Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
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What a revelation! Use a meat mallet to smash okra and create more surface area for crispy-brown goodness. Try this at home.

Recipe by Southern Living June 2014

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Recipe Summary test

hands-on:
40 mins
total:
40 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Use a meat mallet to smash okra, starting at tip of pod and working toward stem end. Place buttermilk in a shallow dish, and place cornmeal in another shallow dish. Stir desired amount of salt and pepper into buttermilk and cornmeal. Dip okra in buttermilk; dredge in cornmeal, shaking off excess.

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  • Pour oil to a depth of 2 inches into a large Dutch oven; heat to 350°. Fry okra, in batches, 2 to 3 minutes or until brown and crisp, turning once. Remove okra, using a slotted spoon; drain on paper towels. Add salt and pepper to taste; serve.

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