This Fast And Fantastic Fried Food Is Perfect For Your Summer Barbecue Side Dish


This recipe calls for “House Seasoning”, which is just 1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder mixed together.  The mix will keep for 6 months in an airtight container, and no kidding, I’ve used it a lot.  It’s awesome in scrambled eggs.


The first time I added all the okra at once and it was good, but I had better luck the next time when I added it in batches.  It keeps your okra crispier and cuts down on the mess.



 6 cups Crisco Vegetable Oil, for frying

 ½ cup Quaker Yellow Corn Meal

 1 cup Gold Medal All Purpose Flour

 2 teaspoons “House Seasoning”

 ¼ teaspoon McCormick Ground Cayenne Red Pepper

 2 pounds fresh okra, sliced ½ thick

 ½ cup HiLands buttermilk




Heat oil in a large skillet or Dutch oven to 350 degrees F. (Do not fill the pan more than halfway up the sides with oil.)
Combine cornmeal, flour, House Seasoning, and cayenne pepper in a bowl. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Add okra to the hot oil (be careful not to burn yourself) and cook until golden brown. You may need to fry it in batches. Remove from oil, drain on paper towels, and then serve immediately.


Quick Tip: You can use less vegetable oil for a smaller skillet – only fill your pan halfway with oil.


Thanks to Paula Deen and the Food Network for this taste from home!


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