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Categories:Viewed: 58 - Published at: 7 years ago
Ingredients
- 1/2 cups All-purpose Flour
- 1/2 cups Cornmeal
- 1 pinch Cayenne Pepper
- 1 pinch Coarse Salt
- 1 pinch Freshly Ground Pepper
- 1 cup Buttermilk
- 1 pound Red Or Green Okra, Ends Trimmed And Cut Into 1/4th-inch Slices
- 3 cups Canola Or Vegetable Oil
Method
- In a shallow bowl, mix together the flour, cornmeal, cayenne, salt and pepper.
- Pour the buttermilk into a large bowl and add the cut up okra, stirring to coat.
- Now, with a slotted spoon, remove the okra from the buttermilk in small batches and toss it into the corn/flour mixture.
- Toss around with your hands, letting the excess flour fall through your fingers.
- Arrange in a single layer on a baking sheet.
- Continue with the rest of the okra.
- Heat the oil in a heavy pot until its like, really hot.
- You can stick a little wooden stick in the oil, and if it sizzles, youre ready.
- Again, in small batches, spoon a few pieces of coated okra at a time into the hot oil (I used a large spoon because every time I tossed an okra into the oil, it would splatter me and I would cry) and fry until golden brown.
- This will seriously not take long.
- Like 10 seconds.
- And the further into the frying you get, the less time it takes.
- SCIENCE!
- Once theyre good and fried, remove them from the oil and arrange in a single layer on some paper towels so they can drain.
- Repeat with additional batches of okra until you are done.
- Give them one last good salting, and serve in a basket or whatever with some fresh lemon juice and your favorite dipping sauce!
- Or eat them as is.
- The south has risen.
- (Recipe adapted from Ezra Poundcake)
