Steven Satterfield’s Roasted Spaghetti Squash in Squash Seed Broth
Serves 4, with extra broth
Cooks in 1 hour and 15 minutes
recipe
Southern Fried Okra
51
Serves: 4
Hands On Time:
Total Time:
Ingredients
Oil for frying
2 cups all purpose flour
1 cup yellow cornmeal
1 tablespoon kosher salt
1 tablespoon Old Bay seasoning
1 cups buttermilk
1 tablespoon hot sauce
1 pound okra, cut into 1/2 inch rings
Kosher salt
Instructions
In a large pot or cast iron Dutch oven heat oil until a fryer or candy thermometer reads 350 degrees. In a large mixing bowl, combine flour, cornmeal, salt, and Old Bay. In a separate bowl, whisk together buttermilk and hot sauce. Soak the okra in the buttermilk mixture for 5 minutes. Remove and drain off any excess liquid, then transfer to the flour-cornmeal mixture. Thoroughly coat the okra on all sides and tap off the excess flour. Fry the battered okra until crispy, approximately 5 minutes. Remove from the oil, drain on paper towels, and season with kosher salt. Serve immediately.
About the recipe
If you want a look and mouthfeel that seems a little more substantial, try slicing the okra in half lengthwise, instead of the more traditional rings.
We used Texas Pete brand for the hot sauce in this recipe.
