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Perfectly Fried Okra

July 2, 2015

Fried okra is a Southern dish, and it stands to reason that the best fried okra recipe would come from the queen of Southern cooking, Paula Deen.  Paula Deen will always have a special place in our hearts since she so graciously and willingly took the time to meet Kevin in person and spend some quality time with him.  She knew he needed encouragement at a particular time in his life, and because of her sweet heart, she blessed him with this once-in-a-lifetime opportunity.  Okra is Kevin’s favorite vegetable, while fried okra is his favorite dish.  This by far is the best tasting okra he has ever eaten.  Actually, it’s the best okra any of us have ever eaten!  Try it!  You’ll discover it’s the best, too!  Kevin’s version of “Fried Okra” is from Paula Deen’s Southern Cooking Bible.  Thank you, Kickstarter Backers, for supporting this recipe!


40 pods of okra, sliced

vegetable oil (about 2 cups or enough to cover half a frying pan)

2 c. buttermilk

2 c. white enriched all-purpose cornmeal

1 tsp. salt


In an iron skillet, heat oil.  Pour buttermilk into a shallow bowl; pour cornmeal and salt in a separate shallow bowl and whisk together. Dip the okra in the buttermilk, then dredge in the cornmeal mixture.  Work in several batches, adding oil as needed.  You do not want okra touching.  Fry until golden brown.  Set on a paper-towel lined plate to drain off excess grease.  Shake a little salt over the okra.  Move to a serving dish and place in a 200 degree oven to keep okra warm as the next batch cooks.  Repeat until all okra is fried.  Mmmm good!

paula dean



From → okra

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