In no time at all, a batch of fried okra is ready! Crisp and delicious on the inside and the outside.
1-2t.cajun seasoning salt
In a large, deep cast-iron skillet set over a medium-high heat, heat the oil. Toss in a little flour. If it sizzles the oil is ready for frying!
Place a brown paper bag on a cookie sheet, top with a wire rack. Set aside.
While the oil is heating, slice the ends off of the okra and set up the bowls of dredging ingredients.
The dredging bowls:
2. flour, cornmeal, and seasoning salt
Dip 4-6 okra in the buttermilk, remove from the buttermilk, roll in the flour/cornmeal mixture until they are coated, and drop into the hot oil. Cook for 3-4 minutes until they are golden brown. Remove with a slotted spoon and place on the wire rack.
An egg-cellent french Omelette is tasty, elegant, and the perfect introduction to French cuisine. Julia Child details two techniques for making french omelettes in Mastering the Art of French Cooking. With a little practice, it’s easy to whip up french omelettes.
For as long as I can remember, Fried Green Tomatoes have been one of my favorite summer foods. For years, I have enjoyed making them so much so that I made them for my boyfriend(now husband), Jim during his first visit to meet my parents in Louisiana!