Photo: Marios Tziortzis 
Do you have a cache of okra piling up from your Seton Harvest pickups? Or worse, are you throwing all your okra in the trade bin? This calls for drastic measures. I know fried food is inherently evil, but you and I both know we are going to eat it at least occasionally, so why not make it at home where it can be healthier? You don't need any fancy frying gadgets. We use a dutch oven on the stovetop. If you don't fry often and want additional deep-frying tips, check here.
Creole Deep-Fried Okra
1/2 cup buttermilk
1/4 cup hot sauce
2 eggs
a lb or two of okra pods, cut in 1/2 lengthwise
Salt
1 cup all-purpose flour
1/2 cup cornmeal
Vegetable oil, for frying
Combine buttermilk, hot sauce, and eggs in a large bowl. Add the okra and soak for 30 minutes or more. [My friend who owns the Firefly restaurant swears that longer is even better.] In a pie plate, combine flour, cornmeal, and 2 T of creole seasoning, like this one. Heat a couple of inches of vegetable oil in a dutch oven or large pot, to about 365 degrees. Working in batches, dredge the okra in the flour/cornmeal mixture and then carefully place in the oil for 2 or 3 minutes, until golden brown. Remove to drain on paper towels, and immediately season with salt and more seasoning if desired.
Monday, August 20, 2007
Creole Deep-Fried Okra
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2 comments:
Reading the menu for your friend's restaurant caused Yours Truly to gain ten pounds, thank you very much.
I MISS CATFISH SOOOOOOOOO MUCH. You can get it out here sometimes but it is never made right. Strange with all of the transplanted Midwesterners, Hoosiers in particular. And the world would be a better place if we just smothered everything in mornay sauce.
Quick bit about the Emeril marinade: my brother was a big fan of Emeril, as Andy was a marvelous cook and loved to cook with his little daughter. When he was still alive and living with his family at Fort Hood, he was very excited to learn that Emeril himself was going to be at the Fort Hood Barnes and Noble for a book signing. Trouble was, the entire base turned out for a look and a John Hancock of the famous star. The two-hour book signing turned into a FIVE-hour event, because Emeril wouldn't leave. He stayed until he signed every last book, saying that if our troops can sacrifice the way that they have, he can sign his name for five hours. Andy and his little daughter Lilly even talked to Emeril for a bit, and of course, she had to yell, "Bam!" for him. He laughed and called her "short stack." And now that is Lilly's nickname. Short Stack, for the time that her Daddy took her to meet Emeril.
Thanks for the great Emeril story! I am weary of the ultra-snobbish food folks who turn up their noses at him (not esoteric enough or too populist, whatever). He is a solid cook, and from your story, a stand-up guy.
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