| Fried Okra
American South
|
|
|
|
Okra. Equally loved and hated. Haters first description is "slimy!” Yes, it can be, due to an inferior product or cooking method. First, you must have incredibly fresh okra. Newer varieties, which have large pods and longer shelf life, are superior. Second, okra must be kept dry, or it deteriorates quickly. Wash just before cooking, then immediately dry.
Fried okra means different things to different people. Battered or dusted? Cornmeal, flour, or both? Egg or no egg? Having tried them all, this version is the best. A light crispy crust with a bite of cornmeal lets the okra flavor and firm texture come through. I fry in a wok to contain splatters, so it takes 4 to 5 batches.
Variation - Add thinly sliced zucchini, slivered jalapeno, and/or thinly sliced potato with the okra and fry it up at the same time. |
|
|
|
| Ingredients |
|
1 pound okra
1/2 cup flour
1/2 cup fine cornmeal
1 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon cayenne (or to your taste)
2 eggs
1/2 cup milk
1 cup neutral oil for frying (more as needed, depending on your vessel)
|
|
|
|
Steps
|
|
|
|
|
| 1 | Place a heatproof serving platter in the oven and preheat to 200°F. |
| | 2 | Tip and top the okra - remove the stem end just below the shoulder, and remove the pointy end. Cut into 1/2 inch pieces. |
| | 3 | In a medium bowl, whisk together the cornmeal, flour, and all the seasonings. |
| | 4 | Beat eggs in a medium bowl, then whisk in milk. Soak okra in egg mixture for 8-10 minutes. |
| | 5 | Heat oil in a deep pan over medium-high heat. |
| | 6 | Grab another bowl to mix your batches. This will keep the flour mixture from becoming a saturated clumpy mess. Using a slotted spoon, scoop as much okra as you think will make a batch, and toss it in the empty bowl. Add a good portion of flour mixture and gently toss to coat. |
| | 7 | Place a piece of okra in oil to test. When ready, it should immediately bubble. Place first batch in the oil. Resist the urge to stir. After 1 to 2 minutes gently stir until crisp and golden. Remove with slotted spoon to paper towel-lined plate. |
| | 8 | Repeat with second batch. While second batch cooks in the oil, move the first batch to the heated platter in the oven. |
| | 9 | Repeat until all okra is cooked. Serve immediately. |
| | | |
|
|
| Yield |
|
original recipe yield: 4 servings
|
|
If you use our recipes - please give foodie kitchen credit and link to www.foodiekitchen.com
|
