Okra Fried the Louisiana Way

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!

• Ready In: 30 mins
• Serves: 6
• Yields: 6 side servings

Ingredients

• 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

Directions

1. 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.
2. Heat Peanut Oil in a deep frying pan to 350 degrees.
3. In a medium bowl, combine eggs, milk, buttermilk and hot sauce. Whip together.
4. In another bowl, blend together 1 teaspoon of Cajun seasoning and flour.
5. Season okra with remaining teaspoon of Cajun seasoning.
6. Batter okra by first dusting in flour, then the egg batter. Dip back into the flour.
7. Carefully drop okra in frying oil and cook until golden brown.
8. Drain okra on paper towels.