Fried Okra

also called fried okra · cornmeal okra · okra rounds · breaded okra

The table

Cut the okra and fry it within the hour. Sliced okra sits and goes ropey, and the cornmeal is what dries the cut faces before that can happen.
1 1/2 lb(680 g)okraslice in 1/2-in roundstoss in buttermilkdredge, shake offfry 5 min, turned once
1 cup(240 mL)buttermilk
1 cup(140 g)fine yellow cornmealwhisk the meal
1/2 cup(65 g)all-purpose flour
2 tspfine sea salt
1 tspblack pepper
1/2 tspcayenne
2 cups(475 mL)peanut oil
Salt it the moment it leaves the fat while the surface is still wet enough to hold the grains. Salted cold it slides straight off
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

Before anything else

2slice in 1/2-in rounds

3toss in buttermilk

goes in with what step 2 made

4whisk the meal

6fry 5 min, turned once

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 5 mintwo waits that overlap count once
Needs you
5 minof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 40 min.

  1. slice in 1/2-in rounds

    not timedfrom the start

  2. whisk the meal

    not timedfrom the start

  3. toss in buttermilk

    not timedfrom the start

  4. dredge, shake off

    not timedfrom the start

  5. fry 5 min, turned once

    5 minneeds youfrom the start

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Fried Okra
>> category: Fried & Crispy
>> tags: okra, cornmeal, southern, shallow-fry, side
>> counters: Meat and Three
>> aka: fried okra, cornmeal okra, okra rounds, breaded okra
>> servings: 6
>> time: 40 min
>> pairs-with: fried-chicken, collard-greens, skillet-cornbread, stewed-squash
>> step.1: Cut the okra and fry it within the hour. Sliced okra sits and goes ropey, and the cornmeal is what dries the cut faces before that can happen.
>> step.2: slice in 1/2-in rounds
>> step.3: toss in buttermilk
>> step.4: whisk the meal
>> step.5: dredge, shake off
>> step.6: fry 5 min, turned once

Cut the okra and fry it within the hour. Sliced okra sits and goes ropey, and the cornmeal is what dries the cut faces before that can happen.

Slice @okra{1 1/2%lb}(680 g) into 1/2-in rounds, stem caps discarded.

Toss @&(~1)okra rounds{} in @buttermilk{1%cup}(240 mL) and let them drip.

Whisk @fine yellow cornmeal{1%cup}(140 g), @all-purpose flour{1/2%cup}(65 g), @fine sea salt{2%tsp}, @black pepper{1%tsp}, @cayenne{1/2%tsp}.

Dredge @&(~2)wet okra{} in @&(~1)seasoned meal{}, shaken off in a sieve.

Fry @&(~1)coated okra{} in @peanut oil{2%cup}(475 mL) at 360°F (180°C) in a #cast-iron skillet{} for ~fry{5%min}.

Salt it the moment it leaves the fat, while the surface is still wet enough to hold the grains. Salted cold, it slides straight off.