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Fried Okra

fried okra
Tara Donne

Fried okra is the best way to enjoy the vegetable. Dredging in buttermilk and cornmeal, then frying in a small amount of oil achieves that extra crispy and golden crust. It's a Southern staple that makes the summer heat worth it. 

Have you made this yet? Let us know what you think in the comments below! 

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Yields: 4 - 6 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 30 mins
Ingredients
1 1/2 c.

all-purpose flour

3/4 c.

cornmeal

2 tsp.

kosher salt

1/2 tsp.

garlic powder

1/2 tsp.

paprika

1/2 tsp.

freshly ground black pepper

1/4 tsp.

cayenne pepper

1 1/4 c.

buttermilk

12 oz.

okra, stems removed, sliced into 1/2" thick rounds

Vegetable oil, for frying

Directions
  1. Line a baking sheet with paper towels. In a large bowl, combine flour, cornmeal, salt, garlic powder, paprika, and peppers. Pour buttermilk into a medium bowl. 
  2. Working in batches, toss okra in buttermilk, stirring to coat, then toss in flour mixture, making sure okra is well coated. 
  3. In a medium skillet over medium heat add just enough oil to coat bottom of pan. When oil is hot, work in batches and add okra, making sure to not overcrowd the pan. Fry 8 to 10 minutes, stirring occasionally, to make sure all sides are golden and fried. Drain on prepared baking sheet. Add more oil between batches, as necessary.

Tara Donne
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