Rose's Yankee-Fried Okra
It's always been a part of our family's special occasions, and I hope it will become a part of yours. Fiddle-dee-dee! The Yankees are comin'... y'all!
- 2-3 lb
- fresh whole okra (fresh, not frozen - if you're going to use frozen, there's no point to any of this)
- 4-6 c
- vegetable oil (for frying - quantity depends on the size of your skillet)
- 1 qt
- cultured buttermilk
- 3 c
- all-purpose flour
- 3 1/2 c
- yellow corn meal
- 1 - 1 1/2 tsp
- garlic powder
- 1 tsp
- onion powder (optional)
- salt and pepper (to taste)
This is secret step #1: Cover and chill in the fridge overnight.
This is secret step #2: Whatever amount you're making, keep the ratio of the mixture about 60%-40% in favor of the corn meal.
Add the garlic powder and (optional) onion powder. My favorite is the garlic powder with parsley. Add salt and pepper to taste and mix well. I go pretty easy on the salt, as I do in any of my recipes, but a bit more generous with the pepper. I also like to do this step the night before to allow the spices time to be absorbed.
Now it's time to bread the okra. Spread out your flour/meal mixture evenly on a plate or wax paper. Take the okra and roll it your flour/corn meal mixture, coating each piece well. Some people like to set these aside to dry a bit and then roll them again for a thicker coat of breading.
Carefully add okra to the hot oil and cook until golden brown, usually about 5-7 minutes. It will probably be necessary to fry the okra in batches, and the later batches will cook faster than the first, so watch not to overcook.
If there's a secret to this step, it's that it cook evenly. If you let the okra fry too slow, it will have too much time to soak up oil; too fast and the outside is crunchy and charred while the inside is still "slimy", which most of the non-okra-eating world find objectionable. You will likely need to spend some practicing the art of frying if you are unfamiliar with it.