Fried okra
Votes: 8
Time: 20 min.
Complexity: average
Servings: 6 - 8
Complexity: average
Servings: 6 - 8
Recipe for fried okra in batter with homemade seasoning.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g fresh okra, sliced into 1 cm thick circles
- 6 cups of oil for frying
- 1/2 cup corn flour
- 1 cup wheat flour
- 2 tsp. homemade seasoning (see recipe below)
- 1/4 tsp cayenne pepper
- 1/2 cup buttermilk
Homemade seasoning:
- 1 tbsp. salt
- 1/4 cup ground black pepper
- 1/4 cup garlic powder
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Recipes with similar ingredients: okra, corn flour, ground cayenne pepper, garlic powder, okra, sour milk
Cooking the dish according to the recipe:
- In a large, heavy-bottomed skillet or Dutch oven, heat the oil to 180°C (350°F). (You may not need all the oil, so don't fill it higher than halfway.)
- In a medium bowl, combine cornmeal, all-purpose flour, seasoning powder, and cayenne pepper. Dip the okra in the buttermilk, then coat thoroughly in the flour mixture.
Carefully place the okra in the hot oil and fry until golden brown. (You may need to fry the okra in batches.) Remove the okra from the oil, place it on a paper towel to absorb excess oil, and serve immediately.
Homemade seasoning: Mix all ingredients and store in an airtight container for up to 6 months.
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