Ingredients
1 Ib. fresh okra, cut into 1/2 inch thick slices
3/4 cup buttermilk
1-1/2 cups self-rising white cornmeal mix
1 tsp. salt
1 tsp. sugar
1/4 tsp. ground red pepper
Vegetable Oil
Preparation
Stir together okra and buttermilk in a large bowl. Stir together cornmeal mix, salt, sugar, and ground red pepper in a seperate large bowl. Remove okra from buttermilk, in batches, using a slotted spoon. Dredge in cornmeal mixture, and place in a wire-mesh strainer. Shake off excess.
Pour oil to a depth of 1 inch into a large, deep, cast-iron skillet or dutch oven; heat to 375. ry okra, in batches, 4 minutes or until golden brown, turning once. Drain on paper towels.
