I was a bit timid about frying but these okras turned out hot and delicious! Added red pepper to cornmeal mixture. Served with squash casserole, onion and cuke salad and grilled chops for a perfect summer dinner.
- 1 pound small whole okra, stems trimmed
- 2 cups buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Vegetable oil
- Combine okra and buttermilk in a large bowl; toss to coat. Combine cornmeal and next 3 ingredients in a medium bowl. Drain okra, discarding buttermilk. Toss okra in cornmeal mixture to coat. Pour oil to depth of 2 inches into a Dutch oven; heat to 350°. Fry okra, in batches, 4 minutes or until golden. Drain well on paper towels. Sprinkle with additional salt, if desired.
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