"Having a crispier surface to enjoy on the okra is nothing short of brilliant. A smack with a meat mallet makes each pod 'blossom' for the best frying possible. Try serving the crunchy pods with a dipping sauce, like remoulade."
Smashed Fried OkraMakes 4 to 6 servings
1 pound fresh okra
1-1/2 cups buttermilk
2 cups plain yellow cornmeal
Kosher salt
Freshly ground black pepper
Canola oil
Use a meat mallet to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish, and place cornmeal in another shallow dish. Stir desired amount of salt and pepper into buttermilk and cornmeal. Dip okra in buttermilk; dredge in cornmeal, shaking off excess.
Pour oil to depth of 2 inches into a large Dutch oven; heat to 350 degrees. Fry okra, in batches, 2 to 3 minutes or until browned and crisp, turning once. Remove okra, using a slotted spoon; drain on paper towels. Add salt and pepper to taste. Serve immediately.
No comments:
Post a Comment