Prep Time:
20 mins
Total Time:
46 mins
Ingredients
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1 poundfresh okrasee savings
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1/4 cupbuttermilksee savings
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3 largeeggssee savings
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1 cupyellow cornmealsee savings
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1 cupall-purpose floursee savings
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1 1/2 teaspoonssaltsee savings
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1 teaspoonground black peppersee savings
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1/2 teaspoonbaking powdersee savings
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Vegetable oil (for frying)see savings
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Directions
1.
Cut off and discard tip and stem ends of okra. Cut okra into 1/2-inch thick slices.
2.
Combine buttermilk and eggs. Add okra slices, stirring to coat. Cover and refrigerate for 20 minutes.
3.
Combine cornmeal, flour, salt, pepper, and baking powder.
4.
Remove okra from buttermilk mixture with a slotted spoon; discard buttermilk. Dredge okra, in batches, in cornmeal mixture.
5.
Pour oil to a depth of 2 1/2 inches in a Dutch oven or cast-iron skillet. Heat to 365 degrees over medium-high heat. Fry okra, in batches, for 6 to 7 minutes or until golden brown; drain on paper towels.
Note:
Alternate cooking method: Heat oil in a deep fryer to 365 degrees. Place okra in fryer basket. Fry okra, in batches, for 6 to 7 minutes, or until golden brown; drain on paper towels.
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