|Picture from ncagr|
Image Credit ncagr
“We were literally eating this like popcorn as soon as it was ready. This batter gives the okra a nice crunch.” ncagr
1 pound fresh okra, cut into ½ inch thick slices
¾ cup buttermilk
1 ½ cups self-rising white cornmeal mix
1 teaspoon salt
1 teaspoon sugar
¼ teaspoon ground red pepper
Combine the okra and buttermilk in a bowl.
In another bowl, stir together the cornmeal, salt, sugar and red pepper.
Dredge the okra in the cornmeal to coat.
Place the okra in a wire-mesh strainer to shake off any excess.
Heat the vegetable oil in a heavy bottom pot to 1 inch deep until it reaches 375 degrees.
Fry the okra in batches until golden brown, turning to cook on all sides if necessary.
Drain on a paper towels.
Sprinkle with salt while hot.
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