Fried okra is one of summer's greatest treats. I can make an entire meal of these little morsels - perhaps with a few sliced tomatoes and cukes on the side. A lot of folks object to okra because they think it's slimey, and it is slimey when stewed, but there's nothing slimey about fried okra. As you can see from the recipe, I keep it really simple with just cornmeal, salt, pepper, and buttermilk, which binds the cornmeal to the okra. (Larger image.) Serves 2.
Prep Time: 15ï¿½minutes
Cook Time: 10ï¿½minutes
Total Time: 25ï¿½minutes
1/2 lb. okra
1 cup cornmeal
1 Tbsp. salt
2 tsp. ground black pepper
1 cup cultured buttermilk
1. Choose okra that is an even green color and 2" - 4" long.
2. Trim stem ends from okra and cut into 3/4" lengths.
3. Soak in buttermilk for 15 minutes.
4. Mix cornmeal, salt, and pepper in a plastic bag. Add okra and toss to coat.
5. Heat 1/2-inch of oil in a 10" skillet (cast iron is traditional) over medium high heat.
6. When oil begins to shimmer, sift excess cornmeal mixture from okra and add to skillet.
7. Cook, turning occasionally, until golden brown. (Stir gently to avoid losing coating.)
8. Drain on paper towels and salt again if needed.