Fried Okra (Emeril Lagasse) |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 pound okra |
buttermilk |
1/2 cup flour |
1/2 cup cornmeal |
essence, recipe follows |
oil, for frying |
salt and pepper |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried oregano |
1 tablespoon dried thyme |
Directions:
1. With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Essence. Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra in the hot oil until golden brown, about 2 to 3 minutes. Fry the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper.
2. Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
3. Combine all ingredients thoroughly.
4. Yield: 2/3 cup
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