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Oklahoma announced it’s official state meal in 1988. It included cornbread, barbecue pork, chicken fried steak, squash and corn, biscuits, grits and sausage gravy, strawberries, pecan pie, black-eyed peas and fried okra.
Fried okra, or “southern popcorn”, makes a great side dish or appetizer. It’s traditionally just eaten like popcorn, but some people like to dip it in ranch dressing.
Sometimes its fried as a whole pod and sometimes its cut into slices. Sometimes it uses a batter with eggs, and sometimes its just buttermilk and breading. You can mix it with bacon or cook it in lard. This versatile southern favorite is delicious anyway you make it.
Having it’s origins in West Africa, it is guessed to have been brought to the U.S. by African slaves. The slimy sapped vegetable was used as a thickener in soups and stews like gumbo. And in Oklahoma, it’s part of the state meal!
Here’s How to Do it:
First, thaw out the okra pieces and place in a bowl. If using fresh pods, slice into 1/2 inch slices. Pour over the buttermilk and let it all soak for 2 to 3 hours.
Whisk all the dry ingredients together in a shallow bowl, blending well.
Heat enough oil in a deep pan or deep fryer to 350°.
Next, drain the okra, discarding the buttermilk,
then dredge the wet pieces in the dry mix and gently lower into the oil.
When they rise to the top, gently turn them and cook until both sides are deep, golden brown.
Remove them from the oil and drain on paper towels or coffee filters and sprinkle with salt and pepper.
After they have drained, serve warm alone or with some ranch. Finally, enjoy them~
They really are addicting! I even enjoyed them right out of the refrigerator the next day – cold!
© Copyright 2019 The Lazy Gastronome
Oklahoma announced it's official state meal in 1988. It included cornbread, barbecue pork, chicken fried steak, squash and corn, biscuits, grits and sausage gravy, strawberries, pecan pie, black-eyed peas and fried okra.
- 6 oz frozen okra slices (approximately 12 pods)
- 1 cup buttermilk
- 3/8 cup all-purpose flour
- 3/8 cup coarse cornmeal
- 1 teaspoon garlic salt
- 1/4 teaspoon ground black pepper
- pinch cayenne pepper
- Oil to fry (I used corn oil)
- Salt and Pepper to taste
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Thaw out the okra pieces and place in a bowl. (If using fresh, slice into 1/2 inch slices). Pour over the buttermilk and let it all soak for 2 to 3 hours.
-
In a shallow bowl, mix all the dry ingredients with a whisk, making sure it's well blended.
-
Heat enough oil in a deep pan or deep fryer to 350°.
-
Drain the okra, discarding the buttermilk. Dredge the wet pieces in the dry mix and gently lower into the oil. When they rise to the top, gently turn them and cook until both sides are deep, golden brown.
-
Remove them from the oil and drain on paper towels or coffee filters. Sprinkle with salt and pepper.
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Serve warm alone or with some ranch. They really are addicting! I even enjoyed them right out of the refrigerator the next day - cold!
© Copyright 2019 The Lazy Gastronome
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