For weeks now, I’ve been the particular person shopping for out grocery shops’ whole cabinets of okra. I attempted to not hit the identical retailer two days in a row to keep away from disappointment. It was all in pursuit of the little golden nuggets you see right here: Additional-Crispy Fried Okra.

They’re crispy and certainly additional. A cornmeal-heavy breading spiced with cayenne, garlic powder and black pepper shatters in your mouth with an audible crackle. Fried okra is usually nicknamed “Southern popcorn,” and when you begin tossing these again by the handful, you’ll see why.

The recipe comes from “Jubilee: Recipes from Two Centuries of African American Cooking,” through which creator Toni Tipton-Martin makes use of the fried okra as a topping for a vibrant, lemony salad. I discovered it was very good sufficient to face by itself as an appetizer, facet or snack. Tipton-Martin, now the editor of Cook dinner’s Nation, in flip tailored the recipe from Virginia Mixson Geraty’s 1992 e book, “Bittle en’ T’ing’: Gullah cooking with Maum Chrish,’” a cookbook in English and Gullah that includes a fictional cook dinner primarily based on an actual particular person.

Okra’s ubiquity in Southern delicacies is inextricably tied to the darkish historical past of slavery. In “The Cooking Gene,” culinary historian Michael Twitty says that okra was amongst an array of crops that first arrived within the Caribbean and South America on slave ships, together with bananas, watermelon, yams and extra. There have been local weather similarities between Africa and the locations enslaved individuals had been delivered to for “seasoning,” the brutal course of through which they had been overwhelmed, demoralized and compelled to “accustom themselves to the grueling tempo of labor on an American plantation,” Twitty writes. “Many of those [crops] would later bounce northward on the identical slave ships delivering the ‘leftover’ human cargo, or seasoned Africans, to settlements within the colonial Southeast.” For extra on okra’s historical past, swing over to this excerpt on Backyard & Gun from culinary historian Jessica B. Harris, who can now be seen with Stephen Satterfield within the Netflix collection, “Excessive on the Hog,” primarily based on her e book of the identical identify.

Okra’s inherently slimy texture, or mucilage, has lengthy been valued as a thickener in soups and stews, particularly gumbo. However that attribute has its detractors. Frying small items goes an extended technique to eliminating the hurdle. As to how the actual preparation took place, an entry within the College of South Carolina’s American Heritage Greens mission says, “Most components of the nation within the mid-Nineteenth century loved a fritter increase, with numerous vegetables and fruit fried, coated with batter, in lard or another fats. Fried okra and okra fritters grew to become a fixture of the post-Civil Warfare culinary scene.” Now it’s seen as a staple of Southern meals.

Due to okra’s excessive moisture content material, it tends to splatter (within the first minute, anyway) in frying. Utilizing a high-sided Dutch oven and a splatter display screen may help. You’ll additionally desire a long-handled metallic spider or slotted spoon, and an instant-read thermometer for monitoring the temperature of the oil. See the variation under for an air fryer model. For a barely totally different expertise (and fewer splattering), you may fry trimmed complete pods. That is finest with very contemporary, tender okra. Count on the pods to take about 5 minutes to cook dinner.

A spicy dip, particularly a mayo-based one similar to comeback sauce, can be a unbelievable pairing with the fried okra. However I ate them with nothing greater than a sprinkle of kosher salt and a smile on my face. It was sufficient.

Recipe notes: This recipe halves simply, although you’ll nonetheless wish to use the identical quantity of oil for the correct depth.

To reuse the frying oil, let it cool utterly. Pressure by way of a fine-mesh strainer lined with a paper espresso filter or cheesecloth to take away any solids, and switch to a lidded container. Retailer in a cool, darkish place. Assuming you pressure nicely and don’t burn the oil, it is best to be capable to reuse it a number of instances.

To make in an air fryer: Preheat the machine to 400 levels. Coat the okra as directed within the recipe, then spray the items generously with cooking oil spray and cook dinner in batches for about 10 minutes every, or till crisp and golden brown, shaking and coating once more with the spray midway by way of.


  • 1 1/2 cups (200 grams) cornmeal
  • 1/4 cup plus 2 tablespoons (45 grams) all-purpose flour
  • 1 1/2 teaspoons Diamond Crystal kosher salt, plus extra for sprinkling (might substitute 3/4 teaspoon desk or fantastic sea salt or 1 teaspoon Morton’s kosher salt)
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon freshly floor black pepper
  • 3/4 teaspoon cayenne pepper
  • 1 pound contemporary okra, trimmed and lower into 1/2-inch slices
  • 2 cups buttermilk (common or low-fat)
  • 4 cups vegetable or peanut oil

Line a platter or baking sheet with paper towels or kitchen towels and place it close to the range.

Have two giant, rimmed baking sheets prepared. In a shallow dish, similar to a pie plate, whisk collectively the cornmeal, flour, salt, garlic powder, black pepper and cayenne. In a big bowl, rigorously toss the okra with the buttermilk, guaranteeing the items are all coated. Working in batches, use a slotted spoon to take away the okra from the buttermilk, permitting the surplus buttermilk to empty. Drop the okra into the cornmeal combination and spoon the dry elements over the okra to coat totally. Rolling the items round within the cornmeal combination additionally helps guarantee a fair coating. Switch the coated okra to a baking sheet (you’ll possible want each to keep away from overcrowding), shaking off any extra breading. Occasionally, rub off any breading caught to your fingers to keep away from ruining the coating on the items as you decide them up.

Partway by way of coating the okra, pour the oil into a big Dutch oven or different high-sided pot and set it over medium-high warmth. Warmth the oil to 350 levels, monitoring with an instant-read thermometer. The oil will take some time to warmth up, so you may proceed to coat the okra whereas it warms, however monitor it intently.

Working in batches (10 to 12 okra items is a manageable quantity), gently decrease the coated okra into the new oil with a metallic slotted spoon or spider. Cook dinner till darkish golden brown and crispy, about 2 minutes, stirring and flipping the okra virtually continually for even browning. You might get some splattering initially, nevertheless it ought to subside after a minute — use a splatter display screen as wanted. With the slotted spoon or spider, switch the okra to the ready platter or baking sheet. Season to style with kosher salt.

You might want to regulate the warmth to keep up the oil temperature, however wherever from 325 to 360 levels is appropriate, so don’t fret an excessive amount of about hitting precisely 350.

Let the okra cool for a couple of minutes, because it’s highly regarded contemporary out of the oil, and serve.

Diet Info

Per 1/2-cup serving (utilizing low-fat buttermilk)

Energy: 140; Complete Fats: 9 g; Saturated Fats: 1 g; Ldl cholesterol: 2 mg; Sodium: 112 mg; Carbohydrates: 14 g; Dietary Fiber: 2 g; Sugar: 2 g; Protein: 3 g

This evaluation is an estimate primarily based on obtainable elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

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