Fried Okra – Artemisia Farm & Vineyard
All crisp, no slime. Frying okra keeps its mucilaginous texture in check, while a spicy remoulade offers the perfect counterpoint to richness of the oil. Ingred
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at shop.artemisia.farm.
Ingredients
- 2 quarts neutral oil
- 2 cups buttermilk
- 1½ tbsp hot sauce (we used Ol' Red Eye from The Whole Ox)
- 1 pound fresh okra, stem ends trimmed, cut crosswise into ½-inch pieces
- 2 cups all-purpose flour
- 1 cup fine yellow cornmeal
- 1 tbsp Cajun seasoning
- 1 tsp ground cayenne
- Salt, to taste
- Remoulade, for serving
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