Try this Fried Okra recipe, or contribute your own. "corn meal" and "Salt" are two of the tags cooks chose for Fried Okra."A great recipe for good ol fried okra. The okra was wonderfully crisp and the buttermilk and Essence seasoning added great flavor." - sgrishka
Yield: 4 Ready in 45 minutes
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Fried Okra Preparation
* Note: See the "Emerils Essence Information" recipe which is included in this collection.
With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Emerils Essence. Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra in the hot oil until golden-brown, about 2 to 3 minutes. Fry the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper. This recipe yields 4 servings.
Emeril's Creole Seasoning (Essence) Recipe
2 1/2 tablespoons Sweet paprika
2 tablespoons Salt
2 tablespoons Garlic powder
1 tablespoon Freshly ground black pepper
1 tablespoon Onion powder
1 tablespoon Cayenne pepper
1 tablespoon Dried leaf oregano
1 tablspoon Dried thyme
Combine all ingredients in a small bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months. This recipe yields about 2/3 cup.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A51 broadcast 05-27-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a~~at;prodigy.com ~or- MAD-SQUAD~~at;prodigy.net 06-04-1997 Recipe by: Emeril Lagasse
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