Prep 13 mins
Cook 7 mins
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!
- Heat 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.
- In a plastic bag, combine cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper. Shake it up to mix it up thoroughly.
- Place cut up okra in a bowl, and pour the buttermilk over it. Toss it so that each piece is coated with buttermilk.
- Add the okra to the bag with the cornmeal mixture in it, and shake it well to coat.
- Carefully add the okra to the hot oil, and cook until golden brown. You may need to cook it in batches, depending on the size of your skillet or pan.
- Remove from oil, and drain on paper towels. Test a piece to check and see if you need to add more salt. Do so if needed. Serve immediately and enjoy!
So good! I used whole frozen baby okra which is about an inch in length. I loved the addition of the cornmeal and the kick of cayenne.
these were good .i like the addition of garlic powder and cayenne simple to make , those that dont know about the brown paper bag for frying it really works to shake off excess breading but really coat the product
I used the breading part of the recipe to make fried green tomatoes. Instead of buttermilk I used yogurt thinned with milk, and I used Tony Chachere's Creole seasoning since I had neither cayenne pepper nor garlic powder. Everyone who tried them was pleased with the crispness and flavor. Thanks for sharing!