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Our first evening meal together included garden-fresh fried okra. Growing up in Colorado and California Abbey never had eaten okra. I guess it really is a southern thing since I’d never even heard of it until I met my southern-born sweetheart!
The story of Abbey and okra was love at first bite! She couldn’t wait for a DIY lesson. Well, I don’t really want to brag, but for a Nebraska girl I can turn out some awesome fried okra.
The local farmer’s market provided fresh okra and we added the fun as we cooked up this mess of tasty-finger lickin’ delights. She and her Grandpa ate every one! (They wouldn’t want me to share that with you, but hey — I’m a food blogger, when it comes to the kitchen, it’s all fair game!)
If you have a hankerin’ for a bowl of these tasty veggie bites, follow this recipe and you won’t be disappointed!
Blessings and Happy Cooking!
- 2 lbs. fresh okra, sliced ½-inch thick round pieces
- ½ cup cornmeal
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic salt
- ¼ teaspoon cayenne pepper
- ½ cup buttermilk
- Oil* for frying amount dependent on size of frying skillet
- Rinse okra pods in water and dry with paper towel. Slice into ½" round slices being careful to keep the pods away from water and as dry as possible.
- In a medium bowl, combine cornmeal, flour, salt, pepper, garlic and cayenne pepper.
- Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
- Spread okra on baking sheet and allow to set while dipping and coating the rest of the okra.
- Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. Fill with ¼" to ½" oil up the sides of the skillet.
- Carefully add breaded okra to the hot oil and cook until golden brown, turning only once. (It may be necessary to fry the okra in batches.)
- Remove from oil, drain on paper towels, and then serve immediately.
This recipe adapted from a recipe by Paula Deen, Food Network.