October 01, 2017
Dinner, Side Dishes, Dairy,
Vegetables, Okra , Southern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Deep Fry, Skillet, No Eggs, Vegetarian, Make it from scratch, Spicy, Kosher Dairy more
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"This is a recipe I grew up eating. I used to pick okra in my grandparent's garden every Saturday, and as a kid I thought of this as a delicious snack, even better than candy! Originally posted on food.com, but moved here."
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!
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