Fried Okra
Crispy Southern-style fried okra coated in a seasoned cornmeal and rice flour mixture, fried until golden brown. This classic dish combines fresh okra with a perfectly crunchy coating.
Ingredients
- •1 pound okra, trimmed and halved lengthwise
- •¼ teaspoon cayenne pepper
- •1 to taste Salt and pepper
- •1 cup buttermilk
- •2 cups Peanut, canola, or vegetable oil
- •½ cup fine white cornmeal
- •2 cups rice flour
Cooking Instructions
- 1.
Place the okra in a medium bowl. Season with the cayenne and salt and black pepper. Toss with the buttermilk until well coated and let sit for 10 to 15 minutes; drain well.
15 min
- 2.
Fill a large cast-iron skillet with oil to a depth of 1/2 inch. Heat over medium-high heat to 350°F.
10 min
- 3.
Combine the cornmeal, rice flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish. Dredge the okra in the cornmeal mixture, shaking off any excess. Working in batches to avoid crowding the skillet, add to the hot oil and fry, turning once, until golden brown, about 2 minutes per side. Drain on a crumpled brown paper bag or paper towels.
20 min
- 4.
Serve immediately.
1 min
