How to make Southern Buttermilk Fried Okra The TipToe Fairy

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In one bowl whisk the buttermilk and egg together and soak the okra pieces in it for 13 minutes. In a second bowl whisk together the flour, cornmeal, salt and pepper, then set a large dutch oven to heat with 2" of oil to 350 degrees. Drain the okra well, then dredge in the cornmeal mixture, remove excess breading and fry until golden brown.

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Stir together cornmeal mix and next 3 ingredients in a separate large bowl. 1 1/2 cups Self-rising white cornmeal mix, 1 teaspoon Salt, 1/4 teaspoon Black pepper. Remove okra from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.

Buttermilk Fried Okra

Directions. Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture. In an electric skillet or deep-fat fryer, heat 1 in. oil to 375°.

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Wash the okra and trim off stems. Cut into 1/2-inch slices. Pour buttermilk into a large, flat-bottomed bowl and toss the okra in it until fully coated. In another large flat bowl, combine flour, cornmeal, garlic, onion powder, paprika, cayenne pepper, black pepper, parsley, and salt. Drain the okra and toss in cornmeal mixture.

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Fry the okra for 3-4 minutes until light brown, shaking the basket occasionally to ensure the okra is evenly browned. If using a skillet, move the pieces around with a fork or spoon. Raise the basket and let it sit for a few second to let any excess oil drip off and then drain the okra on paper towels for one minute.

This fried okra recipe is fresh sliced okra coated in buttermilk and a

Prepare the okra for frying by slicing them into about ¾ inch pieces. Discard the stems and skinny tips. Heat 3 inches of oil in a 5 to 6-quart Dutch oven over medium-high heat until it reaches 375°F. Once the oil reaches 375°F, lower the heat to medium to maintain the oil temperature.

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HOW TO MAKE FRIED OKRA. Cut the okra into ½ inch slices and place them in a large bowl. Add the buttermilk, garlic salt, and pepper, stir to combine. In a zip-top gallon-sized bag, add the flour, cornmeal, garlic salt, onion powder, paprika, and pepper. Zip the top and toss it around to mix everything together.

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Discard the stems. Put the sliced okra in a shallow bowl or dish and cover with buttermilk for 10 - 15 minutes. Stir halfway through, making sure the okra stays submerged in the buttermilk. (Pictures 1 - 3) Drain the okra in a colander or strainer, shaking a few times to let the excess buttermilk drip off.

Fried Okra

Prepare the okra by giving it a good wash before slicing these into bite sized pieces. Place these in a bowl and soak in buttermilk for at least 10 minutes. While waiting, in another bowl, mix together cornmeal, all purpose flour, seasoning and pepper. Mix until well combined.

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In a shallow dish, mix together flour, cornmeal, and seasonings. In a deep fryer, preheat oil. (see notes below) Working in batches, drain okra and transfer to the cornmeal mix, coating well. Place okra in the hot oil and fry until golden brown. This usually takes 3-4 minutes per batch.

Southern Fried Okra Plain Chicken

This easy Southern-style fried okra is such a treat! It's crispy, crunchy, and downright delicious.. In one bowl, whisk together the buttermilk and eggs. Add the okra to the mixture and let it soak for about 10 minutes. While the okra soaks, add the flour, cornmeal, paprika, garlic powder, black pepper, cayenne, and salt to a second bowl..

Fried Okra with Louisiana Rémoulade Sauce Recipe

1 pound small, fresh okra pods. In a medium to large mixing bowl, add eggs; lightly beat eggs with a fork. 2 whole eggs, lightly beaten. Add the cut okra to the egg mixture, coating the pods well; let sit for 10 minutes. In a large Ziplock bag, add cornmeal, flour, salt, pepper and cayenne pepper; shake it up to mix it together.

Buttermilk Fried Okra Don't Sweat The Recipe

Instructions. Wash and trim ends of okra and slice into 1/2 inch pieces. Place buttermilk in a shallow dish. Mix flour, cornmeal, salt and pepper together in another dish. Dip okra slices in buttermilk and then through flour mixture, coating all sides. Place in a single layer on a baking sheet.

How to make Southern Buttermilk Fried Okra The TipToe Fairy

Step 1 Line a baking sheet with paper towels. In a large bowl, combine flour, cornmeal, salt, garlic powder, paprika, and peppers. Pour buttermilk into a medium bowl. Step 2 Working in batches.

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Let soak for 10 minutes. Step. 3 Heat 3/4 inch of vegetable oil in a large cast-iron skillet until a deep-fry thermometer registers 375˚. Step. 4 Meanwhile, in a gallon-sized zip-top bag, combine the cornmeal, flour, remaining 1 teaspoon of salt, black pepper, and cayenne (if using). Seal the bag and toss to combine.

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Wash and chop okra into 3/4 inch - 1 inch pieces. Combine flour, cornmeal, salt, and pepper in a bowl until well mixed. Pour buttermilk into separate bowl (or pour milk and lemon juice and allow to sit for 5-10 minutes). Add a handful of okra into the milk until coated, then transfer to the breading and tumble around until well coated.