Friday, August 21, 2009

Guest Post: Fried Okra

This post comes from J.Deal, and let me tell you, this girl is legit. If you're trying to become authentically southern, this is the girl to listen to. Raised in Georgia and North Carolina, J has authority when it comes to all things southern where I am just pretending. And friends, there's not much else more southern than fried okra.

Everyone's first reaction when they hear the word okra is, "Ugh, it's slimy," which is not true at all in this case. It's crisp, flavorful, deep fried, and amazing. Go make yourself some right now (extra points if the okra is from the farmer's market and is uber fresh to boot).

Southern Fried Okra
Serves 4.
  • 1 lb okra
  • 1 c cornmeal
  • 1 tbsp salt
  • 2 tsp ground black pepper
  • 1 c buttermilk
  • vegetable oil
Choose okra that is an even green color and 2" - 4" long. Trim stem ends from okra and cut into 3/4" lengths. Soak in buttermilk for 15 minutes.

Mix cornmeal, salt, and pepper in a plastic bag. Add okra and toss to coat.

Heat 1/2" oil in a 10" skillet (cast iron is traditional) over medium high heat. When oil begins to shimmer, sift excess cornmeal mixture from okra and add to skillet. Cook, turning occasionally, until golden brown. (Stir gently to avoid losing coating.) Drain on paper towels and salt again if needed.