Fried Okra
Ingredients
1 lb. fresh okra
2 cups milk
2 ½ cups self-rising cornmeal
2 tablespoons self-rising flour
1 tablespoon salt
½ teaspoon pepper
½ teaspoon Creole or Cajun seasoning
Vegetable oil, for frying
Instructions
Cut the tips and stems off of the okra, and slice okra into ½-inch long pieces. Place cut okra in a large bowl.
Pour milk over okra and let stand for at least 10 minutes, but not more than 30 minutes.
In a separate bowl, whisk together cornmeal, flour, salt, pepper and Creole seasoning.
Drain milk from the bowl of okra. Place small batches of okra into the cornmeal mixture, tossing to coat.
Pour oil into a large cast iron skillet or Dutch oven to about 1 inch deep. Heat oil over medium-high heat. Place breaded okra into the hot oil, working in small batches so that you don’t overcrowd the pan. Fry the okra until golden brown, about 3-5 minutes.
Use a slotted spoon to remove okra from the oil; place on paper towels to drain. Season with additional salt and pepper, to taste, while the okra is still warm.
Tips
To avoid any “slimy” texture, cut the okra just before you’re ready to soak and dredge it. Don’t let it sit out for too long. The quick cooking method (frying) also helps to prevent any gooey feel.
If you want to prepare this recipe using frozen okra, simply thaw the okra before soaking and breading.
The cornmeal dredge is a classic coating for okra; however, you could probably create a tasty fried okra with bread crumbs, too. Let me know if you give it a try!
Season the fried okra with salt and pepper, to taste, while the okra is still warm!
Cooking just for two? Cut all of the ingredients in half. The cooking instructions remain the same