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All batters should be made from cornmeal. Squash, fish, okra… You want to compliment the food, not overwhelm it with some heavy, greasy batter.  Simple is the best.

Fried Okra

  • 3 cups fresh okra pods, sliced into 1/4 inch slices
  • Salt and pepper to taste
  • 1/2 cup cornmeal (NOT cornmeal mix)
  • 1 tbsp all-purpose flour
  • Vegetable oil for frying

Combine cornmeal, flour, salt and pepper in a ziploc bag. Add okra slices in batches, and toss to coat. Heat enough oil in a cast iron skillet to fry a batch of the okra.

When oil is hot, add okra in batches. I changed the oil between the batches to keep it from tasting burnt. Fry okra until brown on all sides, stirring frequently to prevent burning. Drain the okra on paper towels to get rid of the excess. Season to taste.