INDIAN RIVER KITCHEN
MARY ANN SHAMBACH
Family recipes passed down from her grandma are the secret to the success of the
Summerlin clan as, left to right, Astor Summerlin, Polly Summerlin Moore, Margaret
Summerlin, and Bob Terry Jr. fry fish and hushpuppies for a crowd.
DANIELLE ROSE
OKRA FRIES
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.
months of the 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. E
INGREDIENTS
1 pound okra
High-heat oil, such as canola or peanut, for frying
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
SPICY RÉMOULADE
1 cup mayonnaise
2 tbsp. fresh lemon juice
2 tbsp. Dijon mustard
1 tbsp. capers, coarsely chopped
1 tbsp. pickle relish
2 tbsp. diced chives
2 tsp. hot sauce
INSTRUCTIONS
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
medium heat.
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
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