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!
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- 1Combine 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.
- 2Heat Peanut Oil in a deep frying pan to 350 degrees.
- 3In a medium bowl, combine eggs, milk, buttermilk and hot sauce. Whip together.
- 4In another bowl, blend together 1 teaspoon of Cajun seasoning and flour.
- 5Season okra with remaining teaspoon of Cajun seasoning.
- 6Batter okra by first dusting in flour, then the egg batter. Dip back into the flour.
- 7Carefully drop okra in frying oil and cook until golden brown.
- 8Drain okra on paper towels.
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Nutritional Facts for Okra Fried the Louisiana Way
Serving Size: 1 (381 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 933.2
- Calories from Fat 677
- Total Fat 75.2 g
- Saturated Fat 13.3 g
- Cholesterol 74.1 mg
- Sodium 471.9 mg
- Total Carbohydrate 55.0 g
- Dietary Fiber 4.1 g
- Sugars 2.1 g
- Protein 11.4 g