Fried Okra

  • 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)


  1. 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).