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HOW TO FRY OKRA

Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addicting!

For many of us, fried okra and fried chicken was as much a part of childhood Sundays as the comics and getting dressed up for Sunday school. Traditional southern cooking is made up of simple, easy to prepare, yet wonderfully delicious dishes. You never left the table hungry or unsatisfied. The art of "Old Southern Cooking" is best summed up as this: A good old southern cook like many of our grandmothers and great grandmothers could go into a kitchen and declare how there is no food in the house. In an hour's time they can have food cooked for thirty people, all of it on the table and all still hot.

This is an art form that is rarely duplicated today even with modern conveniences like microwave ovens. Our plates are piled high with greens, corn and sweet potatoes. And you've got to have fried green tomatoes. With romantic images of the South, magnolias in bloom, honey suckles in the air -- from gracious, columned mansions to meals on an elegant table --So a taste of the South is still going strong, thanks to the efforts and experience of great Southern cooks who are preserving memories of meals from days gone by!




Southern Fried Okra

Ingredients:

1 pound okra
peanut oil
salt to taste
1 teaspoon cayenne pepper
2 tablespoons garlic salt
Freshly ground pepper to taste
1/4 cup buttermilk
1 cup all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
2 eggs, beaten
small green tomatoes (optional)

Wash and slice okra; Remove tip and stem end; cut okra into 1/2 inch slices, pat dry with paper towels. Combine eggs and buttermilk; add okra, and let stand for 10 minutes. Combine flour, cornmeal, baking powder, and seasonings. Drain okra, small portions at a time, using a slotted spoon. Dredge okra, small portions at a time, in flour mixture. Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to 375*F (190*C). Fry okra until golden brown. Drain on paper towels and serve immediately.

Note: Add some cut up green tomatoes and you wont regret it




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Start With Fresh Okra, Wash and slice okra; Remove tip and stem end;
cut okra into 1/2 inch slices, pat dry with paper towels.



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Combine eggs and buttermilk; add okra, and let stand for 10 minutes.



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Combine flour, cornmeal, baking powder, and seasonings in a pie plate or
large bowl. Remove okra from buttermilk with a slotted spoon.
Add okra to breading mixture, dredging gently



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Place okra in a wire-mesh strainer to shake off excess cornmeal mixture.



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Fry okra, in batches. Pour oil to depth of 2 to 3-inches in a Dutch oven of deep-fat fryer and heat to
375*F (190*C). Fry okra until golden brown. Drain on paper towels and serve immediately.



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Nice and crispy!



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Cooking with COUNTRY CARL

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