Buttermilk Fried Okra
Buttermilk fried okra is a Southern tradition. Crispy, crunchy and oh so delicious.
- 1 pound fresh okra cut into 1/2-inch-thick slices
- 3/4 cup buttermilk
- 1 1/2 cups self-rising white cornmeal mix
- 1 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- Vegetable oil for frying
Stir together okra and buttermilk in a large bowl. Refrigerate for 30 minutes.
Stir together cornmeal mix and next 3 ingredients in a separate large bowl.
Remove okra from buttermilk, in batches, using a slotted spoon.
Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
Pour oil to a depth of 1 inch into a large, deep cast-iron skillet or Dutch oven; heat to 300°.
Fry okra, in batches, 4 minutes or until golden, turning once. Drain on paper towels.
Note: While frying the okra in batches you can keep the cooked okra warm by placing it in the warm oven.
Calories: 287kcal | Carbohydrates: 58g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1477mg | Potassium: 532mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1069IU | Vitamin C: 26mg | Calcium: 335mg | Iron: 4mg