- Yield: 4 servings
- 1pound okra
- 2cups buttermilk
- 1 1/2cups self-rising cornmeal
- 1/2cup self-rising flour
- 1teaspoon salt
- -- Vegetable oil
- 1/4cup bacon drippings (optional)
- Cut off and discard the tips and stem ends of the okra. Cut the okra into 1/2-inch-thick slices. Combine the okra and buttermilk in a bowl and mix well. Chill, covered, for 45 minutes. Combine the cornmeal, flour and salt in a bowl and mix well. Drain the okra. Coat the okra in batches in the cornmeal mixture. Pour the oil to a depth of 2 inches into a Dutch oven or cast-iron skillet; add the bacon drippings. Heat to 375F. Fry the okra in batches in the hot oil for 4 minutes or until golden; drain on paper towels.
Recipe reprinted with permission from Mother’s Finest Catering’s Mother’s Finest: Southern Cooking Make Easy (2002).