Cooking Classics
The Technique
Buttermilk Fried Okra
Fried okra is a crowd pleasing side dish ideal to serve with classic grilling & barbecue favorites including BBQ-Bacon Cheeseburgers, smoked pulled pork sandwiches & ribs. Preparing a small batch of Buttermilk Fried Okra may be achieved several different ways such as cooking it in a cast iron skillet or deep frying in a Dutch oven. Either way, be certain to have a perforated skimmer handy to retreive the okra from the hot grease easily. The okra may be fried up to one day ahead if serving party guests. Cook it as directed. Cool completely. Chill. Place the okra on a paper towel-lined half sheet pan. Preheat the oven to 350 degrees. Bake 6 to 7 minutes or until crisp again. Transfer to a platter & serve warm with the dipping sauce. Learn how to fry okra in your very own kitchen.
Buttermilk Fried Okra With Lemon-Garlic Sauce
makes 6 servings
1 lb fresh okra pods
1/2 cup buttermilk
1 egg
1/2 cup plus 2 Tbsp all purpose flour
1/2 cup plus 2 Tbsp plain yellow cornmeal
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper, divided
1/2 tsp celery salt
1/2 tsp ground red pepper, divided
2 cups vegetable oil
1/2 cup mayonnaise
4 tsp fresh lemon juice
1 garlic clove, pressed
Rinse the okra under cool water. Remove the stems & tips. Discard. Slice the okra into 1/2-inch pieces. Whisk together the buttermilk & the egg in a medium bowl; stir in the okra until coated. Let stand 20 minutes. Meanwhile, whisk together the flour, the cornmeal, the salt, 3/4 teaspoons black pepper, the celery salt & 1/4 teaspoon ground red pepper in a small bowl.
Pour the oil into an 8-inch cast iron skillet & heat to 360 degrees. Use a thermometer to gage & maintain the oil temperature. Toss the okra into the flour mixture, in batches, stirring until each piece is coated on all sides. Fry the okra, in batches, 2 to 3 minutes, or until golden brown. Use a stainless steel perforated skimmer to move it about as it cooks for even color on all sides. Remove the okra & place on paper towels over a wire rack. Season with additional salt & pepper, if desired. Keep warm in a 200 degree oven up to 45 minutes before serving. Stir together the mayonnaise, the lemon juice, the garlic & the remaining 1/4 teaspoon each of the ground black & red pepper in a small bowl. Serve the sauce with the fried okra.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Buttermilk Fried Okra
Mucilage is a sugar residue that is released when okra is cut. It’s slick but provides a viscosity that is desirable in several cooking applications & procedures. It’s especially helpful when preparing fried okra as it acts to keep the breading evenly coated on the exterior of the sliced pieces. Soaking the okra briefly will ensure the best coverage possible. It will appear thick after it stands but it will result in a crisp breading dredged & once fried.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
Rinse the okra under cool water. Place a damp kitchen towel under a clean cutting board. This will keep the board stable & prevent it from moving when in use. Place the pods on the board. Slice both ends away from each pod removing the stems & tips. Discard. A few seeds will fall where they may. Cut the okra into 1/3 to 1/2-inch discs. Carefully remove the pieces from the knife while cutting if they happen to stick to the blade. Look to The Basics: Okra for additional pointers.
No. 2
Whisk together the buttermilk & the egg in a medium bowl; stir in the okra until coated. Let stand 20 minutes. Meanwhile, whisk together the flour, the cornmeal, the salt, the black pepper, the celery salt & the ground red pepper in a small bowl.
No. 3
Pour the oil into an 8-inch cast iron skillet & heat to 360 degrees. Use a thermometer to gage & maintain the oil temperature. Toss the okra into the flour mixture, in batches, stirring until each piece is coated on all sides.
No. 4
Fry the okra, in batches, 2 to 3 minutes, or until golden brown. Use a perforated skimmer to move it about as it cooks for even color on all sides. Remove the okra & place on paper towels over a wire rack. Season with additional salt & pepper, if desired. Keep warm in a 200 degree oven up to 45 minutes before serving. Stir together the mayonnaise, the lemon juice, the garlic & the remaining 1/4 teaspoon each of the ground black & red pepper in a small bowl. Serve the Lemon-Garlic Sauce with the fried okra.
The Tune
“The Glory Of Love” Benny Goodman With Helen Ward
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