Remember the fried okra I made yesterday and couldn’t stop eating? It was a modified version of one I found on a great New Orleans cooking site which calls for 3 egg yolks and buttermilk. I didn’t have any buttermilk and I purely hate separating eggs not knowing what to do with the part the recipe asks you to set aside (the whites in this case), so I made some changes. Here is my recipe:
Don’t Want To Separate Eggs Fried Okra
1 lb. okra, sliced
1 whole egg
1/2 cup plain yogurt
2 to 3 tsp. Louisiana hot sauce
1/2 tsp. garlic powder
1/2 tsp. salt
cornmeal mix as needed, about a cup
Mix up the egg and yogurt and hot sauce, garlic, and salt. Stir in the okra and let it sit for about 15 minutes.
Put about a half a cup of cornmeal in a paper bag and add about a third of the okra. Shake it around until the okra is coated.
Using your hands, take the okra out of the bag and put into a colander to toss off the excess cornmeal.
Put the battered and mealed okra into a large skillet in which you have heated about a quarter to a half an inch of canola or your favorite frying oil over medium heat.
Brown on all sides and drain on towels.
Continue in this way with the remainder of your okra. Add enough cornmeal mix to each batch to coat the okra well. Salt to taste as soon as you take a batch out of the skillet while the okra is still hot.