Today’s spotlight is reserved for OKRA, a true Southern staple! While some can’t imagine life without it, some don’t love the texture. That’s why I decided to marry it with another Southern favorite, HUSHPUPPIES!
It’s truly a match made in heaven and should satisfy both okra lovers and those who are still on the fence about it!
Okra Hushpuppies
Servings
8
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
1 lb thinly sliced okra
½ cup finely chopped or grated onion
1 cup self-rising cornmeal
1 cup flour
2 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
½ teaspoon Cajun seasoning
½ cup buttermilk
2 tablespoon oil
1 large egg
oil for frying (I usually use either vegetable or canola)
Directions
- In a large bowl, whisk together cornmeal, flour, sugar and all the seasonings.
- In a separate medium bowl, whisk the buttermilk, egg and 2 tablespoon oil. Add sliced okra and onion and stir until combined. Add wet ingredients to dry ingredients and stir well. Let the batter rest while you move to the next step.
- Heat about 2 inches of oil in a skillet to about 360F. Using a small spoon scoop the batter and use another spoon to carefully drop it into the hot oil. You may also use a cookie scoop. Fry for about 2 minutes on each side or until golden brown. Drain on paper towels before serving. Enjoy!
Notes
- A candy thermometer will be your best friend while deep frying! It’s saved me countless times from overheating the oil and I was able to pinpoint the best temperature for each of my favorite deep fried dishes.
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