This summer I inherited some okra and knew there was just one way I wanted to eat it. Fried. Okra is delicious. I love it in soups. I love it in gumbo. But fried okra? That’s the best.
Earlier this year, I set out to try to recreate some classic meat recipes that use milk and egg, but without the milk or egg. One thing I had a lot of trouble with was getting a good coating of flour when frying chicken or pork chops. After my unsuccessful store-bought vegan "buttermilk" and various "egg" concoctions from earlier this year, I went searching online for a better way to coat the okra. The answer? Making my own “buttermilk” with soy milk and a little apple cider vinegar.
You know, in another life (before dairy was poison), I've made a similar buttermilk replacement many times. All you have to do is mix cow’s milk with a little bit of vinegar, let it curdle for a minute, and throw it into whatever you was baking (without tasting the lumpy product). My grandmother may be horrified, but I’m not going to buy a pint of buttermilk to use ½ a cup! I'm definitely going to use whatever milk I have at my house! More importantly, those biscuits tasted great! I just had no idea that it would work the same way for plant based milk. Some quick research online and it turns out the acid in vinegar reacts with the milk proteins and that’s what curdles. So, it makes sense that soy milk would be the best substitute. I haven’t tried pea protein, but I think that could work, too. Look at how awesome this okra turned out!
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