Fried Okra
Fried okra means summer in the southern states of the USA. A quick mid-day meal; a side-dish at the evening meal—easy to make and always tasty.
Fresh okra
Cultured buttermilk or plain milk
Flour
Spices as desired (e.g. salt, pepper, cayenne, thyme, etc.)
Corn meal
Wash and drain a couple of handfuls of fresh okra.
Cut each okra into three or four slices, about ¾–1 inch (2–2.5 cm) long. Discard the stem.
Soak the okra in buttermilk or plain milk, drain, then dredge in seasoned flour and corn meal. A quick way to do this is to put ½ cup flour and 1 cup of corn meal in a plastic bag, add the spices you like, put in the okra, and shake.
Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour/corn meal mix.
Deep fry the okra in hot oil until a light to medium brown. They're done in 2–3 minutes.
2–3 minutes
Drain, and enjoy!