We grew a LOT of okra this year. Â We like okra, don’t get me wrong but dang! Â We got lots and lots. Â And we only like it fried. Â So I have frozen up a ton of okra this year, battered first and given lots of it away.
I’ve gotten request for the batter recipe so here it is. Â If you have lots of okra, batter it up, lay it flat on a cookie sheet in the freezer till frozen then transfer to large freezer bags. Â When your ready to fry it up, add it frozen to your heated oil and it’s ready in less than 10 minutes!
Ingredients
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- Salt to taste
- Pepper to taste
- Garlic Powder to taste
- Dash of ground red pepper
- 2 pounds fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
- Oil for frying, about 2 inches deep
Directions
Heat oil in a large, heavy-bottomed skillet, electric skillet or Dutch oven to 350 degrees F.
In a medium bowl, combine cornmeal, flour and seasonings to taste. Soak okra in buttermilk and then dredge in cornmeal-flour mixture to coat. Â When I am doing large batches, I put the cornmeal mixture in a strainer (colander) and put the buttermilk soaked okra in the strainer and shake the cornmeal mixture out onto a plate till I just have only the battered okra in the strainer. Â Transfer to your oil or if freezing onto a cookie sheet. Â Repeat until all okra is coated.
Fry until golden brown. You may need to fry in batches, depending on how much you are making and how big your pan is. Â Fry okra in a single layer and turn often. Â Remove from oil, drain on paper towels, and then serve immediately.