INGREDIENTS:

  • 2 cups of okra, washed
  • 2 cups of buttermilk
  • 1 cup of cornmeal
  • ¼ cup of all-purpose flour
  • 1 pinch of cayenne
  • Vegetable oil (for frying)
  • Salt and pepper to taste

INSTRUCTIONS:

  1. Place at least 2 inches of vegetable oil in a large skillet and allow the oil to reach 350o.
  2. Pick through the okra, any okra smaller than the size of your pinky, leave whole. Cut any larger than the size of your pinky in half and at an angle. In a bowl, combine the buttermilk and okra. Let sit for at least 5 minutes.
  3. Meanwhile, prepare the cornmeal mixture. Combine cornmeal, flour, cayenne, salt and pepper in a shallow dish. Stir ingredients together with a fork. Make sure that you put a good amount of seasoning in at this point, don’t be stingy. Drain the okra from the buttermilk and gently roll the okra in the cornmeal mixture. Shake off any excess breading.
  4. Carefully place the okra in the hot oil. Let the okra brown on both sides and place on a plate lined with a paper towel to drain. Sprinkle with more salt. Use immediately.

Credit: For the Love of the South