At this time of year, the okra is taller than I am, and I have to stand on tiptoe to harvest the tender pods that dance at the top of the branches. The okra pods grow so quickly that they need to be harvested daily. I like to pick the pods when they are small and tender. One way we love okra is to pickle it with dill and jalapeno. Our other favorite way of preparing okra is the all-time classic, fried okra. Don’t skip the buttermilk bath – it’s the secret to fried okra perfection. We love to dip it in homemade buttermilk ranch dressing. Because you only live once. Enjoy!
- 1 pound fresh okra pods, washed, dried and sliced into 1/4 inch rounds
- 2 eggs, beaten
- ¼ cup buttermilk
- 1 cup flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon Cayenne pepper
- 1 dash black pepper
- 3 cups vegetable oil for frying
Combine eggs and buttermilk in a bowl; add okra, and let stand for 10 minutes. Meanwhile, combine flour, cornmeal, baking powder, salt and pepper. Drain okra, and then dredge okra in flour mixture. Pour oil to depth of 2 to 3 inches in a cast-iron skillet and heat to 375 degrees F. Fry okra until golden brown. Drain on paper towels and serve immediately.