Ingredients:
1 lb fresh okra
2 cups buttermilk
1 cup self-rising cornmeal
1 cup self-rising flour
1 teaspoon salt
1/4 teaspoon cayenne pepper
vegetable oil
1/4 cup bacon drippings
Directions:
Cut off and discard tip and stem ends from okra; cut into 1/2 inch thick slices.
Stir into buttermilk; cover and chill 45 minutes.
Combine cornmeal and next 3 ingredients.
Remove okra from buttermilk with a slotted spoon; discard buttermilk.
Dredge okra, in batches in cornmeal mixture.
Pour oil to depth of 2 inches into cast-iron skillet or Dutch oven; add bacon drippings.
When oil is hot, fry okra in batches, 4 minutes or until golden; drain on paper towels.
Serve immediately.
Servings: 4
Time preparation: 12 min.
Time total: 28 min.