We had fried okra almost nightly at my grandmother’s house during the summer. It’s my mom’s idea of a green vegetable, how can you fault her? It is green, underneath the golden, deep-fried crust.
Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 200°F. Line a rimmed baking sheet with a brown paper bag.
Step 2
Rinse and drain the okra, trim the stem ends, and cut the pods crosswise into 1/2-inch rounds.
Step 3
Place the buttermilk, egg, and hot sauce in a shallow bowl and whisk to combine. Combine the cornmeal, flour, and salt and pepper to taste in a separate shallow bowl and stir to mix.
Step 4
Pour about 1/2 inch of canola oil into a large skillet and place over medium-high heat until sizzling hot (see Know-how, page 100). Working in batches, dip the okra into the buttermilk mixture, shake off any excess, and toss in the cornmeal mixture to coat. Separate the pieces to prevent clumping.
Step 5
Carefully place the okra in the oil and fry, turning once or twice, until golden brown all over, 3 to 4 minutes. Use a slotted spoon to transfer the fried okra to the prepared baking sheet to drain. Place in the oven to keep warm and repeat the process with the remaining okra. Sprinkle with additional salt, if desired, and serve hot.
