Southern Fried Okra

Instructions

1. 1

   Wash and dry the Okra thoroughly with paper towels — excess moisture will cause the coating to slide off. Slice into 1/2-inch rounds, discarding the stem ends.

2. 2

   Place the sliced Okra in a Mixing Bowl and pour the Buttermilk over it. Toss to coat, then let it soak for at least 5 minutes (up to 20 minutes is fine). This helps the coating stick and mellows any sliminess.

3. 3

   In a separate shallow dish or Mixing Bowl, whisk together the Yellow Cornmeal, All-Purpose Flour, Kosher Salt, Black Pepper, Garlic Powder, Paprika, and Cayenne Pepper (if using) until evenly combined.

4. 4

   Pour the Vegetable Oil into a large heavy-bottomed Pot or Cast Iron Skillet to a depth of about 2 inches. Heat over medium-high heat until the oil reaches 375°F. Use a Meat Thermometer for accuracy — too cool and the Okra absorbs oil; too hot and the crust burns before the inside cooks.

5. 5

   While the oil heats, working in batches, lift the Okra from the Buttermilk with a Slotted Spoon, letting the excess drip off. Toss the Okra pieces in the Yellow Cornmeal mixture until evenly and generously coated. Shake off any large excess.

6. 6

   Carefully lower a batch of coated Okra into the hot oil — do not crowd the pan. Fry in 2–3 batches, about 2 to 3 minutes per batch, stirring gently once or twice, until deep golden brown and crispy.

7. 7

   Use a spider strainer or Slotted Spoon to transfer the fried Okra to a plate lined with paper towels. Immediately season with a pinch of Kosher Salt while still hot.

8. 8

   Allow the oil to return to 375°F between batches before frying the next round. Repeat until all Okra is fried.

9. 9

   Serve immediately while hot and crispy.