JULY 2021 RECIPE
One of my favorite veggies grown in our garden is okra. It is perfect in a good gumbo, roasted in the oven or pickled. But my family’s favorite is this recipe. It is crispy and crunchy on the outside, yet tender on the inside. Season with just the right sprinkle of salt and pepper and enjoy!
3 cups fresh sliced okra (pods
washed and sliced in ¼-inch
½ cup buttermilk or ½ cup milk
with 1 T white vinegar
1 cup cornmeal
¼ cup flour
3 T seasoned breadcrumbs
1 T salt
¼ tsp. pepper
Olive oil, veggie or canola oil
PREP TIME: 10 MINUTES
COOK TIME: 12-15 MINUTES
TOTAL TIME: 25 MINUTES
STEP 1: If making buttermilk, combine
vinegar with milk and let sit for 5 minutes.
STEP 2: Mix cornmeal, flour, bread crumbs,
salt and pepper in a bowl.
STEP 3: In a large bowl, pour buttermilk
over okra and let stand.
STEP 4: Heat oil in heavy skillet. While oil
is heating, drain off the buttermilk from
the okra and add the okra to the dry
ingredients, turning lightly to coat.
STEP 5: When oil is hot (test by dropping a
small piece of battered okra into the oil; if
it sizzles, the oil is ready). Shake off excess
cornmeal mixture and add okra to skillet.
Cook for approximately 12-15 minutes on
medium heat, turning okra a couple of
times, until crispy and brown.
STEP 6: Season with additional salt if
needed and serve. Enjoy!