September 10, 2011
Cornmeal Fried Okra
If this is your first experience with okra you may be wondering what to look for; look for smaller, green spears. Most recipes you can substitute frozen for fresh.
1 pound okra, sliced into 1/2-inch rounds
1 cup buttermilk*
1 cup cornmeal
1 cup flour
2 teaspoons Basic Creole Spices**
1 quart canola oil
1. Puck the okra and the buttermilk into a mixing bowl and toss.
2. Whisk together the cornmeal, flour, and Creole Spices in another mixing bowl. Lift the okra from the buttermilk and toss it in the cornmeal mixture until well coated.
3. Heat the oil in a medium sauce pan (I used a small pot to reduce splatter) until it reaches 350 degrees on a candy thermometer. Fry okra in the oil in batches, about a third at a time, until golden brown; about 5 minutes. Remove okra from the oil with a slotted spoon or strainer and let drain on paper towels while frying the next batch. Season with salt (I used more Creole Spices in place of salt). Serve Hot.
This recipe makes a thinner crust, if you want a thicker crust repeat steps 1 and 2.
I served with a Creole Sauce I made
1/4 cup mayonnaise
2 Tbsp Dijon Mustard
Dash of hot sauce (I used Sriracha) to taste
Pinch of Creole Spices
I think I will also be able to convert this recipe over to a Cornmeal Fried Pickle (that will be coming later)
*Don't have buttermilk-use 1 tsp of white vinegar, put in a 1 cup measuring cup, then fill with milk.
**Basic Creole Spices mix can be found on my blog