- Course: Hors D'oeuvre, Side Dish
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 32 Times
Can be made ahead of time.
Fried okra is a dynamite side dish for all sorts of entrèes. But it’s as addictive as popcorn, so we often pass it during cocktail hours as a snack. Keep the fried okra warm in the oven in an uncovered earthenware dish. When the first guests arrive, fill a few butcher-paper or newspaper cones with the okra, shake some chile flakes and sea salt over them, and pass the cones around while the guests are tucking into their cocktails.
1. Preheat the oven to 225 degrees.
2. Heat the oil in a 12-inch cast-iron skillet or a 3-quart enameled cast-iron casserole until the temperature on a candy thermometer reads 375 degrees.
3. In a large bowl, whisk together the eggs and milk until they are well combined, about 1 minute. In a medium bowl, sift the cornmeal, flour, salt, and pepper together twice. Add the okra to the egg mixture and toss until it is evenly coated. Scatter half the dredge over the okra and toss to coat. Scatter the remaining dredge over the okra and toss again.
4. Transfer about one-third of the okra to the oil with a slotted spoon and fry in batches, turning as necessary with the spoon, until the slices are golden brown all over, about 2 minutes per batch.
5. Using the slotted spoon, transfer the okra to a plate lined with a double thickness of paper towels. When it has drained, transfer to a ceramic serving dish that holds heat well and place in the oven until ready to serve.
6. Dust the okra with red pepper flakes and sea salt, if desired, and pass a cruet of Pepper Vinegar around the table when you serve.
This recipe serves 12 and does not include optional sea salt.