Crispy Cornmeal Coated Southern Fried Okra

"If you’ve ever been to a farmers market in the South, you know you’d better arrive before 9 a.m. or the okra will be gone. This Fried Okra recipe turns fresh okra into crisp, golden bites that are anything but slimy. Coated in seasoned cornmeal and fried until crunchy, it’s a side dish that disappears fast. Serve it hot with Alabama white BBQ sauce for true Southern cooking. Skillet Fried okra is about as Southern as it gets, but you’ve got to do it right. First, that cornmeal and flour coating gives you the crunch we all love, but it won’t stick unless you dip the okra in buttermilk and egg first. You’ll fry just a few pieces in the hot oil at a time until golden brown and crispy. Cast-iron is my skillet of choice because it holds heat like nothing else."

Preparation Time30 min