If you have ever seen okra, it looks like an angry pea pod or even a fuzzy bean. When cut open it is sticky and kinda weird. However this vegetable is unique because in my opinion it can be prepared only one real way. *mind you this is the only way I have ever had it*…Fry it. Fried foods are my weakness. However since we have once lonely okra plant in the garden, it begs to be fried. Here is a recipe that I made tonight and I eat as I type this….amazing…
- 6 cups oil, for frying
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons mixture of salt, pepper and garlic powder
- 1/4 teaspoon cayenne pepper
- 2 pounds fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
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, salt, garlic, pepper, and cayenne pepper. Dip okra in buttermilk 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.) Remove from oil, drain on paper towels, and then serve immediately.
Paula Deen, thank you so much.