Time 52m Yield 8 to 10 servings Number Of Ingredients 4 Steps:
Cut off and discard tip and stem ends of okra; cut okra crosswise into 1/2-inch-thick slices. Place in a large bowl. Combine 3 qt. water and salt; pour over okra. Soak 30 minutes; drain, rinse well, and drain again. Dredge okra, in batches, in cornmeal. Pour oil to a depth of 2 inches into a Dutch oven; heat to 375ºF. Fry okra, in batches, 4 minutes or until golden. Drain on paper towels. Serve immediately.
Time 30m Yield 2 servings. Number Of Ingredients 9 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.
Time 25m Yield 4-6 serving(s) Number Of Ingredients 7 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.
Time 40m Yield 6-8 serving(s) Number Of Ingredients 6 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!
