Fried okra
Fried okra, from above
VegAmerican South

Fried okra

Bhindi in a cornmeal jacket, fried like popcorn. Not slimy, just snackable.

25 minTime
6 gProtein each
mildSpice
Okra's crunchy side2 chapters · 1 min read

Make it your way

Grandma's wayOkra coins dipped in buttermilk, tossed in cornmeal and fried crisp.
The original
300kcalsame
6 gproteinsame
5 gfibresame
25minutessame

Southern fried okra.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Okra (lady's finger)cut in 1 cm coins
Maize flour (fine yellow cornmeal)¾ cup cornmeal
Maida (all-purpose flour, plain flour)¼ cup
Buttermilk⅔ cup
Salt1 tsp
Black pepper½ tsp
Red chilli powder (indian red chili powder)a pinch of cayenne
Cooking oil (vegetable oil)for shallow frying

Method

4 steps
  1. 1Toss the okra coins in buttermilk and leave 5 minutes.
  2. 2Mix cornmeal, flour, salt, pepper and cayenne in a bag or bowl. Lift okra out of the buttermilk and shake it in the mix.
  3. 3Fry in 1 cm of hot oil in batches, turning, until deep golden, 4 to 5 minutes.
  4. 4Drain on a rack and salt again while hot.
Serve it like this

Pile into a paper lined basket while hot with ranch or remoulade on the side. Serve as a side to fried chicken or as a bar snack.

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Make it a meal

What goes with Fried okra: a bread or rice, a side, something to drink and something sweet.

Bread or rice Cornbread35 min
Bread or rice Jeera rice30 min
With a main Southern fried chicken60 min
With a main Red beans and rice180 min
On the side Pimento cheese15 min
To drink Southern sweet tea20 min
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