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Cornmeal-Crusted Fried Okra
Melissa Hart

Cornmeal-Crusted Fried Okra

Fried okra should rattle on the plate, not clump into a damp green mass. Buttermilk gives the coarse cornmeal something to grab, and a short rest sets the coating. Fry small batches so the oil rebounds before the cut sides release moisture.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs fresh okra cut into 1/2-inch rounds
  • 3/4 cup whole buttermilk
  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 1/4 tsp kosher salt divided
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 5 cups peanut oil for frying

Method
 

  1. Toss the okra with the buttermilk in a bowl until every cut surface is wet.
  2. Combine the cornmeal, flour, 1 tsp salt, black pepper, paprika and cayenne in a wide dish.
  3. Lift the okra from the buttermilk with a slotted spoon, toss it through the cornmeal mixture and let it rest on a tray for 10 minutes.
  4. Heat the oil in a heavy pot to 365°F and set a wire rack over a sheet pan.
  5. Shake off loose coating and fry the okra in four small batches until crisp and golden, 2 to 3 minutes per batch.
  6. Let the oil return to 365°F between batches so the crust does not soak up grease.
  7. Drain the okra on the rack, season with the remaining 1/4 tsp salt and serve immediately.