FRIED OKRA
Makes 8 to 10 servings
This fried okra recipe will be the perfect side to any Southern meal.
2 cups all-purpose flour
1 cup plain yellow cornmeal
1½ teaspoons kosher salt
1 teaspoon ground black pepper
½ teaspoon ground red pepper
1 cup whole buttermilk
2 tablespoons hot sauce
Vegetable oil, for frying
2 pounds whole fresh okra, halved lengthwise if large
Hot sauce, to serve
1. In a shallow dish, whisk together flour, cornmeal, salt, and peppers. In another shallow dish, whisk together buttermilk and hot sauce.
2. In a 4- to 6-quart cast-iron Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
3. Dip okra in buttermilk mixture, letting excess drip off. Dredge in flour mixture to fully coat, gently shaking off excess.
4. Fry okra in batches, turning occasionally, until golden brown, about 3 minutes. (Adjust heat as needed to maintain 350°.) Remove okra using a slotted spoon, and let drain on paper towels. Serve with hot sauce.
SOUTHERN BUTTER BEANS
Makes 6 to 8 servings
Whether they’re on your Sunday supper table or on a potluck buffet, these creamy beans will be the star of the show.
2 tablespoons bacon drippings
1 cup chopped yellow onion
