I have this theory called the Fried Okra paradox. It’s goes like this: Fried okra is one of my favorite appetizers and I always get sad with fresh okra season is over because it means no fresh fried okra! BUT, I think it might be one of my favorite appetizers just because it’s only available for a month out of the year. Whatever. It doesn’t matter. The point is that NOW is okra season and if you don’t find time to squeeze some fried okra into your life this very month, then I can’t help you! This is the real stuff. The good stuff. FRESH OKRA.
Prepping the okra is really easy. Just cut off the ends and cut them into about 1/2-inch pieces. Then toss them in some buttermilk to soak for a few minutes. Drain them well and then toss them in the cornmeal and spice mixture.
Then into the oil they go! They should fry at 350 degrees F. for just 3-4 minutes. Work in batches so the oil doesn’t cool off too much.
When the okra comes out, let it drain on a few paper towels. You could season it will a little extra salt now if you wanted, but it should be seasoned pretty well already.
Beautifully crunchy on the outside and soft and tender on the inside! It’s something I look forward to each August! Enjoy!
More Appetizer Recipes You Might Like:
Easy Grilled Sliders from Macheesmo Southern Pimento Cheese from RecipeGirl Brie, Honey and Apple Crostini from Two Peas and Their Pod Grilled Spicy Lime Shrimp from The Recipe Critic
