Bobby loves okra “cooked any way and all ways.” Mom Prudhomme fried it, boiled it, pickled it, and made okra salad. When she cooked fried okra and onions, Bobby says, “she used green onions, because that’s what we raised in the garden, and she fried the tops and bottoms together.” This recipe features red onions and Chef Paul’s signature Magic Seasoning Salt®, giving the crispy coating that perfect blend of flavors. Fried okra and onions make an excellent side dish with corn on the cob, field peas, and sliced garden tomatoes–and be sure to serve hot buttered cornbread, too.
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Featuring
Servings
Makes 4 to 6 side-dish or 2 to 3 snack servings
Ingredients
¾ pound 1” sliced fresh okra, about 1 quart
1 packed cup thinly sliced red onions separated into rings
6 tablespoons vegetable oil
¼ cup white vinegar
2 Tablespoons Magic Seasoning Salt®
Additional ingredients:
½ cup plus 2 tablespoons corn flour
½ cup plus 2 tablespoons yellow cornmeal
Vegetable oil for frying
1 packed cup thinly sliced red onions separated into rings
6 tablespoons vegetable oil
¼ cup white vinegar
2 Tablespoons Magic Seasoning Salt®
Additional ingredients:
½ cup plus 2 tablespoons corn flour
½ cup plus 2 tablespoons yellow cornmeal
Vegetable oil for frying
How To Prepare
Place the okra in a medium-size bowl. Add the onions, oil, vinegar, ½ teaspoon of Magic Seasoning Salt, mix gently to coat okra and onion rings well. Let sit about 15 minutes. Drain well and remove onions to another bowl. Note: The drained, seasoned oil and vinegar are good used as a salad dressing or to marinate other vegetables for a salad.
Thoroughly combine the remaining Magic Seasoning Salt, the corn flour, and cornmeal in a pan (pie and cake pans work well), mixing well.
In a deep skillet or deep fryer, heat oil at least 2 inches deep to 350 degrees. Dredge okra in seasoned flour mixture, turn with a fork to coat thoroughly. Let sit in the flour mixture about 5 minutes. Shake off excess flour and slip okra slices into the hot oil. Fry in batches until very crisp, about 4 minutes, turning at least once. Do not crowd. (Adjust heat as needed to maintain about 350 degrees.) Drain on paper towels.
Dredge the onions in the same flour mixture while the last batch of okra is frying, let sit in mixture about 5 minutes. Fry onions in batches in the hot oil until crisp, about 3 minutes; do not crowd. Drain on paper towels.
Thoroughly combine the remaining Magic Seasoning Salt, the corn flour, and cornmeal in a pan (pie and cake pans work well), mixing well.
In a deep skillet or deep fryer, heat oil at least 2 inches deep to 350 degrees. Dredge okra in seasoned flour mixture, turn with a fork to coat thoroughly. Let sit in the flour mixture about 5 minutes. Shake off excess flour and slip okra slices into the hot oil. Fry in batches until very crisp, about 4 minutes, turning at least once. Do not crowd. (Adjust heat as needed to maintain about 350 degrees.) Drain on paper towels.
Dredge the onions in the same flour mixture while the last batch of okra is frying, let sit in mixture about 5 minutes. Fry onions in batches in the hot oil until crisp, about 3 minutes; do not crowd. Drain on paper towels.
