Cajun Fried Okra
- 1 lb fresh okra, washed/dried, tops trimmed
- ½ cup flour plus ½ cup flour, divided
- 1 cup buttermilk
- ½ cup cornmeal
- 1 teaspoon granulated garlic (or powder)
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- ½ teaspoon oregano, dried
- ½ teaspoon black pepper, freshly ground
- ¼ teaspoon cumin, ground
- ¼ teaspoon onion powder
- ¼-1/2 teaspoon cayenne, (more for spicy, less for more mild)
- pinch cinnamon
- additional salt & pepper, to taste
- Heat oil to 350 F. (enough to cover okra)
- After washing & drying, Trim fresh okra tops. I prefer to leave whole instead of chopping into small pieces.
- In bowl #1, add one portion of flour and add a healthy pinch each of salt and pepper.
- In bowl #2, mix together remaining four, cornmeal.
- In bowl #3, add buttermilk. (sub milk with teaspoon lemon juice, sit for 5 minutes, if no buttermilk on hand)
- Combine Cajun seasonings in a small bowl. Add about ¾ of seasoning to the flour/cornmeal mix.
- Keep the remaining Cajun seasoning on hand to season okra after frying.
- Place okra in bowl #1 (flour, s&p). Toss well.
- Transfer to buttermilk.
- Transfer to bowl with flour/cornmeal/Cajun and cover well, pressing mix around okra well to form a solid crust. Tap off excess carefully.
- Transfer okra to a sheet pan to rest for 5-10 minutes. This will allow the outer layer to "gum up" and give a better, more stable crispy exterior.
- Carefully fry until golden brown, about 5 minutes.
- Remove to paper towel lined pan. Toss with more Cajun and salt/pepper, if desired.
- Enjoy! -- More on SouthernFATTY.com.
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Recipe by Southern FATTY at https://www.southernfatty.com/cajun-fried-okra/
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