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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A traditional Southern dish with a flavorful, panko crust. Ingredients:
2 c okra, in 1/4-1/2 inch slices |
1 c buttermilk |
1 egg |
2 t louisiana hot sauce |
1/2 c panko (japanese bread crumbs) |
1 c flour |
1 t paprika |
1/2 tsp. garlic powder |
sea salt and freshly ground pepper |
canola oil, for frying |
Directions:
1. In a bowl, whisk the egg into the buttermilk and hot sauce.
2. Add the okra, and let is soak for 20-30 minutes.
3. In a separate bowl, mix together the panko, flour, paprika, and garlic powder. Season with salt and pepper.
4. In a large skillet, heat 1/2 inch of canola oil. When the oil is hot, remove okra from the buttermilk with a slotted spoon.
5. Toss them in the panko mixture, then add them to the skillet. You may have to fry in batches - be careful not to overcrowd the skillet or the temperature of the oil will drop, making the okra greasy. The okra should fry for about 3-4 minutes.
6. Remove from the skillet when they okra have taken on a light golden-brown color. Drain on a wire rack with paper towels underneath.
7. Sprinkle lightly with salt and serve with tomato and onion chutney.
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