Fried Okra
Fried okra is a staple of summer in the American South, and this version keeps it simple. The okra gets a soak in buttermilk, which helps the coating cling, then a shake in a bag of seasoned flour and corn meal. The corn meal gives a crisp, gritty crust that suits the tender pods inside. It works as a quick midday plate or a side at supper.
Instructions
Wash a couple of handfuls of fresh okra and let them drain. Cut off and discard the stems, then slice each pod into three or four pieces, about ¾ to 1 inch (2 to 2.5 cm) long.
Soak the pieces in buttermilk or plain milk, then drain them. To coat them quickly, put ½ cup flour and 1 cup corn meal in a plastic bag, add the spices you like, drop in the okra, and shake until every piece is covered.
Let the coated okra rest for a few minutes. If any pieces look soggy, dredge them again in the flour and corn meal mix.
Deep fry the okra in hot oil until it turns light to medium brown, which takes 2 to 3 minutes. Drain the pieces and serve them while they are still hot.
Make it personal.
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