105
s i d e s
In a large cast-iron skillet or Dutch oven, pour oil to a depth of 2 inches; heat
oil over medium-high heat until a deep-fry thermometer reads 375°.
In a shallow dish, combine cornmeal, flour, Creole seasoning, seasoned salt,
and red pepper, mixing well.
In a separate shallow dish, whisk together egg and buttermilk.
Working in batches, dip okra in buttermilk mixture, allowing excess to drip off.
Dredge in cornmeal mixture, tossing gently to coat. Shake gently to remove
excess. Fry okra 3 to 4 minutes, being careful not to overcrowd pan. (Adjust
heat as needed to maintain 375°.) Let drain on paper towels.
Vegetable oil, for frying
2 cups plain yellow cornmeal
1
⁄
2
cup all-purpose flour
2 tablespoons Creole seasoning
2 teaspoons seasoned salt
1
⁄
2
teaspoon ground red pepper
1 large egg, lightly beaten
3
⁄
4
cup whole buttermilk
1 pound fresh okra, stems
removed and cut into
1
⁄
2
-inch
slices
Fr ied Okra
Yield:
8 to 10 Servings
