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.
- 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.