Fried Okra
Sliced okra are coated with buttermilk and breaded in a seasoned flour and cornmeal mixture, then pan fried to golden crispy perfection!
Servings 6 servings
Ingredients
- 1 pound fresh okra stems removed and sliced into about ½ inch pieces
- 1 ¼ cup buttermilk
- 1 ¼ cup all purpose flour
- ½ cup yellow cornmeal
- ¾ teaspoon salt more or less, to taste
- ¾ teaspoon black pepper more or less, to taste
- ¼ teaspoon cayenne pepper *
- Vegetable oil for frying
Instructions
- Pour buttermilk in a large bowl.
- In another large bowl, whisk together flour, cornmeal, salt, black pepper and cayenne pepper.
- Place sliced okra in buttermilk and gently stir to coat well. Dredge coated okra in flour and cornmeal mixture until coated as evenly as possible.
- Pour ¾ to 1 inch of vegetable oil in a cast iron skillet or sauté pan. Heat oil over medium high heat to 375 degrees F using a deep fry thermometer.
- Fry okra in a single layer (in several batches) until golden brown. Adjust heat as necessary while frying to avoid over-browning.
- Carefully remove okra with a slotted spoon and place on a plate lined with paper towels to drain.
Notes
- *Cayenne pepper can be omitted, if desired.
- If you don't have buttermilk, you can substitute by pouring 2 tablespoons of white vinegar OR 2 tablespoons of lemon juice in a large liquid measuring cup with at least a 2-cup capacity. Add enough milk to fill to the 2-cup mark. Stir and allow to stand for 5 minutes before using.