Fried okra is a staple in the south this time of year, and it goes great with just about everything.
Chef Andrew Hunter recently partnered with Biscuitville to a create their new lunch menu and fried okra will be a tasty addition.
He stopped by FOX8 to share his secret to cooking the okra just right.
Hand-breaded Southern Fried Okra is one of the new side dishes on Biscuitville’s new FRESH SOUTHERN® lunch menu. This recipe adds a unique twist to a classic southern dish and makes a mouth-watering treat that is crisp and delicious. Serve it hot on a family-size platter or a bowl with buttermilk ranch or your favorite dipping sauce.
Okra, frozen — 1 pound
Buttermilk — 2 cups
Hot Sauce — ¼ cup
Cornmeal, self-Rising — 1 cup
Flour, self-Rising — 2 cups
Salt — 1 teaspoon
Pepper — 1 teaspoon
Vegetable oil for frying — as needed
Total Time: 1 hour
Prep: 35 minutes
Cook: 25 minutes (approx.)
Open bag of frozen okra and let sit at room temperature for 10 to 15 minutes, or until okra
begins to thaw. Carefully cut okra in half lengthwise, from tip to tail, with a paring knife.
In a mixing bowl, combine buttermilk and hot sauce, and whisk to combine. In a second bowl, combine cornmeal, flour, salt and pepper, and stir with a wooden spoon to combine.
Submerge okra in seasoned buttermilk and jostle around with a wooden spoon to ensure the okra is coated. Let sit for 5 minutes and jostle again. Remove okra from the buttermilk with your left hand and place in the cornmeal-flour mixture. Using your right hand, cover the okra with the cornmeal-flour mixture and jostle again to ensure the okra is completely coated. Repeat in small batches as necessary until all okra is breaded.
In a heavy skillet, heat vegetable oil over medium low heat until temperature reaches 350 degrees. Carefully place a few breaded okra into the oil and fry for 3 to 4 minutes, or until the okra is golden brown. Remove okra from the oil using a slotted spoon or tongs. Drain on double-thickness of paper towel. Add a second batch of okra to the oil and fry. Repeat until the all of the okra is golden brown.
Serves: 5-8 people
Recipe courtesy of Chef Andrew Hunter and Biscuitville FRESH SOUTHERN® — freshsouthern.com