Name: Fried okra
Ingredients: Vegetable oil for shallow-frying; 1 cup (240 ml) buttermilk or half-and-half; ½ teaspoon salt, plus more for sprinkling; Good pinch ground cayenne; 8 ounces (255 g) okra, stems trimmed off, cut into rounds ¾ inch (2 cm) thick; ¼ cup (30 g) all-purpose flour; ¼ cup (45 g) fine cornmeal

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

This makes a skilletful, which should be plenty for 3 or 4 people who are also eating bowls of hearty gumbo. If you want to double the recipe, you’ll have to do it in two skillets, or in two batches, straining or replacing the cooking oil to remove little blackened bits.

Ingredients

¼ cup (30 g) all-purpose flour
¼ cup (45

Method

Morning

In a medium bowl, combine the flour, cornmeal, salt, and cayenne. Toss the okra in the buttermilk, drain, then toss in the flour mixture to coat, then spread on a waxed paper–lined tray and put in the freezer. Set a plate lined with paper towels near the stovetop and pour about ⅛