Southern Fried Okra

In a shallow bowl, mix together the flour, cornmeal, cayenne, salt and pepper.

Pour the buttermilk into a large bowl and add the cut up okra, stirring to coat.

Now, with a slotted spoon, remove the okra from the buttermilk in small batches and toss it into the corn/flour mixture. Toss around with your hands, letting the excess flour fall through your fingers. Arrange in a single layer on a baking sheet. Continue with the rest of the okra.

Heat the oil in a heavy pot until it’s like, really hot. You can stick a little wooden stick in the oil, and if it sizzles, you’re ready.

Again, in small batches, spoon a few pieces of coated okra at a time into the hot oil (I used a large spoon because every time I tossed an okra into the oil, it would splatter me and I would cry) and fry until golden brown. This will seriously not take long. Like 10 seconds. And the further into the frying you get, the less time it takes. SCIENCE!

Once they’re good and fried, remove them from the oil and arrange in a single layer on some paper towels so they can drain. Repeat with additional batches of okra until you are done.

Give them one last good salting, and serve in a basket or whatever with some fresh lemon juice and your favorite dipping sauce! Or eat them as is.

The south has risen.

(Recipe adapted from Ezra Poundcake)