Fried Okra Croutons

In a small bowl, whisk together buttermilk, egg, and cayenne. In another smallish bowl, mix together the flour, cornmeal, salt, and some freshly ground black pepper.

Heat oil in a pot over medium-high heat until it’s about 365ºF. If you don’t have a thermometer to check, just let it heat for about 15 minutes, and you can test one piece of okra after you have it breaded. If you drop it in and it floats and sizzles, it’s good to go. If you drop it in and it immediately starts turning brown, it’s too hot.

While the oil is heating, bread the okra by dipping a small handful first in the buttermilk, then shaking off the excess and dropping it into the cornmeal mixture, turning to coat and absorb the buttermilk.

When the oil is ready, carefully lower the okra pieces into the oil (you might want to do this in two batches, just to make sure the okra aren’t too crowded). Keep a close eye on them, because they’ll be golden brown and ready to remove in less than 5 minutes. The exact amount of time varies depending on the temperature of your oil.

Remove the okra with a strainer or slotted spoon to a plate lined with paper towels to drain. Sprinkle a little more salt on them while they’re still warm. Serve as salad croutons, or just as a crispy snack with some buttermilk dressing.