Over the years, I've tried all combinations of coatings in search of the best. One summer, a Southern Living recipe called for dipping in buttermilk then dredging in seasoned cornmeal. Tasty but a very hard thick crust with a slight tang.
I really prefer a thin light crisp crust on okra. This summer I settled on my favorite! First, I dipped the okra in egg white then dropped it in a ziploc bag of seasoned flour to coat. Panfried as usual.
Don't think I'll stray from this version! It is scrumdiddly!Pin It