CUMIN SEED CRUSTED FRIED OKRA

    INGREDIENTS: 1 pound fresh okra (If you can’t find fresh, frozen works just as well) 1 cup buttermilk 2 cups all-purpose flour 2 teaspoons salt ½ tablespoon cumin seeds ¼ teaspoon pepper ¼ teaspoon cayenne pepper grapeseed, vegetable or canola oil, for frying  INSTRUCTIONS: Clean okra and cut into “wheels” about ½ inch thick. Put okra into a bowl and cover with the buttermilk, making sure all of the okra is well-coated. Let this sit for at least 15 minutes.  Heat oil in a heavy bottomed pan or deep fryer to 350F. If you’re using a pan, you want enough oil to go about 1 inch high up the pan.  In another bowl, mix together flour, salt, pepper, cumin seeds and cayenne pepper.  Drain okra and dredge in the flour mixture, turning to coat all sides. Carefully drop the okra into the oil and fry until golden brown…be sure to turn the okra so that it fries evenly. Once the okra is out of the oil, drain it on paper towels and immediately sprinkle with kosher salt and toss. Serve hot with your sauce of choice.

 

INGREDIENTS:
1 pound fresh okra (If you can’t find fresh, frozen works just as well)
1 cup buttermilk
2 cups all-purpose flour
2 teaspoons salt
½ tablespoon cumin seeds
¼ teaspoon pepper
¼ teaspoon cayenne pepper
grapeseed, vegetable or canola oil, for frying

INSTRUCTIONS:
Clean okra and cut into “wheels” about ½ inch thick. Put okra into a bowl and cover with the buttermilk, making sure all of the okra is well-coated. Let this sit for at least 15 minutes.

Heat oil in a heavy bottomed pan or deep fryer to 350F. If you’re using a pan, you want enough oil to go about 1 inch high up the pan.

In another bowl, mix together flour, salt, pepper, cumin seeds and cayenne pepper.

Drain okra and dredge in the flour mixture, turning to coat all sides. Carefully drop the okra into the oil and fry until golden brown…be sure to turn the okra so that it fries evenly. Once the okra is out of the oil, drain it on paper towels and immediately sprinkle with kosher salt and toss. Serve hot with your sauce of choice.

Santana Caress Benitez