Ingredients
- 3 cups dehydrated 1-inch okra slices
- 4 cups boiling water
- 1 cup milk
- 1 large egg
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons Creole seasoning
- 1 teaspoon salt
- 2 cups cooking oil of your choice
Ingredients
macros
Instructions
- Place the okra in a heatproof medium bowl, add the boiling water, cover, and let sit for 10 minutes to rehydrate or until soft but not mushy. Drain off any remaining water, then drain the okra on paper towels, but do not pat dry.
- In a medium bowl, whisk the milk and egg together.
- In another medium bowl, combine the cornmeal, flour, Creole seasoning, and salt until blended.
- Heat the oil in a large heavy skillet until hot. The oil should bubble when a piece of okra is dropped in it.
- Dip the okra in the milk mixture, then transfer it to the flour mixture and gently mix until all the pieces are completely covered. Without crowding the okra in the skillet (you may have to fry it in two batches), fry it in the hot oil until golden brown on all sides, 4 to 5 minutes. Let drain on paper towels and serve.
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