How to make church’s fried okra
Here is a recipe to make Church's Fried Okra:
Ingredients:
- 1 pound fresh okra
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Vegetable oil, for frying
Instructions:
1. Wash and trim the ends of the okra pods. Slice them into 1/2-inch thick pieces.
2. Place the sliced okra in a bowl and pour the buttermilk over it. Let it soak for about 10 minutes.
3. In a separate bowl, combine the flour, salt, paprika, and garlic powder.
4. Heat vegetable oil in a large skillet or deep-fryer to 350°F (175°C).
5. Drain the okra from the buttermilk and dredge each piece in the flour mixture, ensuring it is fully coated.
6. Carefully place a small batch of the coated okra into the hot oil and fry for about 2-3 minutes, or until golden brown and crispy. Make sure to not overcrowd the pan.
7. Use a slotted spoon or tongs to remove the fried okra from the oil and transfer it to a paper towel-lined plate to drain excess oil.
8. Repeat the frying process with the remaining coated okra.
9. Serve hot and enjoy as a delicious side dish or snack!
Note: Remember to handle hot oil with caution and always be mindful of kitchen safety when frying.
Here is a step-by-step guide on how to make Church's Fried Okra:
Ingredients:
- 1 pound fresh okra
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
Step 1: Prepare the Okra
- Wash the okra under cold water and pat dry with a paper towel.
- Trim off the ends and slice the okra into 1/2-inch thick rounds.
Step 2: Marinate the Okra
- Place the sliced okra in a bowl and pour in the buttermilk.
- Stir well to ensure all the okra is coated in the buttermilk.
- Let the okra marinate in the buttermilk for about 15-20 minutes.
Step 3: Prepare the Flour Mixture
- In a separate bowl, combine the all-purpose flour, cornmeal, salt, and black pepper.
- Stir the mixture with a fork or whisk to evenly distribute the ingredients.
Step 4: Coat the Okra
- Retrieve the marinated okra from the buttermilk and allow any excess buttermilk to drain off.
- Transfer the okra to the flour mixture bowl.
- Coat the okra in the flour mixture, making sure each piece is evenly coated. Press down on each piece to ensure the flour mixture adheres well.
Step 5: Fry the Okra
- In a deep skillet or Dutch oven, pour enough vegetable oil to submerge the okra.
- Heat the oil over medium-high heat until it reaches 350°F (180°C).
- Carefully drop the coated okra into the hot oil, one piece at a time.
- Cook the okra for about 3-4 minutes or until golden brown, turning occasionally for even cooking.
- Use a slotted spoon or tongs to transfer the fried okra to a paper towel-lined plate to drain excess oil.
Step 6: Serve and Enjoy
- Once all the okra is fried and drained, transfer it to a serving platter.
- Serve the Church's Fried Okra hot as a side dish or snack.
- You can enjoy it as is or with a dipping sauce of your choice, such as ranch dressing or ketchup.
That's it! You have successfully made Church's Fried Okra. Enjoy your delicious homemade fried okra!
To make Church's fried okra, you will need the following ingredients:
- 1 pound fresh okra
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
Now, let's go through the step-by-step process:
1. Wash the okra thoroughly and trim off the stem ends. Then, slice the okra into 1/2 to 3/4 inch pieces.
2. In a bowl, pour the buttermilk over the sliced okra, ensuring all the pieces are coated. Let it soak for about 15 minutes. This will help tenderize the okra and also promote better adherence of the flour mixture.
3. In a separate bowl, combine the flour, salt, paprika, garlic powder, onion powder, and black pepper. Mix well to create the seasoned flour mixture.
4. Heat vegetable oil in a heavy-bottomed skillet or deep fryer to about 350°F (175°C).
5. Take a handful of the soaked okra from the buttermilk and dredge it in the seasoned flour mixture until fully coated. Shake off any excess flour.
6. Carefully drop the coated okra into the hot oil and fry for about 4-5 minutes, or until golden brown and crispy. Flip the okra occasionally for even frying.
7. Once cooked, remove the fried okra using a slotted spoon or tongs and transfer it to a plate lined with paper towels. This will help absorb any excess oil.
8. Repeat the process with the remaining okra, frying in batches to avoid overcrowding the pan.
9. Allow the fried okra to cool slightly before serving, as it will be very hot. Enjoy it as a side dish or a snack!
Remember, Church's fried okra has its unique taste and texture, so you can adjust the seasonings according to your preference. Enjoy cooking!