Fried Okra! Oh where, oh where do I begin? This born & breed southern comfort dish dates back well before I was even born. And In My Family We Love Ourselves Some Fried Okra. But who wouldn’t love this Southern delicacy? Well to be totally honest I don’t to much care for okra unless it’s FRIED! Yep, that’s the only way I’ll eat it. Fried and seasoned to perfection. I can just taste it now. Yummy, Yummy, Yummy!
- 6 cups oil, for frying
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- 2 pounds frozen or fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
- hot sauce
- salt, pepper, garlic powder, onion powder; to taste
- Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.)
- In a medium bowl, combine cornmeal, flour and seasonings. Set aside.
- In another bowl mix buttermilk and a couple dashes of hot sauce. Set aside.
- Dip okra in buttermilk mixture and then dredge in cornmeal-flour mixture to coat well.
- Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches. They are prone to stick together.)
- Remove from oil, drain on paper towels. Lightly season with salt, pepper, garlic powder and garlic powder. Serve immediately.