- 2 cups fresh or frozen okra, chopped
- 1/2 cup all-purpose flour
- 1/2 cup finely chopped onion
- 1/4 cup buttermilk
- 1 large egg
- Oil for frying
- Salt and pepper to taste
Pour enough oil into a heavy skillet to cover the bottom. In a bowl, mix flour, salt, and pepper. Add the chopped okra and onion. Toss in flour mixture to coat well. In a small bowl, mix the egg and buttermilk. Add to the okra mix and stir until combined. Drop the batter into a medium-hot skillet in approximately 1/4 cup mounds and flatten with a spatula. Fry until golden brown, typically 4 - 5 minutes per side. Turn only once. Drain on paper towels. Add salt, if needed.
From the kitchen of Karla Ingram