Fried Okra
(courtesy of Alex Downing, chef de cuisine, The Club at Rancharrah in Reno. Serves 4)
1 pound whole, fresh okra
½ cup buttermilk
¾ cup all-purpose flour
¼ cup potato starch
1 cup corn meal
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and pepper, to taste
Combine all dry ingredients with a whisk. Using edge of a butter knife, lightly scratch entire surface of okra; this will allow breading to adhere more effectively. Coat okra in buttermilk, drip off excess, and, in batches, add to corn meal mixture. Roll each piece to evenly coat, and transfer to sheet pan lined with parchment. Heat deep fryer or heavy-bottomed, deep, cast-iron pan to 350 degrees F. Working in batches, carefully add okra to hot oil, making sure pieces do not stick to each other or bottom of pan. Fry for 4 minutes or until golden brown. Drain on paper towels.
