt and stir to combine. Marinate 15-30 minutes, stirring several times to make sure all surfaces have equal exposure to the buttermilk.
Meanwhile, heat deep frying oil to 375 degrees. Combine cornmeal, baking powder and cornstarch and mix very thoroughly (or sift the ingredients then mix). Dredge the okra pieces in this and then fry until golden brown in batches. Keep warm in a 200 degree oven. Serve and enjoy.
