Food recipes
Southern Fried Okra
Southern Fried Okra Ingredients: wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow spices, pepper, red or cayenne salt, table spices, pepper, black milk, buttermilk, fluid, cultured, l...
Southern Fried Okra
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, pepper, red or cayenne
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
okra, raw
oil, olive, salad or cooking
Directions:
In a shallow bowl, mix together the flour, cornmeal, cayenne, salt and pepper.
Pour the buttermilk into a large bowl and add the cut up okra, stirring to coat.
Now, with a slotted spoon, remove the okra from the buttermilk in small batches and toss it into the corn/flour mixture.
Toss around with your hands, letting the excess flour fall through your fingers.
Arrange in a single layer on a baking sheet.
Continue with the rest of the okra.
Heat the oil in a heavy pot until its like, really hot.
You can stick a little wooden stick in the oil, and if it sizzles, youre ready.
Again, in small batches, spoon a few pieces of coated okra at a time into the hot oil (I used a large spoon because every time I tossed an okra into the oil, it would splatter me and I would cry) and fry until golden brown.
This will seriously not take long.
Like 10 seconds.
And the further into the frying you get, the less time it takes.
SCIENCE!
Once theyre good and fried, remove them from the oil and arrange in a single layer on some paper towels so they can drain.
Repeat with additional batches of okra until you are done.
Give them one last good salting, and serve in a basket or whatever with some fresh lemon juice and your favorite dipping sauce!
Or eat them as is.
The south has risen.
(Recipe adapted from Ezra Poundcake)
Ingredients:
wheat flour, white, all-purpose, unenriched
cornmeal, degermed, unenriched, yellow
spices, pepper, red or cayenne
salt, table
spices, pepper, black
milk, buttermilk, fluid, cultured, lowfat
okra, raw
oil, olive, salad or cooking
Directions:
In a shallow bowl, mix together the flour, cornmeal, cayenne, salt and pepper.
Pour the buttermilk into a large bowl and add the cut up okra, stirring to coat.
Now, with a slotted spoon, remove the okra from the buttermilk in small batches and toss it into the corn/flour mixture.
Toss around with your hands, letting the excess flour fall through your fingers.
Arrange in a single layer on a baking sheet.
Continue with the rest of the okra.
Heat the oil in a heavy pot until its like, really hot.
You can stick a little wooden stick in the oil, and if it sizzles, youre ready.
Again, in small batches, spoon a few pieces of coated okra at a time into the hot oil (I used a large spoon because every time I tossed an okra into the oil, it would splatter me and I would cry) and fry until golden brown.
This will seriously not take long.
Like 10 seconds.
And the further into the frying you get, the less time it takes.
SCIENCE!
Once theyre good and fried, remove them from the oil and arrange in a single layer on some paper towels so they can drain.
Repeat with additional batches of okra until you are done.
Give them one last good salting, and serve in a basket or whatever with some fresh lemon juice and your favorite dipping sauce!
Or eat them as is.
The south has risen.
(Recipe adapted from Ezra Poundcake)