Little broke this month but got some garden-fresh okra from a coworker friend and fried it up tonight. It was so fucking good.

-edit: Added recipe in comments and now here as well! RECIPE (also I just made this up on the fly, but it worked out sooooo well!)

    • Batter: White flour (wheat), rice flour (white), uncooked grits.
  • Seasonings: salt, black pepper, paprika, garlic powder, onion powder, celery salt, powdered milk. Everything to taste, only a teaspoon of the powdered milk.
  • Wets for batter: water, Worcestershire sauce, red wine vinegar, soy sauce. Only splashes of the wets.
  • Dry dip: same as the batter ingredients, minus the wets.
  • Fry oil: blend of vegetable oil, olive oil, and unsalted butter. Only a 4th of a stick, just for flavor addition.
  • Cooking instructions: Wash and cut your okra, cutting into small to medium bite sizes. Dip in batter, dip in dry dip, plop into the fry oil and look for a golden brown color. Voilà! Serve hot. Recommended that for reheating use the oven and not a microwave if possible. Keeps it cripsy if reheated in the oven. Enjoy!
      • fleebleneeble@reddthat.comOPEnglish
        3·
        8 days ago
        • Batter: White flour (wheat), rice flour (white), uncooked grits.
        • Seasonings: salt, black pepper, paprika, garlic powder, onion powder, celery salt, powdered milk. Everything to taste, only a teaspoon of the powdered milk.
        • Wets for batter: water, Worcestershire sauce, red wine vinegar, soy sauce. Only splashes of the wets.
        • Dry dip: same as the batter ingredients, minus the wets.
        • Fry oil: blend of vegetable oil, olive oil, and unsalted butter. Only a 4th of a stick, just for flavor addition.
        • Cooking instructions: Wash and cut your okra, cutting into small to medium bite sizes. Dip in batter, dip in dry dip, plop into the fry oil and look for a golden brown color. Voilà! Serve hot. Recommended that for reheating use the oven and not a microwave if possible. Keeps it cripsy if reheated in the oven. Enjoy!