Fried Okra - Dee Dee's

Diane Hopson Smith

By
@DeeDee2011

Buttermilk seems to be the key to getting okra to turn out just the way we like them.

I've tried egg whites before but I think the buttermilk does a better job in getting the crust just right for our taste. Yum!


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Comments:

Serves:

as many as you like

Method:

Pan Fry

Ingredients

fresh okra, sliced
buttermilk
salt and pepper to taste
aunt jemima's buttermilk cornmeal
canola oil

Directions Step-By-Step

1
Slice okra and soak in buttermilk.
2
Mix cornmeal, salt and pepper together in a bowl with plastic top or a large ziploc bag.
3
Drain off as much of the buttermilk as you can. NOTE: it will still be thick.
4
Heat oil in iron skillet. I heat up to a medium high. NOTE: I use a 10-inch (seasoned) iron skillet, however, I would think you could use a deep fryer as well.
5
Add okra, several at a time to cornmeal to coat. You can put cornmeal mixture in plastic bag or a covered bowl and shake the okra.
6
Fry in hot oil until golden brown, being careful to not over crowd the skillet.
7
Remove from skillet, drain excess oil on paper towels.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American