Instructions
- Wash and thoroughly dry the Okra. Cut into 1/2 inch pieces.
- In a small bowl, combine all Creole Spice Blend ingredients.
- In a medium bowl, whisk together Stone-Ground Cornmeal, Rice Flour, and 2 tablespoons of the Creole Spice Blend.
- In a separate bowl, whisk together Buttermilk and Egg Yolks.
- Heat Rendered Duck Fat in a 12-inch Cast Iron Skillet over medium-high heat to 350°F (175°C).
- Dredge Okra pieces in the Wet Batter, then coat thoroughly with the Breading mixture, pressing to adhere.
- Carefully add Okra to the hot Duck Fat in batches, being careful not to overcrowd the skillet.
- Fry for 3-4 minutes per batch, turning occasionally, until deep golden brown and very crispy.
- Remove Okra with a slotted spoon and place on a paper towel-lined plate to drain excess fat.
- Sprinkle with remaining Creole Spice Blend and serve immediately.
