- 1 cup vegetable oil
- 1 large egg, lightly beaten
- 1 tablespoon water
- 1 cup buttermilk
- 1/2 cup all-purpose flour
- 1/2 cup panko
- 3/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 pound okra, stemmed and sliced into 1/4-inch pieces
Line a plate with paper towels and set aside.
Heat the oil to 350˚F in a deep-fryer or deep, heavy skillet. Whisk together the egg, water, and buttermilk in a small bowl. In a paper bag, combine the flour, cracker crumbs, salt, and pepper.
Dip the okra into the buttermilk mixture, using a slotted spoon. Place the okra in the bag and shake until well coated. With another slotted spoon, remove the okra from the bag, shake gently to remove the excess flour, and place on a rack.
Fry the okra in the hot oil in batches until deep golden brown, 2 to 3 minutes. Drain on the plate, sprinkle with additional salt, if desired, and serve immediately.
Serves 4-6 as an appetizer or side. From Serious Eats