Okra Fried the Louisiana Way
"Cooking the okra slightly in salted water helps tenderize it (especially important for larger okra, which tends to be more tough). But be carefull not to overcook.....placing it immediately in ice water after the two minute boil will stop the cooking process (and prevent you from making Gumbo!). It's also key to use a good quality Peanut Oil like Lou Ana.
This recipe comes from Chef Patrick Mould of the Louisiana School of Cooking and was the closest I could find to how my Great Granny used to make it!"
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
6 side servings
- Serves:
- 6
ingredients
directions
- Combine water and salt in a pot and bring to a boil. Add okra and cook for 2 minutes. Drain and chill in ice water to stop cooking process. Set aside.
- Heat Peanut Oil in a deep frying pan to 350 degrees.
- In a medium bowl, combine eggs, milk, buttermilk and hot sauce. Whip together.
- In another bowl, blend together 1 teaspoon of Cajun seasoning and flour.
- Season okra with remaining teaspoon of Cajun seasoning.
- Batter okra by first dusting in flour, then the egg batter. Dip back into the flour.
- Carefully drop okra in frying oil and cook until golden brown.
- Drain okra on paper towels.
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Reviews
-
Love, love, love it. I will never throw away the larger okra from the garden again. So often, the larger okra has been tough, but your process makes sure that every bite of okra is great. I did slice the okra before frying, and the seasoning was sensational. Thanks so much! Made for Saucy Senoritas for ZWT5.
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I grew up in rural east Texas and Louisiana before being transplanted to the beautiful state of Kentucky at the age of 17....so for the most part, my 'hard drive' is programmed for rich, southern style food. Recipes for things like mashed potatoes, cream gravy, pot roast, chicken fried steak and chili are burned in to my DNA!! ?I will never deny my love for rich, southern foods and I'm not a fan of stripping away all the fat and flavor in order to lighten up my favorite southern staples, however (fortunately) my culinary horizons expand beyond my roots and I love finding new foods and new ways of cooking that are just as delicious and in many cases much healthier. ?I do receive an incredible amount of joy from feeding others....a trait I definately attribute to my southern roots.
