Fried Okra

Fried Okra
Yield: 8 to 10 servings
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  1. Vegetable oil for frying
  2. 2 cups yellow cornmeal
  3. 1⁄2 cup all-purpose flour
  4. 2 tablespoons Creole seasoning
  5. 2 teaspoons seasoned salt
  6. 1⁄2 teaspoon ground red pepper
  7. 1 large egg, lightly beaten
  8. 3⁄4 cup whole buttermilk
  9. 1 pound okra, stem ends removed and cut into 1⁄2-inch slices
  1. In a large skillet or Dutch oven, pour oil to a depth of 2 inches; heat over medium-high heat until a deep- fry thermometer reads 375°.
  2. In a shallow dish, combine cornmeal, flour, Creole seasoning, seasoned salt, and red pepper, mixing well.
  3. In a separate shallow dish, whisk together egg and buttermilk.
  4. Working in batches, dip okra in buttermilk mixture, draining excess. Dredge in cornmeal mixture, tossing gently to coat. Shake gently to remove excess. Fry okra 3 to 4 minutes, in batches if necessary, being careful not to overcrowd pan. Adjust heat as needed to maintain 375°. Drain on paper towels.
Taste of the South


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