Instructions
1. Prep the Okra:
- Wash and dry okra well (moisture makes it slimy).
- Slice into rounds.
- Place in a bowl and pour over buttermilk. Toss to coat and let sit for 10 minutes.
2. Make the Coating:
- In a shallow dish, mix cornmeal, flour, salt, pepper, paprika, and cayenne.
3. Coat the Okra:
- Remove okra from buttermilk (let excess drip off).
- Toss in the cornmeal mixture until well coated.
- Spread coated okra on a tray for 5 minutes (helps crust stick).
4. Fry:
- Heat 2 inches of oil in a cast-iron skillet or deep pan to 350°F (175°C).
- Fry okra in batches (don’t overcrowd) for 3–4 minutes, until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels or a wire rack.
5. Serve:
- Serve hot, sprinkled with a little extra salt.
- Perfect as a side with fried chicken, BBQ, or just as a crunchy snack with ranch or spicy dipping sauce.
Tips:
- For extra crunchy okra, double-dip: buttermilk → cornmeal → buttermilk → cornmeal.
- Air fryer option: Spray coated okra with oil and air fry at 400°F (200°C) for 12–15 minutes, shaking halfway.
- The fresher the okra, the less slimy it will be.
👉 Do you want me to also share a Creole-style fried okra recipe that’s extra-spiced and perfect with gumbo?
Related Posts:
Pages: 1 2