Southern Fried Okra
28 oz frozen or fresh cut okra
1 cup buttermilk
1 1/2 cups self rising flour
Oil for frying
Your choice of seasoning. I use Soul Food Seasoning. If I don't have that on hand, I use garlic powder, salt and pepper. The key to flavor is in the seasoning, so don't skip this part!
Begin by preparing the skillet for frying. Add oil to a skillet. The oil should be deep enough to cover the top of the okra when frying. The amount will be determined by the size of the skillet. [Note: If you have a deep fryer, that is great; however, I usually fry mine in a skillet one layer of okra at a time.]
Using a large bowl, combine the okra with the buttermilk. If using frozen okra, do not thaw the okra before you fry it. Doing so will create a slimy mess!
Season the okra well before tossing into the flour.
Toss the seasoned okra into the flour one cup at a time so the okra is not crowded. This can be done in a shallow dish or by using a ziplock bag.
Shake off the excess flour and set aside until the oil is hot enough to fry.
When the oil has reached a good frying temperature, cook the okra in small batches until it is golden brown and crispy.
Remove from oil and transfer to a shallow dish lined with paper towels to soak up the excess grease. Enjoy!