Fried Okra Southern Style Food

FRIED OKRA

Steps:

• Wash okra and pat dry, then slice into 1/2-inch pieces, discarding the tops.
• Mix together cornmeal, flour, salt, and pepper.
• Optional: Dip okra in buttermilk then place in strainer before dredging in cornmeal mixture. (This is if you want a thicker batter.)
• Dredge okra in cornmeal and shake off excess.
• Melt 1 tablespoon butter and about 4 tablespoons oil in skillet on medium-high. When the oil is hot, add some of the okra and cook on one side until nicely browned, then flip to the other side. Don't crowd the pan!
• Turn the heat down a little and continue cooking and stirring around a little until okra is nicely browned on all sides. Watch it because it will brown quickly!
• Repeat until all the okra is fried. Add oil and butter as needed.
• Remove from skillet with slotted spoon and place on paper towels to drain.

SOUTHERN FRIED OKRA

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

AUTHENTIC SOUTHERN FRIED OKRA

Steps:

• Wash okra and cut into 1/2 inch rounds.
• Put in a mixing bowl and sprinkle with flour. Shake it around vigorously to coat evenly, then bounce in a wire strainer to remove all excess. Final coat should be very light!
• Return to mixing bowl and add beaten egg. Stir to cover each piece of okra.
• Place cornmeal in zipper bag with salt and pepper.
• Add okra in 1 cup batches and shake until each piece is coated. Remove with something that will allow extra cornmeal to fall away. Put on a plate until all okra is coated.
• Fry in 1/2 inch lard or oil at 400 degrees or med-high until pieces are golden brown.
• Drain on brown paper or a wire rack.
• Salt additionally if desired.

SOUTHERN FRIED OKRA

Steps:

• In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.
• Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high.
• Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!
• Drain on paper towel lined plate. Sprinkle with salt and pepper (i don't use pepper but some people prefer it).
• Repeat with rest of okra till all gone. Enjoy!

"FRIED" OKRA, SOUTHERN-STYLE

Steps:

• Top the chili pepper and score it down the middle. We use red Thai chilis.
• Peel and smash the clove of garlic, leaving it mostly intact. Set aside with the chili pepper.
• Wash and thoroughly dry the okra. Cut off and discard ends. Slice into 1/8" slices on the diagonal.
• Heat a non-stick frying pan/skillet over medium heat. When hot, add 1 tbsp of the oil, the chili pepper, and the garlic. Stir-fry for one minute, then discard the chili pepper and garlic.
• Add the sliced okra to the pan, stirring frequently. Stir-fry for five minutes.
• Add the remaining 1 tbsp oil and sprinkle with sea salt and a couple of grinds of black pepper, to taste. Continue to stir-fry the okra for another 5-10 minutes, depending on how soft or crunchy you want your okra-- the longer you fry it, the softer it will get. I prefer mine softer. Your okra should be browned somewhat to get the authentic "Southern" flavor of fried okra.
• Remove to a warm plate and serve immediately.