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Can't get enough okra! Roasting is my usual cooking method but sometimes I just gotta fry up a big mess of okra.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!
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