Fried Okra

[Draggingtree]

Fried Okra

 

THE ORIGINAL GOLDEN NUGGET.

 

JULY 2016 by COURTNEY BOND 7 COMMENTS

 

For this recipe, a simple bath in milk, a romp in a bowl of flour and cornmeal, and a dip in hot oil are all that’s needed to render the mucilaginous veggie into the ambrosial stuff of cafeteria dreams.

 

vegetable oil, for frying
1/2 cup whole milk
2 cups all-purpose flour
1 cup cornmeal
salt and pepper
1 pound fresh okra, d

estemmed and sliced into 1/2-inch rounds

 

In a cast-iron skillet, heat about an inch of oil to 350 degrees. Pour the milk into a shallow bowl; in another bowl, stir together the flour, cornmeal, and salt and pepper to taste (feel free to add other seasonings—Cajun, cayenne, garlic salt—in addition to or instead of the salt and pepper). In batches, dip the okra in the milk, then dredge in the flour mixture until well coated, letting any excess flour fall through your fingers. Using a slotted spoon or a spider, lower okra into the hot oil and fry, stirring occasionally, until golden brown, then drain on paper towels. Serve immediately.

http://www.texasmonthly.com/food/fried-okra-recipe/