I am sad, y’all. These apocalyptic wildfires that are eating up my sweet home state are making me sad. This week I’m moving things out of my grandma’s house, just in case. Just in case a huge massive blaze of oxidation should sweep a few miles westward or northward, or from any direction really, and scoop up her house and all it contains.
It’s scary as hell. And very, very sad.
I hate that our whole city is a giant tinder box. I hate watching Texas turn into a desert before mine eyes. I hate that Austin has just now implemented stage two water restrictions. And good grief, I hate Rick “I cut volunteer fire department funding by 75%” Perry. What a shithead, through and through.
Ah, but you are not here for gloom-and-doom or politics. You are here because I titled this post “Fried Okra”! So here you go. Take a load off, honey. Easy fried okra.
(Correction: Okra so easy a drunk person can make it. I know because I did the other night and we ate it all for dinner and then had okra hangovers the next day but no regrets because it was so delicious. Next time I’ll just make sure to have more people there to share an entire pound of fried okra with me.)Print
Traditional Southern-fried okra
- Yield: 6-8 1x
- 1 pound fresh okra
- 1 cup buttermilk*
- 1 teaspoon Tabasco or some other Louisiana-style hot sauce
- 1 1/2 cups cornmeal
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, optional
- Oil for frying, enough to cover the bottom of your skillet by about 1/3″
- Slice the okra pods into circles, 3/8-1/2″ wide.
- Mix the buttermilk with the Tabasco and add the okra. Stir to coat.
- Combine the cornmeal and seasonings on a platter.
- Scoop some okra out of the milk with a slotted spoon and drop it into the cornmeal. Toss spoonfuls around with a fork or your hands to coat each piece in cornmeal.
- Set the coated okra aside while you coat the rest. (Leaving it to sit a while helps the breading to stay on through the frying process.)
- Heat your oil over high heat until a bit of cornmeal flicked into the skillet sizzles.
- Fry the okra in batches, just one layer in the skillet at a time. Turn once or twice until they’re all golden brown. Total cooking time will be under 8 minutes.
- Remove and drain on a paper bag or a cooling rack.
- Sprinkle with more salt if it needs it. I usually just sprinkle it with more Tabasco and a squeeze of lemon juice.
*Buttermilk Substitute: If you don’t have buttermilk, you can use half yogurt and half milk or add 1 tablespoon of vinegar to 1 cup of regular milk or any non-dairy milk of your choice.
Sorry I didn’t get a shot of the finished okra! We were HUNGRY.