Ingredients with Measurements:
- 1 pound fresh okra, sliced into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buttermilk
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large heavy-bottomed pot
- Slotted spoon or spider strainer
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the flour, cornmeal, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
2. In another bowl, pour the buttermilk.
3. Dip the sliced okra into the buttermilk, then coat it with the flour mixture.
4. Heat the vegetable oil in a deep fryer or large heavy-bottomed pot to 375°F.
5. Fry the okra in batches until golden brown, about 3-4 minutes per batch.
6. Use a slotted spoon or spider strainer to remove the fried okra from the oil and place it on a paper towel-lined plate to drain excess oil.
7. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 275
Fat: 12g
Carbohydrates: 35g
Protein: 7g
Sodium: 400mg
Sugar: 2g
Substitutions for ingredients:
- Instead of buttermilk, you can use regular milk or a non-dairy milk alternative.
- If you don't have cornmeal, you can use more flour instead.
Variations:
- Add some grated Parmesan cheese to the flour mixture for extra flavor.
- Use a mixture of different spices, such as chili powder, cumin, and coriander, to create a unique flavor profile.
- Serve the fried okra with a dipping sauce, such as ranch dressing or hot sauce.
Tips and tricks:
- Make sure the oil is hot enough before adding the okra to prevent it from becoming greasy.
- Don't overcrowd the pot or fryer, as this can cause the temperature of the oil to drop and result in soggy okra.
- Use fresh okra for the best results.
Storage instructions:
Leftover fried okra can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fried okra, place it on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fried okra on a platter with a sprinkle of chopped parsley or green onions for color.
Garnishes:
Sprinkle some sea salt or Cajun seasoning on top of the fried okra for extra flavor.
Pairings:
Southern fried okra pairs well with other classic Southern dishes, such as fried chicken, collard greens, and mac and cheese.
Suggested side dishes:
Serve the fried okra with a side of coleslaw or potato salad.
Troubleshooting advice:
- If the flour mixture is not sticking to the okra, try patting the okra dry with a paper towel before dipping it in the buttermilk.
- If the okra is turning out too greasy, try reducing the temperature of the oil or frying the okra in smaller batches.
Food safety advice:
- Be careful when working with hot oil to avoid burns.
- Make sure the okra is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Southern fried okra is a classic Southern dish that has been enjoyed for generations. Okra is a vegetable that is commonly used in Southern cuisine, and frying it is a popular way to prepare it.
Flavor profiles:
Southern fried okra is crispy on the outside and tender on the inside, with a slightly spicy and savory flavor.
Serving suggestions:
Serve the fried okra as an appetizer or side dish with your favorite Southern meal.
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