Recipe: Improved Fried Okra

Fried Okra should look like this when done, golden brown with a bit of green showing through here and there.

For such a versatile vegetable, fried okra generates a lot of controversy. Soak in buttermilk for tenderness, or coat with beaten egg so batter will stick? Dredge in flour for a uniform crust, or cornmeal for a pleasing crunch? How about all of the above! We ran a fried okra recipe back in 2012, but this is way better. Serves 4-6 as a side dish.

Ingredients:
1 lb fresh okra (no brown streaks and definitely not slimy), stem removed and sliced crosswise into ¾ inch pieces
¼ c whole fat buttermilk (or skim buttermilk if that’s all you can find)
1 large egg, beaten
½ c all purpose flour
½ c cornmeal
¾ t salt
¼ t ground black pepper
½ t Old Bay Seasoning (optional)*
Neutral oil for deep frying

Method: soak the okra pieces in buttermilk for half an hour, turning from time to time so the pieces get equal exposure to the liquid. Add beaten egg and mix thoroughly. Heat oil to 375 degrees. Mix flour and cornmeal with spices. Dredge okra pieces in flour/cornmeal and fry a few at a time, turning with a slotted spoon so they brown evenly. Pieces are done when they are a golden brown but not dark. Drain on paper towels and serve hot.

Note: traditionally fried okra is served with black eye peas, collards and other Southern sides–doused liberally with pepper sauce, of course. If you want to get creative, the Jubilee cookbook has a recipe where they are used like croutons, in a salad with a tart lemon dressing.

*h/t to Dave Chang, who puts it in the southern-style fried chicken served at Momofuku Noodle Bar.