Fried Okra with Buttermilk Ranch

Ingredients

Equipment Needed

• •Large Dutch oven or deep cast iron skillet
• •Deep-fry or candy thermometer
• •Spider strainer or slotted spoon
• •Wire cooling rack set over a baking sheet

Instructions

1. 1

   Make the buttermilk ranch

   Start with the ranch because it needs time for the flavors to marry. Whisk together the mayonnaise and buttermilk until smooth and creamy. Stir in the chives, dill, parsley, minced garlic, vinegar, onion powder, salt, pepper, and that pinch of cayenne. The cayenne should whisper, not shout. Taste it now. Adjust salt if needed. Cover and refrigerate while you work on the okra. That resting time lets everything get acquainted.

   Fresh herbs make all the difference here. Dried herbs will work in a pinch, but use half the amount and know that you're compromising.
2. 2

   Soak okra in buttermilk

   Place your sliced okra in a large bowl and pour the buttermilk over it. Toss gently so every piece gets coated. The buttermilk does two things: it tenderizes the okra slightly and gives the cornmeal something to grab onto. Let this sit for at least fifteen minutes while you prepare everything else. I've soaked okra for up to an hour with beautiful results.

   Cutting okra releases that mucilaginous quality some folks complain about. The buttermilk soak and high-heat frying eliminate any sliminess entirely.
3. 3

   Build the seasoned coating

   In a shallow dish or pie plate, whisk together the cornmeal, flour, Cajun seasoning, garlic powder, onion powder, cayenne, salt, and black pepper. This is where the flavor lives. Don't be shy. Take a pinch of the mixture and taste it. It should be boldly seasoned because the okra absorbs only a fraction of what it touches. At Lagniappe, we always season the coating more aggressively than you might expect.

4. 4

   Heat the oil properly

   Pour enough oil into a large Dutch oven or deep cast iron skillet to reach a depth of three inches. Heat over medium-high until a deep-fry thermometer reads 375 degrees. This temperature is critical. Too cool and the okra absorbs oil and turns greasy. Too hot and the coating burns before the okra cooks through. Set up a wire rack over a baking sheet nearby for draining.

   No thermometer? Drop a small piece of bread into the oil. If it sizzles immediately and turns golden in about sixty seconds, you're in the right zone.
5. 5

   Dredge the okra

   Working in batches, lift the okra from the buttermilk, letting excess drip off for just a second. Toss into the seasoned cornmeal mixture and shake the dish to coat evenly. The pieces should be completely covered with no wet spots showing. Use your hands to press the coating on if needed. Shake off excess and transfer to a plate.

6. 6

   Fry until golden and crunchy

   Carefully lower a single layer of coated okra into the hot oil. Don't crowd the pot, work in batches of about a cup at a time. The oil temperature will drop when you add the okra, so watch it and adjust heat to maintain 350 to 375 degrees. Fry for three to four minutes, stirring gently once or twice, until the pieces are deep golden brown and the coating is shatteringly crisp. The sizzling will quiet down when they're nearly done.

   Resist the urge to touch them constantly. Let the oil do its work. Too much stirring knocks off the beautiful coating you built.
7. 7

   Drain and season immediately

   Transfer fried okra to the wire rack using a spider or slotted spoon. The moment they hit the rack, hit them with a light sprinkle of salt. That's the bayou way: season while hot so the salt sticks and melts into the crust. Let the oil come back to temperature between batches. Keep finished okra warm in a 200 degree oven if needed, but they're best eaten within fifteen minutes of frying.

8. 8

   Serve with cool buttermilk ranch

   Pile the hot fried okra in a paper-lined basket or on a rustic platter. Serve the cold buttermilk ranch alongside for dipping. The contrast of hot, crunchy, spicy okra against cool, creamy, herbed ranch is what makes this dish unforgettable. Watch people reach for piece after piece. When the last bite is as good as the first, you've done it right.

Chef Tips

• •Look for okra pods no longer than three inches. Bigger pods turn woody and tough. Fresh okra should snap cleanly when you bend it, never rubbery or limp.
• •Peanut oil is traditional for Southern frying because it handles high heat without smoking and adds subtle nutty flavor. Vegetable oil works fine if allergies are a concern.
• •Make extra ranch. It keeps refrigerated for a week and you'll find uses for it: drizzled on grilled chicken, dipped with raw vegetables, spooned over baked potatoes.
• •If you're feeding a crowd, bread all the okra before you start frying. The coating holds for about thirty minutes without getting soggy.

Advance Preparation

• •Buttermilk ranch can be made up to three days ahead and refrigerated. The flavor improves overnight as the herbs bloom.
• •Okra can be sliced and soaked in buttermilk up to four hours ahead, kept refrigerated.
• •The coating mixture can be prepared the day before and stored at room temperature in an airtight container.
• •Fried okra is best fresh but will hold in a 200 degree oven for up to twenty minutes. Do not cover or steam will make it soggy.

Frequently Asked Questions

Nutrition Information

1 serving (about 230g)