Ingredients
- 1 pound okra
- Buttermilk
- 1/2 cup flour
- 1/2 cup cornmeal
- Essence, recipe follows
- Oil, for frying
- Salt and pepper
Directions
With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Essence. Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra in the hot oil until golden brown, about 2 to 3 minutes. Fry the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper.
Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
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Read all 7 reviews
By ddenise73_11574094
Palmetto, FL
on August 02, 2009
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This is the best fried okra I've ever had. I made the Essence seasoning, keep it in the fridge and use it all the time. These are perfect right out of the pan!
By mmonroe_10577349
Rancho Cordova, CA
on September 08, 2008
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Loved this, although I couldn't afford buttermilk, I used an egg and some milk came out just as good, fried some for a snack on a lazy saturday, me and my 2yr old looved it.
By voxhidden_9627446
winter park, FL
on February 28, 2008
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Don't let the "slimy" texture be a turn off. It makes a nice contrast to the fried coating, much in the same way calamari is complimented by batter frying. The Essence seasoning gives this dish a great flavor.
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