by Adobestock/Joshua Resnick
Ingredients
- 2 pounds fresh okra
- 1 heaping cup cornmeal
- 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon salt, pepper, and paprika
- 1 teaspoon Cajun seasoning (optional)
- 1 cup buttermilk (more as needed)
- 1/2 cup vegetable shortening
- 1/4 cup bacon grease
Directions
- Slice fresh okra into 1/2-inch slices.
- In a bowl, rinse okra. Drain water.
- In a medium bowl, mix together cornmeal, flour, and spices.
- Dip sliced, rinsed okra in buttermilk, and then strain.
- Gently toss in the cornmeal mixture until evenly coated.
- Melt shortening and bacon grease in a cast-iron skillet over medium-high heat. The amount of oil shouldn’t fully cover the okra. However, if you prefer to deep-fry, double the shortening and bacon grease.
- Once the oil is hot, gently place a single layer of okra into it. Test the oil by starting with 1 piece of okra; if it sizzles, it’s hot enough to begin. Don’t crowd the pan.
- Gently and frequently stir the okra until golden-brown and crispy.
- Using a slotted spoon, remove okra from the pan and place on a paper towel to drain the grease.
- Repeat the process until all okra is fried.
