Ingredients
1 pound fresh okra
1 1/2 cups buttermilk
2 cups fine yellow cornmeal
Kosher salt and freshly ground black pepper
Canola oil
Method
Sources
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RecipeNLG
dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Record your recipes and experiments — organized cooking journal
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Record your recipes and experiments — organized cooking journal
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Thick fruity sauce for tonkatsu, korokke, Japanese fried foods
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Use a meat mallet to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish, and place cornmeal in another shallow dish. Stir desired amount of salt and pepper into buttermilk and cornmeal. Dip okra in buttermilk; dredge in cornmeal, shaking off excess. Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350°. Fry okra, in batches, 2 to 3 minutes or until brown and crisp, turning once. Remove okra, using a slotted spoon; drain on paper towels. Add salt and pepper to taste; serve.