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    Southern Fried Okra

    Source of Recipe

    From "In the Kitchen with David" by David Venable

    Recipe Introduction

    "At every family gathering we went to when I was growing up, there was always a big basket of fried okra on the dinner table to accompany hamburgers, barbecue, or fried fish. In the South, if you have a vegetable garden, you grow okra. It's best in the summer, so if you find a basket at a good price, buy plenty. Then cut up the okra, bread it, and freeze it until you're desperate for a taste of summer during a cold winter."

    List of Ingredients

    ◦ 1 pound fresh okra
    ◦ 1 teaspoons kosher salt
    ◦ 1 cups buttermilk
    ◦ 4 to 6 cups canola oil for frying
    ◦ 1 cups cornmeal
    ◦ 3 tablespoons baking powder


    Remove the tips and stem ends from the okra. Slice the okra crosswise into -inch-thick slices. Transfer the okra to a bowl and sprinkle with teaspoon of the salt. Add the buttermilk and stir to coat. Let the mixture stand for 15 minutes. Drain the okra and discard the buttermilk.

    Clip a deep-frying thermometer to the side of a heavy, deep pot. Add the canola oil to the pot and heat until the temperature reaches 375 F on the thermometer.

    Mix the cornmeal, baking powder, and the remaining 1 teaspoon salt on a large shallow plate to combine well. Working in batches, dredge the okra slices in the cornmeal and fry until golden brown, 1 to 2 minutes. Transfer the okra to paper towels to drain. Serve hot.

    Makes 4 to 6 servings




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