Double-Dipped Fried Okra
Fried okra, a staple in the South, is simply and expertly prepared with this easy double-dipped recipe.
Fried okra, a staple in the South, is simply and expertly prepared with this easy double-dipped recipe.
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1 pound fresh okra washed
- 1 quart buttermilk
- 3/4 cup yellow cornmeal stone-ground
- 1/2 teaspoon black pepper freshly ground
- 2 cups vegetable oil for deep-frying
- 1/4 cup bacon drippings for deep-frying
- Carbohydrate 34.17787625 g
- Cholesterol 11.0275 mg
- Fat 44.381701875 g
- Fiber 3.1644812849164 g
- Protein 7.98949625 g
- Saturated Fat 5.94813687975 g
- Serving Size 1 1 Serving (253g)
- Sodium 344.4146875 mg
- Sugar 31.0133949650836 g
- Trans Fat 0.939501440050001 g
- Calories 560 calories
Step-by-step
- 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.
Achieving a shatteringly crisp crust on high-moisture vegetables requires creating a thermal barrier that traps internal steam while keeping exterior starches dry. Fresh okra harvested during peak summer months possesses a firm snap and minimal internal gel compared to overgrown pods, making it the superior choice for deep-frying because it yields a cleaner crunch without turning slimy during the initial forty-five minute buttermilk soak.
- Maintain oil temperature strictly at 350 degrees Fahrenheit using a deep-fat thermometer to prevent the coating from absorbing excess grease.
- Use a slotted spoon rather than bare hands to transfer the wet okra into the dry flour and cornmeal mixture, ensuring the batter adheres uniformly without clumping onto your fingers.
- Fry small batches for roughly four minutes total, turning once at the ninety-second mark to achieve even browning across all surfaces.
- Drain the finished pieces on multiple layers of paper towels immediately upon removal to wick away surface oils before seasoning.
- Scale quantities proportionally if adjusting yields, though overcrowding the skillet will drop the oil temperature and ruin the crust.
Working with freshly picked summer produce guarantees optimal cellular structure that holds up against hot fat and dairy marinades. Preserved or thawed alternatives simply contain too much free water to ever achieve this level of textural contrast.
