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Before you jump to Rustic Fried Okura recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Choose water over other drinks. Soda and coffee, when used in moderation, aren’t that bad. Using them for your only source of hydration, conversely, is dumb. Drinking water instead of other kinds of drinks is a good way to aid your body in its health and hydration. This also helps you lower your caloric intake by hundreds of points without requiring you to buy and eat gross diet foods. Water is ordinarily one of the keys to really losing weight and getting healthy.

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We hope you got benefit from reading it, now let’s go back to rustic fried okura recipe. You can have rustic fried okura using 9 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Rustic Fried Okura:

1. You need 1 lb of okra.
2. Provide 1/2 cup of all purpose flour.
3. Prepare 1/2 cup of corn Bob's Mill medium grind meal.
4. Provide 1/2 cup of buttermilk (or an egg if you don't have it).
5. Get 1/2 tsp of kosher salt.
6. Provide 1/2 tsp of pepper course ground.
7. Take 1 tsp of shichimi togarashi.
8. You need 1/2 tsp of nori furikake.
9. Use or two dash of tabasco sauce of.

Instructions to make Rustic Fried Okura:

1. Wash and slice the okra to your preference. I usually slice them diagonally into two or three pieces depending on size taking care to leave the tip piece a little longer..
2. Add the tabasco to the buttermilk in a medium sized bowl big enough to hold a frying batch and add the first batch or okra to it to sit for a few minutes (about 1/3 pound or so depending on your frying solution)..
3. Mix the flour, cornmeal, salt, pepper, shichimi and furikake in another similar sized bowl..
4. Use a spider strainer or slotted spoon to remove the okra from the buttermilk and coat in small batches then move to the fryer..
5. I use a deep fryer and cook the okra for about 5-7 minutes until golden brown at about 355 degrees, but you can also fry in a cast iron skillet or other pan with 3/4-1" of oil at the same temp (or medium-high as it were)..
6. Strain the okra of the oil and let dry for a couple minutes, the serve tossed with more shichimi or salt as you like. Repeat with remaining batches. Bam! as they say..

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