Recipe courtesy of Emeril Lagasse
Print
Total:
50 min
Prep:
35 min
Cook:
15 min
Yield:
4 servings

Ingredients

  • 1 pound okra
  • Buttermilk
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • Essence, recipe follows
  • Oil, for frying
  • Salt and pepper
Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Directions

With a sharp knife, slice the okra into 1-inch slices. Season the okra with salt and pepper. Marinate the okra in buttermilk. Marinate for 30 minutes and drain. Place 1 quart of oil in a saucepan. Heat the oil. In a shallow dish, mix the flour and cornmeal together. Season the flour with Essence. Dredge the okra in the seasoned flour/cornmeal mixture, coating the okra completely. Fry the okra in the hot oil until golden brown, about 2 to 3 minutes. Fry the okra in batches. Remove the okra from the oil and drain on a paper-lined plate. Season with salt and pepper.

Emeril's Essence Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

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