Okra Popcorn

Check our Lucky 32 Southern Kitchen Blog Post – We Wouldn’t be a “Southern Kitchen” if We Didn’t Fry Okra

Okra Breader  *this recipe is to be used with 2 oz. of buttermilk for every ½ pound of okra

• ½ cup corn meal
• ½ cup corn flour
• 1 tbsp Creole Seasoning

Creole Seasoning

• 2 ½ tbsp paprika
• 2 tbsp salt
• 2 tbsp garlic powder
• 3 tsp black pepper
• 3 tsp onion powder
• 3 tsp cayenne powder
• 3 tsp oregano leaves
• 3 tsp thyme leaves

Combine all of the ingredients in a bowl and whisk until well-blended. Transfer the breader to a shallow dish for dredging. Barely trim the tops and bottom of the okra, cut into half-inch rounds, toss it in some buttermilk, dredge in the breader, shake in a sifter to remove the excess flour and then fry.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2020. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.