Fried okra has become a fresh, summer delicacy that
my son and I fight over we all look forward to. Our neighbor plants it every year in our shared garden, then we take turns picking it until we have enough for a “mess of okra.” Once I have a mess, I tell him, and he picks for a while. I’m thinking he gets the short end of the stick with the amount of okra we can put down…
- 3 cups okra, ends trimmed and cut into 1/2-inch slices
- ¾ cup buttermilk
- ¾ cup flour
- ¾ cup cornmeal
- 1 teaspoon salt
- 1 teaspoon sugar
- shake or two of ground red pepper (cayenne)
- oil for frying (I use expellar-pressed coconut oil)
Pour buttermilk over okra slices. Stir to coat.
Combine flour, cornmeal, salt, sugar, and pepper in a large ziplock bag. Remove okra from buttermilk with a slotted spoon. Add to the bag. Shake to coat.
Heat ¼ to ½ inch of oil in a heavy skillet. Shake off cornmeal mixture from okra with a fine mesh sieve or slotted spoon. Add okra to oil. Fry about 4-5 minutes, stirring and flipping as needed.
Place okra on a paper-towel lined plate to cool… if you can wait.
Fried okra, fried zucchini, sweet corn, and fresh, sliced tomatoes. Ahhh, a summer garden feast! What do you most look forward to eating from the summer garden?