SOUTHERN FRIED OKRA
Serves 6
Love it or hate it, okra is a staple side dish throughout the South. Rachel Ballard of Feast and Farm lightly breads the heat-loving vegetable with flour, cornmeal and seasonings for a crispy golden crust.
INGREDIENTS
½ cup all-purpose flour or gluten-free flour
½ cup yellow cornmeal
½ teaspoon salt
¼ teaspoon black pepper
1 egg
½ cup buttermilk
7.5 ounces fresh okra pods
1 cup refined coconut oil
INSTRUCTIONS
1. In a medium bowl, mix the flour, cornmeal, salt and pepper; set aside.
2. In a separate bowl, beat the egg and buttermilk; set aside.
3. Wash the okra and cut into ¼"-thick slices. Discard the ends.
. Dip the okra slices into the buttermilk mixture and then into the flour and cornmeal, pressing the breading on well.
