Fried Okra
Recipe adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin
For a taste of the Carolina Low Country, try this savory side of fried okra.
This recipe is part of our healthy soul food menu.
This recipe is part of our healthy soul food menu.
Servings: Serves 4
Ingredients
Directions
Note: Gullah is the name for the African-American culture of the Carolina Low Country—the region in and around Charleston and the coastal islands. Traditional Gullah cooking uses a special spice blend, similar to Cajun seasoning. It can also be used to season meat, fish, or omelets.
Combine 2 cups milk, flour, cornmeal, and Gullah seasoning for fried foods to make a thick batter. Add 1/4 cup milk as necessary to make a batter that will coat the okra.
Heat the oil in a skillet to 375°. Working in batches, dip the okra slices in the batter and fry for 4 to 5 minutes or until crisp and golden brown. Drain on paper towels. Season with salt to taste. Serve immediately.
This recipe is adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin (available at EveningPostBooks.com). Gullah Cuisine restaurant is in Mt. Pleasant, South Carolina.
Combine 2 cups milk, flour, cornmeal, and Gullah seasoning for fried foods to make a thick batter. Add 1/4 cup milk as necessary to make a batter that will coat the okra.
Heat the oil in a skillet to 375°. Working in batches, dip the okra slices in the batter and fry for 4 to 5 minutes or until crisp and golden brown. Drain on paper towels. Season with salt to taste. Serve immediately.
This recipe is adapted from Gullah Cuisine, by Charlotte Jenkins and William Baldwin (available at EveningPostBooks.com). Gullah Cuisine restaurant is in Mt. Pleasant, South Carolina.
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