Fresh Whole Milk
Canola Oil
Batter
1 cup Corn Meal
1 tbs Creole Seasoning*
1 tsp Garlic Powder
1 tsp Paprika (plain - not smoked)
1 tsp Black Pepper
*I use Emeril Lagasse's recipe for his "essence" creole seasoning which you can find on emerils.com
The amount of okra you plan to make will determine how much batter and milk you need. For a side serving for 6-8 people, use about three times the amount of batter listed above and 1-1/2 to 2 pounds of okra and three cups of milk. (1.) Cut okra into 1/2 inch slices and soak in milk. (2.) Mix the dry batter together in a large bowl and roll okra in batter by hand to coat thoroughly. Let them rest at least 30 minutes before cooking so the batter will stay on while cooking. (3.) Add about 3/4 inch of canola oil to a non-stick skillet and place over medium-high heat until the surface begins to ripple. Carefully add the okra to skillet in small batches and cook until golden brown. Put cooked okra in a large oven-safe bowl with a paper towel in the bottom and place in a preheated 175˚F oven to keep warm as you cook the rest.
Crunchalicious!
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