The Best Southern Fried Okra - Aletia DuPree

Name: The Best Southern Fried Okra - Aletia DuPree
Ingredients: 2 lbs okra (fresh or frozen), cut into ½-inch pieces; 1 cup buttermilk (or make your own by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit 5 minutes); 1 teaspoon salt; ½ teaspoon ground black pepper; 1 ½ cups self-rising flour; 1 ½ cups self-rising cornmeal (I prefer the yellow self-rising cornmeal); 2 cups vegetable oil, for frying (more will be needed as you begin to fry

"Golden, crispy, this fried okra is a Southern classic that never goes out of style. It’s lightly breaded, not heavy or greasy so every bite lets that fresh garden flavor shine through. Whether you’re serving it up for Sunday dinner or sneaking a few pieces straight out of the skillet (we’ve all done it), this recipe will make you a believer in why fried okra is a true Southern treasure...."

INGREDIENTS

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2 lbs okra (fresh or frozen), cut into ½-inch pieces

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1 cup buttermilk (or make your own by adding 1 tablespoon vinegar or lemon juice to 1 cup milk and letting it sit 5 minutes)

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1 teaspoon salt

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½ teaspoon ground black pepper

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1 ½ cups self-rising flour

•

1 ½ cups self-rising cornmeal (I prefer the yellow self-rising cornmeal)

•

2 cups vegetable oil, for frying (more will be needed as you begin to fry

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