Southern Fried Okra

Instructions

• Heat oil in a deep cast iron skillet, dutch oven or a large pot.
• Oil should not go more than half way up the side of the pot.
• Combine dry ingredients in a bow.
• Chop the okra, cut the okra by cutting off the stem/top. I use the little line on the top of the okra as a guide line and then I chop it into 3-4 pieces depending on the size of the piece of okra. When I cut it like this each chopped piece of okra is normally around 1/2 in inch.
• I throw away the cap and the pointy ends.
• Set up three shallow dishes for the breading station.
• Toss about 5-6 pieces of okra into the buttermilk and let them sit for 2 or so minutes. Then toss those buttermilk pieces of okra over into the cornmeal mixture make sure that they get coated with the cornmeal. Before you start frying those pieces, toss a few more pieces of raw okra into the buttermilk and let them sit while you\'re frying, this will get your assembly line going.
• Throw those cornmeal pieces of okra into the hot oil and fry them for about 1 minute and 30 seconds to 1 minute and 45 second.
• They should be nice and golden brown, remove them with a slotted spoon and lay them on a plate that\'s been lined with paper towels.
• I normally fry them in batches of 5 so that I don\'t over crowed the pot and bring the oil temperature down but you can try frying more at the same time if you\'d like.
• Continue to dip, coat and fry until all of the okra is done. You\'ll want to serve this Southern Fried Okra warm or hot, I don\'t think it\'s very good after it gets cold.
• You can serve it as is or with a dipping sauce. Normally we just eat fried okra plain but I\'ve known people to dip it in ranch, french onion dip and ketchup!