As is always the case in the South, everyone has their favorite recipe for this or that, and Fried Okra is no exception. While many chefs in the north love okra steamed or boiled, the south always loves to go straight for the fryer! And in this case, because the okra itself is so firm even in high-heat, you don’t run the risk of being left with just the crispy-fried-shell. Today’s recipe calls for a unique seasoning that your family will surely love. Scroll down for the details…
Homemade Fried Okra
(makes 6-8 servings)
- 6 cups oil, for frying
- 1/2 cup of cornmeal
- 1 cup all-purpose flour
- 2 teaspoons of House Seasoning
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Heat oil in a heavy skillet or Dutch oven to 350F. Note: Do not fill the pan more than halfway up on both sides.
- Grab a medium-sized bowl and combine the cornmeal, flour, House Seasoning, and cayenne pepper.
- Dip the okra in buttermilk and dredge in the cornmeal mixture to coat it completely.
- Carefully add the okra to the hot oil and let it cook until it is brown.
- Once the okra looks brown at the edges, remove and drain on paper towels and serve immediately!