Prep 20 mins
Cook 10 mins
Cooking the okra slightly in salted water helps tenderize it (especially important for larger okra, which tends to be more tough). But be carefull not to overcook.....placing it immediately in ice water after the two minute boil will stop the cooking process (and prevent you from making Gumbo!). It's also key to use a good quality Peanut Oil like Lou Ana. This recipe comes from Chef Patrick Mould of the Louisiana School of Cooking and was the closest I could find to how my Great Granny used to make it!
- 2 cups water
- 1 teaspoon salt
- 1 lb okra, washed and left whole
- ice water
- 2 cups peanut oil
- 2 eggs
- 1⁄2 cup milk
- 1⁄2 cup buttermilk
- 1 teaspoon hot sauce
- 2 teaspoons cajun seasoning
- 3 cups flour
- Combine water and salt in a pot and bring to a boil. Add okra and cook for 2 minutes. Drain and chill in ice water to stop cooking process. Set aside.
- Heat Peanut Oil in a deep frying pan to 350 degrees.
- In a medium bowl, combine eggs, milk, buttermilk and hot sauce. Whip together.
- In another bowl, blend together 1 teaspoon of Cajun seasoning and flour.
- Season okra with remaining teaspoon of Cajun seasoning.
- Batter okra by first dusting in flour, then the egg batter. Dip back into the flour.
- Carefully drop okra in frying oil and cook until golden brown.
- Drain okra on paper towels.
Love, love, love it. I will never throw away the larger okra from the garden again. So often, the larger okra has been tough, but your process makes sure that every bite of okra is great. I did slice the okra before frying, and the seasoning was sensational. Thanks so much! Made for Saucy Senoritas for ZWT5.