INDIAN RIVER KITCHEN
year. Grandma taught me to pick pods no bigger around than
your thumb, because they’re the most tender.
She usually stewed them with tomatoes and onions, but
she also taught me that okra, like pretty much everything,
tastes best fried. It was not unusual for her to have two
electric fryers going at once. I watched her slide the okra
into the hot oil. We waited while the nuggets bobbed and
sizzled, quickly turning golden brown. She’d hand me bites
on paper towels when they were cool enough to eat. It’s
such a delicious contrast between the crunchy cornmeal
coating and the warm, tender okra inside.
For those of us without an electric fryer or two, deep-frying
can be a daunting task, but you can make a batch of okra fries
in a cast-iron skillet without a ton of oil or too much fuss. I
slice the pods lengthwise, like fries, perfect for dipping in a
spicy rémoulade. It’s an update to a Southern classic, and I
think my grandma would approve.
Monday - Friday
2pm to 9pm
Saturday - Sunday
10am to 9pm
Laid back Vibe
A Butcher Shoppe & a bit more...
Offering the Finest & Freshest Cuts
Come In and Taste the Difference
• Fresh Pasture/Farm raised, Antibiotic/Hormone Free
• Full line of Certified Black Angus Beef
• Steaks Dry Aged On Site & Cut To Order
• Hand Pumped Sausages
• Delicious Prepared Meals for 2+
Locally Owned & Operated
Thank you to our customers for making
our shop successful these past 10 years!
772.794.0040 • 709 17th Street, Vero Beach, Florida 32960
1 pound okra
High-heat oil, such
as canola or peanut,
1 ½ cups fine cornmeal
½ cup flour
2 tbsp. cornstarch
1 tbsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. smoked paprika
1 tsp. black pepper
½ tsp. cayenne pepper
1 1/2 cups buttermilk
1 cup mayonnaise
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
1 tbsp. capers, coarsely
1 tbsp. pickle relish
2 tbsp. diced chives
2 tsp. hot sauce
Trim dried stems from the okra, leaving the caps. Slice
larger pods lengthwise into quarters; smaller pods can be
sliced in half.
In a large, deep-sided cast-iron skillet fitted with a deepfrying
thermometer, heat about 2 inches of oil to 350°F over
In a large bowl, combine the cornmeal, flour, cornstarch
and seasonings. Pour the buttermilk in a separate bowl.
Working in batches, toss a handful of okra into the
cornmeal mixture. Shake off excess and place okra in the
buttermilk, then transfer back to the cornmeal mixture. Toss
the slices, making sure they’re evenly coated. Allowing the
okra to sit for a minute or two in the cornmeal mixture will
help it stick.
Carefully drop each slice of okra into the hot oil. Do not
overcrowd the pan. Fry about 3-4 minutes, turning as
needed, until evenly golden brown. Transfer to a platter
lined with paper towels. Repeat with remaining okra.
Serve hot with rémoulade for dipping.
For the rémoulade: Combine all ingredients in a bowl.
Chill until ready to serve.
Best Kept Little Secret in Town
601 Seaway Drive, Fort Pierce, FL 34949