Cookbook:Fried Okra

Fried Okra
Category	Vegetable recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | United States | Southern U.S. cuisine

Fried okra means summer in the southern states of the USA. A quick mid-day meal; a side-dish at the evening meal—easy to make and always tasty.

Ingredients

• Fresh okra
• Cultured buttermilk or plain milk
• Flour
• Spices as desired (e.g. salt, pepper, cayenne, thyme, etc.)
• Corn meal

Procedure

1. Wash and drain a couple of handfuls of fresh okra.
2. Cut each okra into three or four slices, about ¾–1 inch (2–2.5 cm) long. Discard the stem.
3. Soak the okra in buttermilk or plain milk, drain, then dredge in seasoned flour and corn meal. A quick way to do this is to put ½ cup flour and 1 cup of corn meal in a plastic bag, add the spices you like, put in the okra, and shake.
4. Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour/corn meal mix.
5. Deep fry the okra in hot oil until a light to medium brown. They're done in 2–3 minutes.
6. Drain, and enjoy!