Fried Okra

5.0(7)

I am posting this in tribute to the hours I spent as a child picking okra in my grandparent's garden. I never knew fried okra was a vegetable growing up, I thought it was a special treat only available in the summertime. Frozen okra was thrown into gumbo, but when it was fresh, we usually fried it. (Unless Daddy requested "stewed" okra.....his favorite, not ours!) I can't believe this version isn't on food.com, but I couldn't find it. Here's to a wonderful childhood!

by breezermom·published 2011-07-10

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Vegetable

Servings

(3–4)

Total time

20 min

prep 13 min

Calories / serving

169 kcal

Ingredients (9)

serves

vegetable oil, enough to fill your skillet no more than half way upvegetable-oil
1/4 cup cornmealcornmeal
1/2 cup all-purpose flourflour
1 teaspoon saltsalt
1/4 teaspoon black pepperpepper
1/4 teaspoon garlic powdergarlic-powder
1/8 teaspoon cayenne pepperpepper
1 lb fresh okra, sliced 1/2 inch thickokra
1/4 cup buttermilkbuttermilk

Instructions (6 steps)

01Heat the oil in a large, heavy-bottomed skillet (may use sauce pan, but you'll have to cook in more batches) to 350 degrees F.
02In a plastic bag, combine cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper. Shake it up to mix it up thoroughly.
03Place cut up okra in a bowl, and pour the buttermilk over it. Toss it so that each piece is coated with buttermilk.
04Add the okra to the bag with the cornmeal mixture in it, and shake it well to coat.

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