Okra – you either love it or hate it. I just had to be blunt, because that’s really how people feel. For me, I am confessing right now, as a true southerner, I only like it one way – summertime fresh and fried. I don’t want any thick batter or a big heavy crust and please, don’t put sauce on it. Now that I’ve gotten that off my chest, here’s a few facts about that green pod that was voted “the most hated vegetable ever”…
- Okra is low in calories/1 cup of raw okra only has around 30 calories. One cup has a whopping 66% RDA of Vitamin K. Okra is also high is calcium, fiber, vitamin C, protein, folate & magnesium.
Crispy and crunchy on the outside yet tender on the inside with just the right sprinkle of sea salt. My extra because your family will eat this fried okra up!
- 3 cups washed and sliced fresh okra
- 1/2 cup homemade butter milk - 1/2 cup milk with 1 tablespoon white vinegar
- 1 cup cornmeal
- 1/4 cup flour
- 1 tablespoon salt
- 1/4 teaspoon pepper
- Canola oil for frying
Make buttermilk by adding vinegar to milk and let sit for 5 minutes.
Mix cornmeal, flour, salt and pepper in a bowl.
Heat oil in cast iron skillet.
In a large bowl, place okra and buttermilk.
Strain okra in a mesh colander.
Gently add okra to dry ingredients, turning to coat.
When oil is hot (test by dropping a small amount of cornmeal into grease & if it starts to sizzle, oil is ready) shake off excess cornmeal on okra and add to skillet.
Cook for approximately 12 to 15 minutes on medium heat until brown.
Place on paper towels to drain and sprinkle with sea salt.