Recipes

Buffalo fried pickled okra

Carlos Cruz

Executive Chef

Moneygun

Chicago
Ill.
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Menu Price: 
$8.00
Yield: 
3 servings
Ingredients: 
2
qt
Cider vinegar
2
c
Water
11/2
c
Sugar
11/2
c
Salt
3
tbs
Mustard seeds
3
tbs
Red pepper flakes
3
tbs
Coriander
1
Lb
Okra, whole
8
c
All-purpose flour
8
c
Cornmeal
12
each
Eggs, beaten
As needed
Oil
As needed
Buffalo sauce (see note)
1

Place vinegar, water, sugar, salt, mustard seeds, pepper flakes and coriander in a pot (with spices in a sachet) and bring to a boil. Pour over okra while still hot and refrigerate for at least 24 hours.

2

Set up 3 large bowls: one with flour, another with cornmeal and the last with eggs.

3

Dry off pickled okra on a sheet tray and then toss it in flour. Knock off all excess flour and place in eggs. Then toss a few at a time into cornmeal to get a coating all around okra.

4

Fry okra in 350-degree F oil for 2 to 4 minutes.

5

Toss okra in sauce and serve.

Notes: 
Note: 

Combine 8 cups hot sauce, 2 pounds butter and 1 1/2 cups honey.

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