Prep 10 mins
Cook 30 mins
This is another recipe I grew up with. This is passed down from word of mouth, no one has ever written it down before! Fresh, fried okra is soo simple to fix and soo good!
- 453.59 g fresh okra, cut into pieces (don't use the top of the stem but the bottom is wonderful to eat)
- 473.18-709.77 ml cornmeal
- 1 egg
- 473.18 ml buttermilk (regular or lowfat milk is fine, too)
- salt and pepper
- In a big bowl beat egg with a fork, pour milk in and combine. Pour the cornmeal in another big bowl.
- Pour enough oil in a big skillet, halfway up, or you can use a deep fryer. Set heat to Medium-high.
- Put some okra pieces in milk mixture and then coat in cornmeal batter. Fry in skillet 10-15 min, occasionally turning/stirring them around. They are done when crispy and golden brown but not black!
- Drain on paper towel lined plate. Sprinkle with salt and pepper (i don't use pepper but some people prefer it).
- Repeat with rest of okra till all gone. Enjoy!
Fantastic, and the only way to fix it! We love ours with a pot of pinto beans and ham hocks, and of course, crusty cornbread, slathered with fresh butter.
When I first read this recipe, I doubted the amount of cornmeal. Actually the 2 to 3 cups is pretty close. I didn't measure the cornmeal, used the dump and stir method. In order to ensure that the oil was hot, I always put in one piece of the breaded okra and as the oil heats up it begins to sizzle and rises to the top. I then add additional okra and fry in small batches. This helps to keep the oil from cooling down to much and helps to ensure crisp, golden brown okra. I added salt and pepper to the cornmeal and then everyone was able to add more salt as needed. This brings back memories of childhood.
this is how my family makes okra to we were statiooned down south and we learned alot of southern cooking even though marines stuck pretty close together we still had to go to school