1 lb fresh okra, cut into 1/2-inch-thick slices
3/4 c buttermilk
1 1/2 c self-rising white cornmeal mix
1 t salt
1 t sugar
1/4 t ground red pepper
Stir together okra and buttermilk in a large bowl. Stir together cornmeal mix and next 3 ingredients in a separate large bowl. Remove okra from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess. Pour oil to depth of 1” into a large, deep cast-iron skillet or Dutch oven; heat to 375°. Fry okra, in batches, 4 minutes or until golden, turning once. Drain on paper towels.
Time: 20 minutes Serves: 6-8
If you have never had fresh fried okra, you are missing out. For years, I have eaten fried okra at BBQ restaurants and I thought that it was good. There is no comparison to homemade fried okra! This recipe was in the July 2010 issue of Southern Living.