The recipe comes from “Jubilee: Recipes from Two Centuries of African American Cooking,” in which author Toni Tipton-Martin uses the fried okra as a topping for a bright, lemony salad. I found it was superb enough to stand on its own as an appetizer, side or snack. Tipton-Martin, now the editor of Cook’s Country, in turn adapted the recipe from Virginia Mixson Geraty’s 1992 book, “Bittle en’ T’ing': Gullah cooking with Maum Chrish,'” a cookbook in English and Gullah featuring a fictional cook based on a real person.
Step 1
Line a platter or baking sheet with paper towels or kitchen towels and place it near the stove.
Step 2
Have two large, rimmed baking sheets ready. In a shallow dish, such as a pie plate, whisk together the cornmeal, flour, salt, garlic powder, black pepper and cayenne. In a large bowl, carefully toss the okra with the buttermilk, ensuring the pieces are all coated. Working in batches, use a slotted spoon to remove the okra from the buttermilk, allowing the excess buttermilk to drain. Drop the okra into the cornmeal mixture and spoon the dry ingredients over the okra to coat thoroughly. Rolling the pieces around in the cornmeal mixture also helps ensure an even coating. Transfer the coated okra to a baking sheet (you’ll likely need both to avoid overcrowding), shaking off any excess breading. Every so often, rub off any breading stuck to your fingers to avoid ruining the coating on the pieces as you pick them up.
Step 3
Partway through coating the okra, pour the oil into a large Dutch oven or other high-sided pot and set it over medium-high heat. Heat the oil to 350 degrees, monitoring with an instant-read thermometer. The oil will take a while to heat up, so you can continue to coat the okra while it warms, but monitor it closely.
Step 4
Working in batches (10 to 12 okra pieces is a manageable number), gently lower the coated okra into the hot oil with a metal slotted spoon or spider. Cook until dark golden brown and crispy, about 2 minutes, stirring and flipping the okra almost constantly for even browning. You may get some splattering initially, but it should subside after a minute — use a splatter screen as needed. With the slotted spoon or spider, transfer the okra to the prepared platter or baking sheet. Season to taste with kosher salt.
You may need to adjust the heat to maintain the oil temperature, but anywhere from 325 to 360 degrees is acceptable, so don't worry too much about hitting exactly 350.
Let the okra cool for a few minutes, as it’s very hot fresh out of the oil, and serve.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 14 Servings | ||
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Calories: 535 | ||
Calories from Fat: 431 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.9g | 64 % | |
Saturated Fat 3.8g | 19 % | |
Monounsaturated Fat 29.9g | ||
Polyunsanturated Fat 13.6g | ||
Cholesterol 1.4mg | 0 % | |
Sodium 177.4mg | 6 % | |
Potassium 224.9mg | 6 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 22.5g | ||
Protein 3.8g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 535
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