Fried Okra

With spring fast approaching and summer soon to follow, I can't begin to express how excited I am about the fresh vegetables and bounty of the warmer months. One of my favorite "soul foods" from childhood in the South is fried okra. It's more popular at some restaurants in the Lowcountry than French fries and onion rings. Here's how I make mine.

Fried Okra
Serves 6-8
Prep Time: 30 minutes
Cook Time: 5 minute batches, depending on size of cooking vessel

• 3 lbs fresh okra, sliced
• 1 quart buttermilk
• 1/4 cup hot sauce
• 2 tbsp salt
• 1 tbsp black pepper
• 1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 2 1/2 cups flour
• 4 quarts vegetable oil

Whisk together the buttermilk and hot sauce.
Sift together the dry ingredients (flour, salt, pepper, and garlic powder)
Soak the sliced okra for 30 minutes in  the buttermilk.
Pre-heat oil in a fryer or frying pan to 350-375 degrees.
Drain the okra and toss in batches in the seasoned flour, making sure each piece is coated in flour.
Fry the okra in batches, and drain on paper towels or a cooling rack, and dust again with salt and pepper to taste. Keep warm in a low oven until serving hot, with some other equally wonderful soul food.