DEEP-FRIED OKRA

SERVES: 4 to 6

TOTAL TIME: 30 minutes (plus 30 minutes chilling time)

WHY THIS RECIPE WORKS Hailed as a southern staple, fried okra is an indulgent treat that, for many, is simply the only way to eat okra. For the ultimate crunchy bite, we cut the pods into pieces so that the interior mucilage would evaporate when it hit the hot oil. For a light and crispy fried exterior that wouldn’t crumble and fall off the okra when we bit into it, we made a “glue” of buttermilk and egg in which to dip the pieces before dredging. The ratio of cornmeal to cornstarch to all-purpose flour was key in creating a crunchy outer fried shell that adhered well. The cornmeal was crucial for the classic southern fried flavor profile, the cornstarch added a light crispy effect, and the flour added the glutinous structure needed to ensure that the coating stayed put. We added a final flavorful stir-in of garlic powder and cayenne to the blend before dredging and frying. While we prefer the flavor and texture of fresh okra in this recipe, you can substitute frozen cut okra, thawed and thoroughly patted dry, for fresh. We recommend frying in three batches if using frozen okra.

INGREDIENTS:

• • ⅔ cup buttermilk
  • 1 large egg
  • ¾ cup cornmeal
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Salt and pepper
  • 1 pound okra, stemmed and cut into 1-inch pieces
  • 3 quarts peanut or vegetable oil
  • Lemon wedges
  • Hot sauce

INSTRUCTIONS:

1. 1. Adjust oven rack to middle position and heat oven to 200 degrees. Line rimmed baking sheet with parchment paper. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels.
   2. Whisk buttermilk and egg together in shallow dish. Whisk cornmeal, cornstarch, flour, garlic powder, cayenne, 1½ teaspoons salt, and ¼ teaspoon pepper together in second shallow dish. Working in batches, dip okra in buttermilk mixture, letting excess drip back into dish. Dredge in cornmeal mixture, pressing firmly to adhere; transfer to parchment-lined sheet. Refrigerate, uncovered, for at least 30 minutes or up to 4 hours.
   3. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 375 degrees. Carefully add half of okra to oil and fry, stirring as needed to prevent sticking, until okra is golden and crisp, 2 to 4 minutes. Adjust burner if necessary to maintain oil temperature between 350 and 375 degrees. Using wire skimmer or slotted spoon, transfer okra to prepared rack. Season with salt and transfer to oven to keep warm.
   4. Return oil to 375 degrees and repeat with remaining okra. Serve immediately with lemon wedges and hot sauce.