Fried Okra

This was originally a Paula Dean recipe, but I have tweaked it a bit. Please adjust seasonings to your taste. I usually fry the okra in a cast iron dutch oven. Might as well fry some catfish and hushpuppies to go with the okra!

Difficulty: Easy

Servings: 4

Prep Time: 15 minutes   Cook Time: Till Done  

Ingredients

1 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon cajun seasoning
1 cup all-purpose flour
1/2 cup cornmeal
6 cups or so of oil, for frying (I use canola oil)
2 lbs fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk (ok to substitute milk. I sometimes whisk one egg in with milk)

Directions

Heat oil in a large, heavy-bottomed skillet to 350 degrees F. (I never actually measure the oil; just fill the pan about halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour, salt, pepper and/or cajun seasoning. Dip okra in milk and then dredge in cornmeal/flour mixture to coat well. Carefully add okra to the hot oil, in batches as needed, and cook until golden brown.

Remove from oil, drain on paper towels. Serve immediately.

Categories: Side Dishes, Vegetables

Submitted by: frannyp on May 16, 2011