Cornmeal is the Secret
Course Stoneground Cornmeal is the key ingredient. It “Ain’t Texas” Fried Okra if you use store bought regular ground cornmeal. So go get ya some of that East Texas Stoneground Cornmeal. I’ve been getting my cornmeal from the First Monday Trades Day in Canton, Texas. If you are in the area on the weekend before the First Monday of the month then stop on in and stand in line to get your two pound bag of fresh East Texas Sweet Corn Meal.
If you are not in Texas, you maybe able to find Course Stoneground Cornmeal at your local natural foods story…i.e. Whole Foods, Sprouts, Central Market, Cupboard.
I do most of the time use a #6 or #11 Cast Iron Skillet. Depends on how much Okra I am frying.
I have used a Deep Fryer and that works well also, but the original Texas Okra is done up in a cast iron skillet.
I really don’t measure anything to a precise measurement. I generally go for taste. So here are the ingredients:
- Minimum of 1 Pound of Cut Okra
- 1/2 medium white onion
- 2 Cups of Course Stoneground Cornmeal
- 1/2 cup Course ground all natural flour
- 1/4 cup brown sugar granules
- 1tbps of Sea Salt
- 1tbps of course ground black pepper
- 1 tsp of ground white pepper
- 1/4 Cup of Above The Coals Signature Classic Seasoning
- 1/2 cup Buttermilk
- 1 egg
- 1 cup of low fat cooking Oil (olive oil if you like)
- 1 Gallon Ziplock bag or medium brown paper grocery sack
- Metal strainer
- Large Bowl
- Paper Towels
Ready – Set – Go
- Prepare the Okra. If it is whole okra when you buy it, wash the okras and let drain well. Then cross cut the okra into 1/2 inch cuts. You can throw away the tops (Stems)
- Cut the Onion into 1 inch cubes.
- Pour the buttermilk in a medium size bowl. Put the egg in the buttermilk and whisk until well mixed.
- Pour the oil in the cast iron skillet. Place on medium-high heat. Let heat up until a drop of water pops when you drop it in the oil.
- While the oil is heating, pour the Cornmeal, flour, brown sugar, salt, peppers, and seasoning in the sack or bag.
- Shake up the bag to mix up all of the ingredients.
- Line a Large Bowl with paper towels.
- Now, dunk in batches the Okra and Onions in the Buttermilk and egg mix. With a strainer or your hands, Put the Okra in the sack or bag and shack well. Do not pour into the bag from the mixing bowl. Make sure all cuts of okra have a good coating but not caked on.
- One the oil is ready start slowly dropping the coated okra into the oil. Put just enough in the oil to get a layer of okra without them being on top of others.
- Take the metal strainer and take the Okra out put in the large bowl with paper towels. Paper towels will soak up the extra oil.
Once all okra is cooked it is ready to serve.
Hope you enjoy!!