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cracked black pepper
bacon grease (optional)
Earlier in the day, or a few days ahead, boil or bake 4 medium or 3 large potatoes.
When ready to prepare the recipe, skin the potatoes. Dice the potatoes in 1/2 to 3/4 inch cubes. Season with 1/2 teaspoon salt. Set aside.
Put the sliced okra in a bowl. Pour buttermilk over the okra just to cover.
Combine the flour, cornmeal, salt, pepper and garlic powder.
Lift the okra out of the buttermilk a little at a time, letting the excess buttermilk drain off the okra.
Roll the drained okra in the cornmeal mixture in small batches. Set the okra on wire rack or foil until all of the okra breading is complete
Heat a 10-12" iron skillet (or nonstick skillet) on medium heat while finishing the breading process.
When the skillet is hot, add vegetable oil and the (optional) bacon grease to completely cover the bottom of the skillet.
As the oil begins to shimmer, start frying the okra in uncrowded batches. Add vegetable oil as needed.
Set aside the fried okra, taking care to give the pieces room to "set" the breading. (Avoid making the okra steam.)
Once the okra is done and removed from the skillet, sauté the diced onion.
When the onion is translucent, stir in the diced potatoes. Keep cooking until the potatoes have a crispy edge.
Gently stir in the breaded & cooked okra. Don't overdo; you don't want to pulverize the okra.
Serve once the ingredients are thoroughly combined.
Last Updated: Wed, Sep 21, 2016