Cooking Classics
The Technique
Buttermilk Fried Okra
Fried okra makes a crowd pleasing side dish to classic barbecue favorites so be certain to integrate this seasonal recipe on party menus for upcoming outdoor gatherings when smoky ribs & chicken are planned. I cannot think of a better application for frying using a standard cast iron skillet than when preparing a small batch of Buttermilk Fried Okra. Be certain not to overfill the pan with oil– about 1/3 up the sides will suffice & never fill it beyond the halfway mark for the sake of safety. If you have never made homemade fried okra from scratch, you’re in for a real treat. The tender pods become crisp with just a bit of well seasoned flour. Learn how to fry okra the right way with my valuable pointers.
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 utensil to move it about as it cooks for even color on all sides. Remove the okra with a slotted spoon & 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
When planning menus for entertaining, integrate a few warm dishes with several cold items that can be made in advance. The balance will ensure a smooth execution when it comes time to serve guests timely & efficiently. Create a list a week ahead of time that can be followed daily leading up to the party from grocery items that will need to be purchased to chopping & blending ingredients. If you breakdown these small tasks over time, the preparations for the function will not seem overwhelming in the least.
The Entertaining Primer
One Day Ahead Or Party Day
Fry the okra up to one day ahead or early on party day. Allow it to cool. Chill. Place the okra on a paper towel-lined half sheet pan. Bake at 350 degrees 6 to 7 minutes or until crisp again. Transfer to a platter & serve warm with the dipping sauce.
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
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.
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 stainless steel utensil to move it about as it cooks for even color on all sides. Remove the okra with a slotted spoon & 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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