Earlier this year, in the spring, I got this grand idea to plant a few okra plants and see what happened. These things were maybe six inches tall when I bought them. Those tiny plants grew into six foot okra trees, with stalks several inches in diameter. I've never seen anything like it. But they also prolifically spit out new okra pods every couple of days. You can't really argue that they aren't a good pick for the garden. But what to do with all of that okra? Why, fry it up into crunchy morsels and dig in.
Note: Try and use the smallest okra pods you can find, only a couple of inches long. They are the youngest and will be the most tender.
Fried Okra With Rémoulade
Adapted from NY Times Cooking
2 quarts canola oil, plus more as needed
2 cups buttermilk
2 tablespoons hot sauce, preferably Louisiana Hot Sauce
1 pound fresh okra, stem ends trimmed, cut crosswise into ½-inch pieces (about 3 cups)
2 cups all-purpose flour
1 cup fine or medium yellow cornmeal
2 tablespoons Cajun seasoning, preferably Slap Ya Mama
¼ teaspoon ground cayenne
Kosher salt, to taste
2 quarts canola oil, plus more as needed
2 cups buttermilk
2 tablespoons hot sauce, preferably Louisiana Hot Sauce
1 pound fresh okra, stem ends trimmed, cut crosswise into ½-inch pieces (about 3 cups)
2 cups all-purpose flour
1 cup fine or medium yellow cornmeal
2 tablespoons Cajun seasoning, preferably Slap Ya Mama
¼ teaspoon ground cayenne
Kosher salt, to taste
Rémoulade (see below)
Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350°F.
While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
In a large bowl, stir the flour, cornmeal, Cajun seasoning, and cayenne.
Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. Take care not to burn it.
Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with salt. Serve immediately with the rémoulade.
Pour oil into a large pot with high sides and a lid, to a depth of a few inches. Heat oil over medium-high to 350°F.
While the oil is heating, combine the buttermilk and hot sauce in a large bowl. Place the cut okra into the buttermilk mixture and stir to coat.
In a large bowl, stir the flour, cornmeal, Cajun seasoning, and cayenne.
Working in 4 separate batches, dredge the soaked okra in the cornmeal mixture using your hands. Shake off the excess flour and place the okra onto a wire baking rack. After one to two dredgings of okra, use your hands or a slotted spoon to sift the flour and cornmeal mixture, removing any clumps. Finish coating the remaining okra.
Working in about 4 batches, making sure to not crowd the pot, fry the okra, stirring frequently, until crispy and golden, about 4 minutes. Take care not to burn it.
Remove okra using a spider and allow the okra to drain on two plates covered with paper towels. Immediately season okra with salt. Serve immediately with the rémoulade.
Makes 6 to 8 servings
1 cup mayonnaise
¼ cup ketchup
3 tablespoons Dijon mustard
1 teaspoon Cajun seasoning, preferably Slap Ya Mama
1 teaspoon white white vinegar
1 teaspoon lemon juice
¼ cup ketchup
3 tablespoons Dijon mustard
1 teaspoon Cajun seasoning, preferably Slap Ya Mama
1 teaspoon white white vinegar
1 teaspoon lemon juice
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