Fried Okra with Tomatoes

Total Time:
31 min
Prep:
8 min
Inactive:
5 min
Cook:
18 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 cup buttermilk
  • 1 (16-ounce) bag frozen okra, thawed
  • 2 cups peanut oil
  • 1 (8.5-ounce) box corn muffin mix (recommended: Jiffy)
  • 1 (10-ounce) can diced tomatoes and green chiles (recommended: Ro'tel)
  • 2 tablespoons tomato paste
  • 1 tablespoon Creole or Cajun seasoning
  • 2 tablespoons heavy cream
  • Salt and freshly ground black pepper
Directions
Watch how to make this recipe.
  • 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.


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    This recipe is featured in:

    The Best Kwanzaa Recipes