Monday, October 24, 2011

LC Country Fried Okra

Do not over crowd
My daughter just loves fried okra. We don't have it often so it is a real treat when we do. I have made many batches that were not my favorite, but over the last couple of years these have been winners. I use this same mixture now on fish, chicken.
This batch however, I put the whole okra in the egg wash, then into the LC flour mixture to coat then back in the egg wash to do it all over again as I have heard on some of the food network shows recently.

The outcome was much more fried batter that did indeed cling better to the okra. 

1/2 lb fresh okra (or 1/2 bag-thawed)
3 eggs-beat
1/2 cp almond flour- fine
1/2 cp Carbquick
1/2 parmesan cheese-fine
1/2 tsp seasoning salt
1/2 tsp granulated onion
1/2 tsp granulated garlic
1/4 tsp smoked paprika (or paprika)
3 to 4 cups oil (more if your fryer is large)

Bring oil up to 350°. Rinse okra. Air dry or pat dry. Dip okra one at a time into egg wash, into flour mixture, back into egg wash being careful not to loose your mixture, then back into flour mixture. I keep a dry wash cloth handy to wipe my hands often to keep them dry. Continue to add more into your fryer depending on what size you have. 
Don't over crowd. Turn okra over with a fork to brown on other side.

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