57min 4 ppl
Fried Okra
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 6 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 5g
Carbs 28g
Fats 15g
About this dish
Sliced okra dipped in buttermilk and dredged in seasoned cornmeal, then fried until the coating is craggy and golden - a Southern side that turns a divisive vegetable into a crowd-pleaser.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Okratrimmed and sliced into 1cm rounds400 g
Dairy & Eggs
- buttermilk180 ml
Dried Goods
- Cornmeal120 g
- Plain flour40 g
Spices & Seasonings
- Cayenne pepper0.5 tsp
- Salt1 tsp
Oils & Condiments
- Vegetable Oilfor frying500 ml
Utensils
- Mixing bowl
- Chopping board
- Sharp knife
- Deep-fat fryer
- Slotted spoon
- Kitchen paper
Method
1
Trim the okra and slice it into 1cm rounds.
Approx. 5 minutes
2
Soak the sliced okra in the buttermilk for 5 minutes.
Approx. 5 minutes
3
Whisk together the cornmeal, plain flour, cayenne pepper and salt in a wide bowl.
Approx. 2 minutes
4
Heat the vegetable oil in a deep, heavy pan to 180°C.
Approx. 6 minutes
5
Lift the okra from the buttermilk, letting the excess drip off, and toss in the cornmeal mixture to coat.
Approx. 5 minutes
6
Fry the okra in batches for 4 minutes per batch, turning once, until deeply golden and crisp, then drain on kitchen paper.
Approx. 9 minutes
