We grew a LOT of okra this year. We like okra, don’t get me wrong but dang! We got lots and lots. And we only like it fried. So I have frozen up a ton of okra this year, battered first and given lots of it away.
I’ve gotten request for the batter recipe so here it is. If you have lots of okra, batter it up, lay it flat on a cookie sheet in the freezer till frozen then transfer to large freezer bags. When your ready to fry it up, add it frozen to your heated oil and it’s ready in less than 10 minutes!
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- Salt to taste
- Pepper to taste
- Garlic Powder to taste
- Dash of ground red pepper
- 2 pounds fresh okra, sliced 1/2-inch thick
- 1/2 cup buttermilk
- Oil for frying, about 2 inches deep
Heat oil in a large, heavy-bottomed skillet, electric skillet or Dutch oven to 350 degrees F.
In a medium bowl, combine cornmeal, flour and seasonings to taste. Soak okra in buttermilk and then dredge in cornmeal-flour mixture to coat. When I am doing large batches, I put the cornmeal mixture in a strainer (colander) and put the buttermilk soaked okra in the strainer and shake the cornmeal mixture out onto a plate till I just have only the battered okra in the strainer. Transfer to your oil or if freezing onto a cookie sheet. Repeat until all okra is coated.
Fry until golden brown. You may need to fry in batches, depending on how much you are making and how big your pan is. Fry okra in a single layer and turn often. Remove from oil, drain on paper towels, and then serve immediately.