An Asian twist on the Southern classic: cornmeal fried okra.
Preparation:
Cook:
Level: Easy
Ingredients
- 8 whole Okra, chopped into small pieces
- 1 cup Buttermilk
- ½ cups Mashed potatoes
- 1 dash Cayenne pepper (more to your preference)
- 2 dashes Salt to taste
Preparation
Put the chopped okra in a bowl of buttermilk and let it sit for at least 10 minutes.
In another bowl, combine the potato starch and a pinch or two (or three) of cayenne pepper. Dredge the okra in the potato starch.
In a frying pan, pour enough oil to cover the okra halfway. Heat over medium to medium high heat, adjusting the heat from high to low to prevent the okra from cooking too quickly. Place the okra on the skillet and fry one side until golden brown (3-4 minutes), then flip and repeat.
Place okra on a plate lined with paper towel to remove excess fat and sprinkle with salt while still hot. Serve with ranch dip.
Tip: if you’re making a small batch of about 8 okra, use a smaller pan so you don’t waste a lot of oil.
