Fried Okra

From the kitchen of Carly

Crispy-edged okra with a tender, almost creamy center. Buttermilk soak keeps them juicy while cornmeal and rice flour create that golden, crunchy exterior. A hit of cayenne adds subtle heat. Simple, satisfying, and dangerously easy to eat by the handful.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 pound okra, trimmed and halved lengthwise
  • 1¼ teaspoon cayenne pepper
  • 1Salt and pepper
  • 11 cup buttermilk
  • 1Peanut, canola, or vegetable oil, for frying
  • 1½ cup fine white cornmeal
  • 12 cups rice flour

Instructions

  1. Place the okra in a medium bowl. Season with the cayenne and salt and black pepper. Toss with the buttermilk until well coated and let sit for 10 to 15 minutes; drain well.

  2. Fill a large cast-iron skillet with oil to a depth of 1/2 inch. Heat over medium-high heat to 350°F.

  3. Combine the cornmeal, rice flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish. Dredge the okra in the cornmeal mixture, shaking off any excess. Working in batches to avoid crowding the skillet, add to the hot oil and fry, turning once, until golden brown, about 2 minutes per side. Drain on a crumpled brown paper bag or paper towels.

  4. Serve immediately.