Prep Time: 5 minutes | Cook Time: 10 minutes
- 2 lbs fresh okra, cut into 1/4 or 1/2 inch slices
- 1 cup cornmeal
- 1/2 cup flour
- 1/4 tsp cayenne
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1 egg
- 1/2 cup buttermilk
- Frying oil
Heat about 2 inches of oil in a heavy bottomed skillet or Dutch oven to 350 F.
In a wide bowl or pie dish, whisk together cornmeal, flour, cayenne, black pepper, and salt.
In another bowl, beat the egg into the buttermilk.
Working in batches as needed, dip the okra slices in the buttermilk, then the cornmeal mix, tossing to coat. Add the okra to the hot oil and cook until golden brown.
Remove to a paper towel lined plate, add extra seasoning as desired, and serve warm.
Serve these alongside something wonderfully savory like our slow cooker pulled pork or anything BBQ'd. And if fresh is hard to come by, try using frozen. Just defrost completely, then pat dry before coating.