June 11, 2020

CRISPY FRIED OKRA

INGREDIENTS

Fresh okra – roughly 4 cups chopped
Buttermilk – 4 tbs
Corn Meal -1 1/2 cups
2 Tbs tapioca flour
1/2 tsp baking powder
Peanut oil
salt

Choose okra that is smaller in size, as the larger ones tend to be tough. Cut the stems off and slice ( leave the smallest ones whole). Place the sliced okra in a bowl and spoon on buttermilk. Gently fold/stir to coat. Place cornmeal, tapioca flour, baking powder and salt in a large freezer bag, and add the coated okra. Shake around to coat (you can freeze at this point if you have a surplus). Heat peanut oil (350 degrees). watching it to start moving around the pan. Add the okra to the hot oil in a single layer (leaving excess cornmeal in the bag) and fry until golden. Resist the urge to move the okra until it is golden on the bottom, then you can turn it until golden on the other side. Remove with a slotted spoon onto paper bag or paper towel and salt generously. If you put this out before dinner is served, beware of stealthy fingers sneaking handfuls with every kitchen passing while your back is turned. Speaking of while your back is turned… Never walk away from hot oil on the range and never put a lid on heating/hot grease.