This is so much better and easier than cutting up, breading, and frying each individual little piece. You just sort of hold the little top/stem and nibble your way down to the top!
Okra is usually something you either love or hate. There’s not much in-between territory. I’ve grown up eating it, so naturally, I adore it.
Mind you, it wasn’t something my mother or my grandmother ever cooked up for us, but it was always ordered when we went out to eat.
Whether at a divey meat-and-three or at Morrison’s Cafeteria for Sunday supper, a little side dish of the deep-fried vegetable was always on the table.
- Okra, as much as desired. Small to medium size pods
- 1 1/2 cups flour (approximate)
- 1 1/2 cups yellow cornmeal (approximate)
- 1-2 teaspoons baking powder
- 1 cup buttermilk (approximate)
- salt to taste
- oil for frying
Wash and drain/dry your okra on paper towels.
Do not cut the top/stem off…do not cut up the okra!!
Holding the top/stem, dip into buttermilk.
Then dip into the cornmeal/flour mixture. You might have to squeeze the cornmeal a little to make sure it sticks well to the okra.
Place the breaded okra on a cookie sheet as you bread them. Allowing the breaded okra to “rest” just a few minutes before placing in fryer helps the breading stay on.
Starting with the okra that you breaded first, drop into hot oil and fry until golden. Drain and salt to taste.
Nibble down to the little cap!