Fried Okra with Green Goddess
Recipe courtesy of Chef Clayton Anderson and Chef Aaron Matyac.
as seen on episode “Okra | Willow Spring, NC“, Season 8
Cut okra to desired sizes. For popcorn size, cut in rings 1/4 to 1/2 inch wide. Or slice okra long ways.
Marinate okra in buttermilk to fully coat. For every quart of buttermilk, add:
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon fresh ground black pepper
- 2 eggs
Whisk everything in by hand
For the dredge:
Follow a ratio of 3:1 cornmeal to all-purpose flour. The full recipe is listed:
- 3 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon smoky paprika
- 1 teaspoon fresh ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
Marinate okra for 30mins to one hour. Do not marinate longer or it will cause the okra to become slimy and unpleasant to work with. Using a fork or small tongs, dredge marinated okra in the dredge using a large mixing bowl and constantly moving the dry. Try and not manipulate the okra before it is dredged. Using a spider or wide hole strainer, remove the okra from the mixing bowl of dredge and place on a sheet pan with the same ratio of cornmeal to flour. Fill a frying pan 1/2 way with preferred frying oil (canola, peanut) and heat to 350 degrees. Fry in small batches approximately 2 minutes or until golden brown. Season with salt. Tip: You can Freeze for convenience and then fry when ready to eat.
Green Goddess
- 1 ¼ oz. Basil
- 1 ¼ oz. Parsley
- 1 ¼ oz. cut chive
- 1/3 oz. dill
- 1/3 oz. mint
- 1 Tbsp. lemon zest
- 1 Tbsp. garlic powder
- 1 Tbsp. paprika
- 2 cups buttermilk
- 1 qt. mayo
- 1 pt. Greek yogurt
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. lemon juice
- 2 Tbsp. red wine vinegar
- 4 tsp. salt
- 2 tsp. black pepper
Directions:
- Cut all herbs fine, by hand.
- For nice flecks of herbs, combine half in the blender. For a more pure green color, place all herbs in the blender for the mix.
- Mix Worcestershire sauce, lemon juice, vinegar, salt; reserve for later.
- Reserve half of the herbs for later.
- Blend all other ingredients in a blender, leaving the herbs for the end. The desired product is a bright green color that is only muddled by overworking the herbs.
- Add the acid and salt mixture by hand.
- Add reserved cut herbs.
Category: Recipes