Clyde Van Arsdall
- 2 cups sliced fresh okra
- ¼ cup buttermilk
- 2 Tablespoons floor
- 2 Tablespoons cornmeal (stone ground yellow)
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- Oil for deep frying
- Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, garlic and pepper. Dip okra in buttermilk, then roll in cornmeal mixture.
- In an iron skillet, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper bags. Season with additional salt and pepper if desired. Serve with Red Rooster hot sauce from New Orleans.
Okra says summer to me, I love frying and eating these salty nuggets with Red Rooster hot sauce, the flavors go together like white on rice. Always try to use good stone ground cornmeal Palmetto Farms makes a great product and their grits are other worldly. Fried Okra pairs nicely with an Abita, Big easy IPA, and some Professor Longhair on the turntable. Laissez Les Bons temps rouler.