Ingredients
1 lb okra
2 cups buttermilk
2 cups self-rising cornmeal
oil
Instructions
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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