From Quick-fix Southern
To read my review of this cookbook, click here.
1/2 pound okra
3/4 cup cornmeal
1/3 cup self-rising flour
1/2 cup plus 2 tablespoons buttermilk
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup vegetable oil
Cut the okra into 1/8 -inch-thick-slices. You should have about 2 cups of sliced okra. Combine the cornmeal, flour, buttermilk, egg, salt, and pepper in a large mixing bowl. Whisk until everything is combined. Stir in the okra.
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
Scoop out heaping tablespoons of the okra batter and carefully place in the hot oil. use the back of a spoon to flatten slightly in the pan. Cook for 2 to 3 minutes per side, or until browned and crispy. Drain on paper towels. Repeat with the remaining batter.
I sprinkled them a little Season-all while they were still hot. Season-all is one of my Favorites.
What a nice lunch!