When okra is plentiful, summer is a great time for Fried Okra!
Two tips for crisp and delicious fried okra:
- Buy small okra from your local farmer.
- Batter and quickly fry okra in hot oil, just until it is lightly brown.
In no time at all, a batch of fried okra is ready! Crisp and delicious on the inside and the outside.
- 1 basket okra
- 2 cups buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1-2 t. cajun seasoning salt
- 1 quart Crisco®
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.
Place the fried okra on a serving plate.
Sprinkle with a little more seasoning salt.
Serve with ketchup.