CRISPY FRIED OKRA

INGREDIENTS

• 4 cups Fresh okra, roughly chopped
• 4 TBS Buttermilk
• 1 cup medium-grind cornmeal
• 1/2 cup corn flour
• 1/2 tsp baking powder
• Peanut oil, for frying
• Kosher salt

Choose smaller okra pod; the larger ones tend to be tough.

Cut off the stems and slice the okra, leaving any pods smaller than 1″ whole.

Place the okra in a bowl and drizzle with the buttermilk. Gently stir just until lightly coated.

Combine the cornmeal, corn flour, baking powder and salt in a large freezer bag. Add the okra and shake until well coated.

Heat peanut oil to 350 degrees. Drop in one piece of okra to test the oil – it should immediately begin to dance in the pan.

Add the okra in a single layer, using your hands to remove it from the bag, leaving the excess breading in the bag.

Resist the urge to move it. Let it fry until golden on the bottom, then turn and continue cooking until crisp and golden all over.

Remove with a slotted spoon and drain on a brown paper or paper towels. Salt generously while it’s hot.

Never leave hot oil unattended.

This makes me over-the-top happy and highlights summer southern goodness!