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1
In a shallow bowl, mix together the flour, cornmeal, cayenne, salt and pepper.
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2
Pour the buttermilk into a large bowl and add the cut up okra, stirring to coat.
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3
Now, with a slotted spoon, remove the okra from the buttermilk in small batches and toss it into the corn/flour mixture.
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4
Toss around with your hands, letting the excess flour fall through your fingers.
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5
Arrange in a single layer on a baking sheet.
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6
Continue with the rest of the okra.
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7
Heat the oil in a heavy pot until its like, really hot.
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8
You can stick a little wooden stick in the oil, and if it sizzles, youre ready.
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9
Again, in small batches, spoon a few pieces of coated okra at a time into the hot oil (I used a large spoon because every time I tossed an okra into the oil, it would splatter me and I would cry) and fry until golden brown.
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10
This will seriously not take long.
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11
Like 10 seconds.
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12
And the further into the frying you get, the less time it takes.
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13
SCIENCE!
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14
Once theyre good and fried, remove them from the oil and arrange in a single layer on some paper towels so they can drain.
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15
Repeat with additional batches of okra until you are done.
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16
Give them one last good salting, and serve in a basket or whatever with some fresh lemon juice and your favorite dipping sauce!
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17
Or eat them as is.
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18
The south has risen.
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19
(Recipe adapted from Ezra Poundcake)
