This scrumptious southern staple is adapted from one of the queens of southern cookery, Paula Deen. We have shared a parve option.
6 cups oil, for frying
1-cup all-purpose flour
2 teaspoons Paula Deen House Seasoning, recipe follows
1/4-teaspoon cayenne pepper
2 pounds fresh okra, sliced 1/2-inch thick (Young, baby okra is best!)
1/2-cup buttermilk or parve "buttermilk" (see parve substitute below)
Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
In a medium bowl, combine cornmeal, flour, House Seasoning, and cayenne pepper. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.
Recipe: Kosher, dairy or parve, copycat kosher
Paula Deen's House Seasoning:
1/4-cup black pepper
1/4-cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Parve Buttermilk Substitute
1 cup rice or soy milk
1 Tablespoon white vinegar or lemon juice
Mix together and let stand at room temperature 10 minutes
Proceed with recipe
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