Okra can go from lightly browned to black and burnt very quickly, especially if you are using a cast iron skillet which really conducts heat well. You’ll have to flip them over as fast as you can. Not an easy task to do without splashing hot oil on your hands. Just keep telling yourself it’s worth it.
1 lb okra
2 cups buttermilk
2 cups self-rising cornmeal
Rinse okra and slice. Discard stems and tips. Pour buttermilk over sliced okra;
cover and chill 30 minutes.
Remove okra from buttermilk. Dredge okra in cornmeal.
Pour oil to a depth of 2 inches in a Dutch oven or large skillet. Heat oil to 375 degrees. Fry okra in batches until
golden brown, about 4 minutes.
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