- Level: Easy
- Total: 31 min
- Prep: 8 min
- Inactive: 5 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 907
- Total Fat
- 71 g
- Saturated Fat
- 14 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 11 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 14 mg
- Sodium
- 1223 mg
- Level: Easy
- Total: 31 min
- Prep: 8 min
- Inactive: 5 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 907
- Total Fat
- 71 g
- Saturated Fat
- 14 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 11 g
- Sugar
- 8 g
- Protein
- 10 g
- Cholesterol
- 14 mg
- Sodium
- 1223 mg
Ingredients
Directions
- In a large bowl combine buttermilk and okra and let sit for 5 minutes
- In a large cast iron skillet, heat peanut oil over high heat to 375 degrees F.
- In a large bowl add the corn muffin mix. Using a slotted spoon remove the okra from the buttermilk and place it into the bowl with the corn muffin mix. Gently toss making sure all okra is well coated.
- Carefully add half the breaded okra to skillet and fry for about 6 minutes, or until golden brown. Use a slotted spoon to remove okra to the paper towel lined plate. Fry remaining okra.
- While okra is frying, in a large saucepan, combine diced tomatoes and chiles, tomato paste and Creole seasoning. Heat through over medium heat. Stir in heavy cream, season with salt and pepper and bring to a simmer. Remove to plate and top with fried okra. Serve immediately.
My Private Notes
Show:
Semi-Homemade Cooking
Episode:
French Creole
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The Best Kwanzaa Recipes
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