Nothing says “Southern” like the smell of okra frying in a cast-iron skillet atop an angry flame. Done right, everybody loves okra. I have been known to turn the most fervent okra haters into okra lovers. Herbs and spices and the right cooking techniques can really change the experience and flavor. As an adult, I grilled okra for the first time, and added it to hushpuppies that turned into okra fritters. I’ve made okra relish and—dare I say it—jalapeño-okra jam and okra dip. You tell me you don’t like okra, then boy, do I have a few recipes for you.
Ingredients
6 servings
Step 1
Place the okra in a medium bowl. Season with the cayenne and salt and black pepper. Toss with the buttermilk until well coated and let sit for 10 to 15 minutes; drain well.
Step 2
Fill a large cast-iron skillet with oil to a depth of 1/2 inch. Heat over medium-high heat to 350°F.
Step 3
Combine the cornmeal, rice flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish. Dredge the okra in the cornmeal mixture, shaking off any excess. Working in batches to avoid crowding the skillet, add to the hot oil and fry, turning once, until golden brown, about 2 minutes per side. Drain on a crumpled brown paper bag or paper towels.
Step 4
Serve immediately.
Leave a Review
Reviews (3)
Back to TopSeems half the directions are missing. I can guess what they should be, but it would be nice if they were available.
BethJL
Brattleboro VT
8/16/2020
Thank you, JSpain^! I could have guessed what to do but it would still be nice to have the whole recipe.
leahaneal
Maryland
8/4/2020
The recipe as written is missing some details, but fortunately, I bought the book. After draining the buttermilk from the okra, mix the cornmeal and rice flour with 1/2 tsp salt and 1/4 tsp pepper in a shallow bowl, and dredge the okra in the flour mixture before frying. Fry in batches so as not to crowd the pan, and drain on paper towel or crumpled brown paper.
jspain
Vancouver, CA
8/3/2020
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