Fried Okra

Summer's here and that means fresh, locally grown okra at the Midland Farmer's Market. We have been eating it literally every Saturday night for the past 5 weeks.

Here's how I like to do it.

 First and most important is your okra.  Select each pod with love and care.  That translates as: buy fresh, if possible; like at a farmer's market where you are pretty sure they've been plucked from the garden that morning.  Select small, tender pods.  If they are too big they are stringy and tough, tough, tough.



Rinse, pat dry and slice the okra.  Allow the cut okra to marinate in buttermilk for about 45 minutes.




Start heating your oil up. You want your oil to be between 350° to 375°.  I like to use my 12 inch Lodge cast iron skillet. The suggested amount of oil should come half way up the side of the pan.

 

Drain off any excess buttermilk then toss the okra in a flour/cornmeal mixture. 


 
Place the breaded okra on the parchment paper.  Once the cooking process begins it goes fairly quickly.  That's why we want to get all the okra breaded at once, waiting to be placed in the skillet. Between each batch you may have to allow the oil to return to the suggested heat.



Don't crowd the skillet; you can do this in batches.

With a slotted spoon, transfer the okra to a paper towel-lined serving platter.  Sprinkle with a little Kosher salt.  "Caution Will Robinson!" this is the point you may have to slap hands away from the goods. You, as the cook, are of course allowed to pick/eat as much as you want prior to putting it on the table.  A small perk for the cook.



Fried Okra
Serves 6

 Ingredients:
2 pounds fresh okra
1/2 cup buttermilk
1/2 cup cornmeal
1/2 cup all purpose flour
1 tsp. Kosher salt
1/4 tsp. garlic powder
1/4 tsp. freshly ground pepper
2 cups canola or peanut oil
Kosher salt to taste

 Method:
Lay an 18" piece of parchment paper on the cabinet. This will be for the okra after you dredge the pieces in the cornmeal / flour mixture.  Place paper towels on a serving platter. This is for the okra as it comes out of the oil.

Rinse and pat dry okra.  Cut off the cap and tip.  Slice each pod into 1/2 inch pieces.

Place sliced okra in a bowl and toss with buttermilk.  Refrigerate for 45 minutes prior to frying.

Combine cornmeal, flour, salt, garlic powder and pepper in a mixing bowl.

In a cast iron skillet heat oil to 350° to 375°.   

Drain the buttermilk off the okra pieces.  Toss the okra in the cornmeal / flour mixture and lay out on the parchment paper. I like to allow the breaded okra to sit for a little bit and come to room temperature.  That way the temperature of the oil won't drop drastically.

In batches, drop handfuls of okra into the hot oil.  Fill the pan but don't crowd okra in the pan.  You want one layer. Avoid turning the okra much because a lot of the cornmeal will just fall to the bottom of the pan and will eventually burn. Let them be until you see they are turning a golden brown on bottom and, with a slotted spoon, carefully turn.

When the batch is golden brown use a slotted spoon and remove the okra to the serving dish covered in paper towels.  Lightly sprinkle with Kosher salt

Repeat with the rest of the okra, in however many batches it takes.Toss a little Kosher salt on each batch as you place them on the paper towels.

Serve immediately.