Page 205 Southern Living
Annual recipes 2000
Funny side note: in 1991 when my Grandmother Leila Satterfield had fallen and broke her hip, a neighbor brought her a mess of okra. I worked late at he bank on Friday night, and Doug with directed by Grandma attempted to fry okra per her instructions. She became curious why his endeavor was taking so long and called to find out. His unfortunate error was frying and rolling the okra one piece at a time. Much to her surprise and delight she laughed for days. Thank you for that Doug. It is one of my favorite stories of Doug and my Grandmother. That why I included it for you...and to prevent this from happening to anyone else...I put the dry ingredients in a gallon size zip lock bag and place the okra in it and shake til coated. Not one at a time ALL OF IT. |
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Ingredients:
1 pound fresh okra
2 cups buttermilk
1 cup self rising flour
1 cup self rising cornmeal
1 tsp salt
1/4 teaspoons ground red pepper (or to taste)
Vegetable oil or Oil of your choice
1/4 cup bacon drippings
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Instructions:
Cut off and disregard tip and stem ends from okra; cut okra in 1/2 inch thick slices stir into buttermilk; cover and chill 45 minutes.
Combine cornmeal,flour,salt,red pepper.
Remove okra from buttermilk with a slotted spoon.
Discard buttermilk.
Dredge okra in the cornmeal mixture.
Pour oil depth of 2 inches into a Dutch Oven or cast iron skillet; and add bacon drippings (optional).
Heat to 375 degrees F.
Fry okra in batches.
4 minutes or until golden.
Drain on paper towels.
Serves 4. |