Double-Dipped Fried Okra
Your not going to get more Southern than this... Fried okra is a main staple in the South and everyone has their own way of making it. They are all good to me. In fact, I can't recall ever meeting a plate of fried okra that I didn't like. My dad's double-dipped version is simple to fix and oh soo good! Around our house, it is gone in an instant, so I usually have to double the recipe.
"By far the BEST way to fry okra, the tips were really helpful for me! I ate a whole plate full by myself and I know I'll do it again, TY!"- Corwin26
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|1 poundFresh okra; washed|
|1 cupAll-purpose flour|
|3/4 cupYellow cornmeal; stone-ground|
|1/2 teaspoonBlack Pepper; freshly ground|
|1 teaspoonGarlic powder|
|1/2 teaspoonCayenne pepper|
|1/2 teaspoonChili powder|
|2 cupsVegetable oil; for deep-frying|
|1/4 cupBacon drippings; for deep-frying|
Double-Dipped Fried Okra Preparation
Cut off and discard tip and stem ends from okra, cut okra into 1/2-inch-thick slices. In a bowl or baking dish, combine the okra and buttermilk, cover and let chill 45 minutes.
In a shallow bowl or pie plate, stir together the flour, cornmeal, cayenne, chili powder, black pepper, garlic powder, and salt.
Using a slotted spoon or sieve, remove the okra, letting the excess buttermilk run back into the bowl. Place the okra in the flour mixture and toss to lightly coat. Remove the okra and, using a colander or sieve, shake to remove any excess flour. Return the okra to the buttermilk; repeat the procedure for a second coating.
Meanwhile, heat the oil and bacon drippings in a 10- to 12-inch cast-iron skillet or Dutch oven over medium-high heat until it registers 350 degree F on a deep-fat thermometer. (You can also test the heat by sprinkling a bit of flour into the hot oil to see if it bubbles.) Oil should be about 2-inches in depth. When the oil is hot, add a large spoonful of okra to the skillet. (Don''t use your hands because the coating tends to stick to your hands and will come off. And don''t add too much okra at once or the oil will cool down and the okra won''t cook properly.) Cook for 1-1/2 minutes, then turn and cook 2 to 3 minutes longer, or until the okra is evenly browned on all sides. Using a slotted spoon, transfer the cooked okra to several layers of paper towels to drain. Repeat the procedure with the remaining okra. Serve immediately.
Makes 8 to 10 servings,
If you're not familiar with okra, the larger pods can get really tough and stringy, so think SMALL, think small tender, delicious young okra!!
One secret to great fried okra is adding a small amount of bacon drippings to the oil, giving the okra a slightly smoky flavor and making a great product even better!
If you'd like a little more zip in your okra; try adding 2 tablespoons of your favorite hot sauce to the buttermilk. I like using Frank's RedHot pepper sauce, it has great flovor.
This goes GREAT with fried cat fish or chicken and any leftovers make a fine cold midnight snack!
Actually...Okra is a good source of both soluble and insoluble fiber, as well as vitamin B6 and folic acid. Admittedly, frying it is not for the health-conscious, but at least the good stuff is still there!
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