I do believe I was born loving fried okra. Even before I had it the first time, I must have loved it. I don’t know how old I was, but I’m sure my grandmother gave it to me long before she should have. My preference is for a lighter coating on the okra so the taste of the okra is the star and the breading is support cast. But that’s just my taste preference. I like to marinade the okra in buttermilk because the acid in the buttermilk helps tenderize the okra and it adds more flavor to the already flavorful vegetable.
I wash the okra and cut off both ends. Place the cut okra in a plastic bag and cover with buttermilk. Let it sit for at least 30 minutes.
Drain the okra in a collander.
Pour cornmeal seasoned with salt directly on the okra in the collander. Flip the okra up several times to coat it and to shake off the excess. You need to do this over your sink. Well, you don’t have to. I would highly suggest it. You will make a mess. Keep adding cornmeal in batches and flipping unitl you have the desired amount of breading on the okra.
This is the right amount for me.
Test your oil for correct heat before adding a whole batch of okra. Just drop one or two pieces in. It should start cooking as soon as it hits the hot oil. If it’s ready, add in the first batch. It’s very important to stir the okra around as soon as it hits the oil. That will keep it from sticking together so much.
Take up each batch as it gets nice and golden brown. Drain on paper towel. Sprinkle with sea salt while it’s still warm. Eat to your heart’s content.
Mary says
Oh mama, you’re teaching me how to cook!
Jackie Garvin says
Mary,
I have tried several different methods of breading okra and I like this one the best. I hope you try it. I am going to be making a video soon! Thanks for reading and commenting!
Lillian Lane says
At first I thought this was the way my mama cooked Okra, but I don’t think she used buttermilk. However, it is possible that I just never saw her do that particular step. The few times I tried to cook it myself, it was never as good as hers, and I had trouble getting the cornmeal to stick, so I’ll bet that missing step is the reason.
Jackie Garvin says
Lillian,
Not everybody uses buttermilk. In fact, my Granny did’t use it. I have experimented with different ways of breading okra to come up with the desired final product. Some folks bread it with flour which clings to the okra better than the cornmeal. I prefer the breading to be just cornmeal and a little salt. Soaking it in the buttermilk adds a nice touch of flavor plus gives something for the cornmeal to cling. Give my method a try and let me know what you think! Thanks for reading!
Ann says
I’ve never tried buttermilk before either – I always just wash it, then cut it up, salt and pepper and then cornmeal, but I will try that way and see if it is better – it is on chicken for sure!
Jackie Garvin says
Ann,
I am becoming a buttermilk fanatic. I think it makes everything taste better. Use it in place of milk or water in a boxed cake or brownie mix and it tastes just as good as homemade. I’ve got a Buttermilk Pie recipe coming up!