Crispy Fried Okra with Cajun Spices

Cajun Fried Okra Recipe
Phillip Fryman
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Ingredients

1pound fresh okra, washed/dried, tips trimmed
1/2cup flour, plus 1/2 cup, divided
1cup buttermilk
1/2cup cornmeal
Cajun Seasoning
1teaspoon granulated garlic (or powder)
1teaspoon salt
1teaspoon Italian seasoning
1/2teaspoon oregano, dried
1/2teaspoon black pepper, freshly ground
1/2teaspoon cumin, ground
1/2teaspoon onion powder
1/4-1/2teaspoon cayenne to taste
1pinch cinnamon
salt and pepper to taste

Instructions

  1. Heat oil (enough to cover okra) to 350 F.
  2. After washing and drying, trim fresh okra tops. I prefer to leave whole instead of chopping into small pieces.
  3. In bowl #1, add one portion of flour and add a healthy pinch each of salt and pepper.
  4. In bowl #2, mix together remaining four, cornmeal.
  5. In bowl #3, add buttermilk. (Use milk with teaspoon lemon juice, sit for 5 minutes, if no buttermilk on hand.)
  6. Combine Cajun seasonings in a small bowl. Add about ¾ of seasoning to the flour/cornmeal mix.
  7. Keep the remaining Cajun seasoning on hand to season okra after frying.
  8. Place okra in bowl #1 (flour, s&p). Toss well.
  9. Transfer to buttermilk.
  10. Transfer to bowl with flour/cornmeal/Cajun and cover well, pressing mix around okra well to form a solid crust. Tap off excess carefully.
  11. 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.
  12. Carefully fry until golden brown, about 5 minutes.
  13. Remove to paper towel lined pan. Toss with more Cajun and salt/pepper, if desired.

This recipe by Southern Fatty for Honest Cooking was reposted with permission and originally appeared as Crispy-Fried Okra with Cajun Spices.