Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Okra | 1 cup (100g) | 33 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Fresh okra
- Cultured buttermilk or plain milk
- Flour
- Spices as desired (e.g. salt , pepper , cayenne , thyme , etc.)
- Corn meal
Directions
Wash and drain a couple of handfuls of fresh okra.
Cut each okra into three or four slices, about ¾–1 inch (2–2.5 cm ) long. Discard the stem.
Soak the okra in buttermilk or plain milk, drain, then dredge in seasoned flour and corn meal. A quick way to do this is to put ½ cup flour and 1 cup of corn meal in a plastic bag, add the spices you like, put in the okra, and shake.
Let the okra rest a few minutes. If any pieces look soggy, dredge them again in a flour/corn meal mix.
Deep fry the okra in hot oil until a light to medium brown. They're done in 2–3 minutes.
Drain, and enjoy!