Crispy Cornmeal Okra Recipes

CRISPY FRIED OKRA

Steps:

• Trim off the cap and tip of the okra and cut into small pieces.
• Combine the flour, cornmeal, salt, smoked paprika and ground black pepper in a bowl. Stir to mix well.
• Add the buttermilk to a bowl. Work in batches, dip the okra in the buttermilk, then coat the okra with the flour mixture. Make sure the okra is evenly coated.
• Heat up a sauce pan or frying pan with 2 inches of oil. Deep fry the okra (in batches) until they turn crispy and golden brown in color. Remove from oil and drain on paper towels. Serve hot with a dipping sauce such as a spicy Ranch dipping sauce (just add Sriracha to it).

CRISPY FRIED OKRA WITH CORNMEAL COATING RECIPE

Steps:

• Gather the ingredients. Heat the oven to 200 F.
• Place a rack in a large baking pan and set it aside.
• Wash the okra and drain thoroughly.
• Cut off the stem ends of the okra and then cut the pods crosswise into 1/2-inch rounds.
• Heat the oil in a deep fryer or deep heavy saucepan to 370 F to 375 F.
• In a medium bowl, whisk together the eggs and hot sauce; add okra and stir to coat all pieces thoroughly.
• In a shallow dish, combine the cornmeal, salt, ​and cayenne pepper, if using.
• Dip okra pieces into the cornmeal mixture to coat well.
• When the oil comes to temperature, fry the okra in batches until golden brown, about 4 to 6 minutes for each batch.
• Drain the okra briefly on paper towels. Place the drained okra on a rack in the baking pan and put it in the preheated 200 F oven to keep warm while you cook subsequent batches.

CORNMEAL WITH OKRA (COU-COU)

Steps:

• Heat the oven to 350 degrees F.
• Put the whole ears of corn into the oven (do not shuck the corn) and cook until the outside is charred and the inside feels soft when pressed, about 30 minutes. When it is cool enough to handle, pull out the silk and remove the husk. Cut the kernels off the cob and set aside.
• If using frozen okra, put it into a strainer and run it under cool water for a few minutes to thaw. Remove the stems from the okra and cut them into thirds. Heat 1 tablespoon each of butter and olive oil in a skillet over medium-high heat. Cook the onion until it begins to soften, then add the corn, okra, and thyme. Cook for 1 minute and set aside.
• Butter a 13-inch by 9-inch pan with 1 tablespoon butter. Bring the water to a boil in a large saucepan and add 1 teaspoon salt. Gradually sprinkle in the corn meal, whisking constantly to avoid lumps. When it is all incorporated, stir in the remaining 3 tablespoons butter and the sauteed vegetables. Reduce the heat to low, season with salt, pepper, and nutmeg, to taste, and cook for 10 minutes stirring occasionally. Pour into the buttered dish and let cool.
• Slice the cooled cornmeal into squares and serve. You can also fry the cornmeal squares for a few minutes in butter or olive oil to make them crisp on the outside and soft on the inside.