← Nouns Cooking · American

Ingredients

• 450 g fresh okra, trimmed and sliced into 1 cm rounds
• 120 ml Buttermilk
• 75 g fine yellow cornmeal
• 40 g Plain (all-purpose) flour
• 1 tsp Salt, plus extra to finish
• ½ tsp Black pepper
• ½ tsp Garlic powder
• ¼ tsp Cayenne pepper
• 500 ml vegetable oil, for frying

Method

1. Toss the okra with the buttermilk in a bowl until every piece is coated.
2. Mix the cornmeal, flour, salt, pepper, garlic powder and cayenne in a large bowl or zip bag.
3. Pour oil into a cast-iron or heavy frying pan to a depth of about 1.5 cm and heat to 180°C (350°F).
4. Lift a handful of okra out of the buttermilk, let it drip, then toss it in the cornmeal mix until well coated. Coat about a third of the okra at a time.
5. Fry in batches without crowding for 3–4 min, turning, until golden brown and crisp. Drain on kitchen paper, sprinkle with a little salt and serve hot.

Tips

• Slicing okra and coating it straight away keeps it from getting slimy.
• Frozen sliced okra works too; thaw it and pat dry first.

Sources

Written in our own words after cross-checking these recipes:

Taste of Home Epicurious