Thursday, July 9, 2009

Fried Okra



Last week Ben went to the Farmer's Market and picked up some fresh vegetables. For dinner, he prepared a delicious meal (with a little help from me) of squash, zucchini, purple hull peas, tomatoes and okra. Topped off with some of his Grandmother's homemade cornbread, this was one of the best meals I've had this summer.



The fried okra recipe is from the Queen of all things fried and Southern, Paula Deen. Has Paula Deen ever made something that was not delicious? No. Has Paula Deen ever made something that was healthy? Unfortunately, no, but we all have to splurge every once and a while.

Recipe
3-4 Cups of oil for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasonings, recipe follows
1/4 teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2 inch thick
1/2 cup buttermilk

Directions
Heat oil in large, heavy-bottom pan or Dutch oven to 350 degrees.
In a medium bowl, combine cornmeal, flour House Seasonings, and cayenne pepper.
Dip okra in buttermilk, then cover in cornmeal-flour mixture, coat well.
Carefully add okra or oil and cook until golden brown.
Remove from oil and drain on paper towels. Serve immediately.

House Seasoning Recipe
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder



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