We love okra in our house -- the beautiful flowers that come before the fruit and the delicious pods that we roast and fry all summer long. The crisp of the corn meal and the slight sweet of the coconut oil turn this into a real treat.
Makes enough for 4 large side servings.
Ingredients
- 1 pound fresh, tender okra
- 2 cups buttermilk
- 2 cups stone-ground cornmeal
- Coconut or canola oil for frying
- Fine sea salt, to taste
Instructions
- Cut off and discard tip and stem ends from okra. Cut into 1/2-inch-thick slices. If okra is too tough to slice easily, discard it. It won't be good to eat.
- Thoroughly coat okra in buttermilk.
- Dredge okra, in batches, in the cornmeal.
- Heat a 1/2 cup of coconut oil in a cast-iron skillet or Dutch oven. Fry okra, in batches, for 4 minutes or until golden, adding more oil if needed.
- Sprinkle with fine sea salt, stirring to distribute evenly.
