image from Pinterest
Recipe is a variation of the one on the Southern Living website. I did not have any cornmeal handy.
1 lb okra, topped and tailed
1 1/2 cups buttermilk
2 cups seasoned flour - I used self-rising flour and threw in salt, pepper, thyme and a little red pepper
oil for frying
Use a heavy object to smash the okra from stem to tip. I thought the mallet called for in the original recipe would be a tad on the messy side so I opted for my late MIL's marble rolling pin. Worked a treat.
Place buttermilk in one shallow bowl and seasoned flour or cornmeal in another. Dip the okra in the buttermilk and dredge in the flour, shaking off the excess.
Heat 2" oil to 350⁰-- this is where I deviated from SL again and heated it to 390⁰ -- and fry the okra in batches, turning once, until brown and crisp. Delicious.
Unfortunately this is hot, messy, and a great deal of work (not to mention you can't re-heat the leftovers and expect them to taste good), so I will probably wait until I have an okraphile guest before I do it again.