Fried okra

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

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

Side dish
Starter
Vegetarian

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