Fried Okra

1 pound fresh okra
2 cups buttermilk
1 cup self-rising cornmeal
1 cup self-rising flour
1 teaspoon salt
1/4 teaspoon ground red pepper
Vegetable oil
1/4 cup bacon drippings

Cut off and discard tip and stem ends from okra; cut okra into 1/2-inch-thick slices. Stir into buttermilk; cover and chill 45 minutes.
Combine cornmeal and next 3 ingredients in a bowl.
Remove okra from buttermilk with a slotted spoon and discard buttermilk. Dredge okra, in batches, in the cornmeal mixture.
Pour oil to depth of 2 inches into a Dutch oven or cast-iron skillet; add bacon drippings and heat to 375. Fry okra, in batches, 4 minutes or until golden; drain on paper towels.

Fried Okra Pods: Trim stem end, but do not trim tips or slice okra. Proceed as directed.

« Vegetables