Bobs Fried Okra Fingers Recipes

Steps:

• I use my cast iron deep fryer for this.You can use any deep fryer. Maintain oil temp between 325 and 350. Clean okra and remove stems. Dry okra, In a shallow bowl add the buttermilk,a few dashes of hot sauce and okra set a side for at least a 1/2 hour.
• In another dish mix,all dry ingreadents.(I add a little red pepper flakes also.Mix very well. remove okra from buttermilk and roll in cornmeal,flour mix. Drop into hot oil(be very carful so as not to get burnt) Fry 3-5 minutes. Turning once. Drain on papper towl...

Steps:

• 1. Rinse the okra off in a strainer.
• 2. Chop up okra into bite size pieces removing the head and the tip of the tail. Just throw those 2 pieces away.
• 3. If you like a thicker breading like in the picture then place the okra in a bowl with water in it. This helps to bring out the slime and the breading sticks to it better. (yes I said slime, you will see what I'm talking about in a minute) After you soak the okra for about 2 minutes or so, drain them and set aside.
• 4. Dredge the okra in the flour mixture and throw those bad boys in the fryer.
• 5. *If you don't like your breading too thick then do not put your okra back into the water after it is cut. Just dredge into the flour mixture and throw them into the fryer without crowding too much.
• 6. Fry the okra in oil at 375 degrees for 5-7 minutes or until golden brown. If you don't have a fryer then place them in oil in a deep frying pan and cook over med- medium high heat till golden brown, turning when necessary.
• 7. Drain on a paper towel and sprinkle with salt.
• 8. *TIP: you don't want your whole okras much more than 3 inches long. The bigger okras tend to be too hard and do not fry up very well. You can also squeeze them and see how hard they are.

Steps:

• Pour a few inches of vegetable oil into a heavy-bottomed pot, preferably cast iron. Heat the oil to 350 degrees F.
• Meanwhile, put the okra in a large bowl and toss with the beaten egg. Let the okra stand for 5 minutes to absorb the egg.
• In a separate medium bowl, whisk the rice flour, cornstarch, paprika, and 1/4 teaspoon salt. Remove the okra from the large bowl, allowing excess egg to drip back into the bowl, then transfer the okra to the flour mixture. Toss the okra to dredge evenly. Lift from the flour and shake off the excess.
• Cook the okra in batches in the hot oil until golden and crunchy, 3 to 5 minutes, depending on size.
• Remove with a slotted spoon and place on a paper towel-lined plate. Season with salt immediately. Repeat with the remaining okra.

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.